Outbreak of Vibrio parahaemolyticus Associated with Consumption of Raw Oysters in Canada, 2015

Abstract

There has been a steady increase in illness incidence of Vibrio parahaemolyticus (Vp). The majority of illnesses are associated with consumption of raw oysters. In the summer of 2015, Canada experienced the largest outbreak associated with the consumption of raw oysters harvested from British Columbia (BC) coastal waters. Case investigation of laboratory-confirmed cases was conducted to collect information on exposures and to assist traceback. Investigations at processors and oyster sampling were conducted. Eighty-two laboratory-confirmed cases of Vp infection were reported between January 1 and October 26, 2015. The majority of the cases were reported in BC, associated with consumption of raw BC oysters in restaurants. Sea surface temperatures were above the historical levels in 2015. This outbreak identified the need to improve surveillance and response to increases in human cases of Vp. This is of particular importance due to the potential for increasing water temperatures and the likelihood of additional outbreaks of Vibrio.

Managing the risk of Vibrio parahaemolyticus infections associated with oyster consumption: A review

“…Oysters may contain foodborne pathogens, such as Vibrio parahaemolyticus. Vibrio parahaemolyticus , a foodborne pathogen that is naturally present in the aquatic marine environment, can contaminate the surface or enter the tissues of oysters (Baker‐Austin et al., 2018; Taylor, Cheng, et al., 2018). Vibrio parahaemolyticus , a Gram‐negative bacterium, was first isolated in 1950, and has become a pathogen of global concern following the appearance of the first pandemic O3:K6 strain in 1996 (Nair et al., 2007).…”

“…Nevertheless, the risk caused by the presence of V. parahaemolyticus in oysters can be easily reduced or eliminated by adequate cooking. However, in many cases, V. parahaemolyticus infection occurs because of the consumption of raw or undercooked oysters that may be contaminated by V. parahaemolyticus (Huang, Hwang, Huang, Wu, & Hsiao, 2018; Sobrinho, Destro, Franco, & Landgraf, 2014; Taylor, Cheng, et al., 2018). In a report, even with consumer who reported eating only thoroughly cooked (grilled, stewed, or fried) oysters were as likely to become ill as those who ate raw oysters due to the failure of cooking (McDonnell et al., 1997).…”

“…In a report, even with consumer who reported eating only thoroughly cooked (grilled, stewed, or fried) oysters were as likely to become ill as those who ate raw oysters due to the failure of cooking (McDonnell et al., 1997). The incidence of gastroenteritis caused by V. parahaemolyticus associated with the consumption of oysters has been reported in the United States (Drake, DePaola, & Jaykus, 2007; Iwamoto et al., 2010; McLaughlin et al., 2005), Canada (Taylor, Cheng, et al., 2018), China (Chen et al., 2017; Ma et al., 2014; Wu, Wen, Ma, Ma, & Chen, 2014), Taiwan (Hsiao, Jan, & Chi, 2016; Lin, Lin, Kou, Hong, & Wu, 2015), Spain (Lozano‐León, Torres, Osorio, & Martínez‐Urtaza, 2003), Italy (Ottaviani et al., 2008), Chile (Garcia et al., 2009), Peru (Gil et al., 2007), and Brazil (Leal et al., 2008). Recently, the Centers for Disease Control and Prevention (CDC) in the United States also reported two cases of V. parahaemolyticus infection resulting from the consumption of oysters imported from Mexico (U.S. CDC, 2019).…”

Genetic and virulence characterisation of Vibrio parahaemolyticus isolated from Indian coast

“…The pandemic clone has the typical tdh + trh − , toxRS/new + , orf8 +/− genotype, which is identified by Group-specific PCR (GS-PCR) that detects the sequence variation in toxRS gene (toxRS/new) [14,15]. The burden of V. parahaemolyticus diarrhoea is very high in Asian countries [16][17][18] and the outbreaks are related to raw shellfish consumption in the United States and Canada [19,20]. In addition, sporadic outbreaks have been reported in coastal Europe [21,22].…”

Exposure Assessment and Sensitivity Analysis for Chilled Shrimp During Distribution: A Case Study of Home Delivery Services in Taiwan

“…It is important to note, however, that only the member of this pathogen, which had virulence factors ( trh and/or tdh ), is considered to be pathogenic (Raghunath, ). Recently, 82 cases of V. parahaemolyticus infection linked to consumption of raw oysters were reported in 2015 in Canada (Taylor, Cheng, Sharma, & Bitzikos, ). In China, Chen, Zhang, Qi, Zhou, and Zhang () reported that 38% of 71 foodborne outbreaks caused by V. parahaemolyticus between 2010 and 2014 were linked to aquatic products (Chen et al., ).…”