Quantitative Risk Evaluation of Antimicrobial-Resistant Vibrio parahaemolyticus Isolated from Farmed Grey Mullets in Singapore

Abstract

Vibrio parahaemolyticus is a causative pathogen for gastroenteritis involving the consumption of undercooked or raw seafood. However, there is a paucity of data regarding the quantitative detection of this pathogen in finfish, while no study reported the enumeration of haemolytic antimicrobial-resistant (AMR) V. parahaemolyticus. In this study, ampicillin-, penicillin G- and tetracycline-resistant and non-AMR haemolytic V. parahaemolyticus isolates were monitored and quantified in grey mullet samples reared locally from different premises within the food chain (farm and retail). Occurrence data for haemolytic V. parahaemolyticus were 13/45 (29%) in farm fish samples, 2/6 (one third) from farm water samples and 27/45 (60%) from retail fish samples. Microbial loads for haemolytic V. parahaemolyticus microbial loads ranged from 1.9 to 4.1 Log CFU/g in fish samples and 2.0 to 3.0 Log CFU/g in farm water samples. AMR risk assessments (ARRAs) for both the full farm-to-home and partial retail-to-home chains in the risk modelling framework were conducted, specifically for ampicillin, penicillin G, tetracycline and haemolytic (non-AMR) scenarios. The haemolytic ARRA predicted an average probability of illness of 2.9 × 10−4 and 4.5 × 10−5 per serving for the farm-to-home and retail-to-home chains, respectively, translating to 57 and 148 cases annually. The ratios of the average probability of illness per year for the three ARRAs to the haemolytic ARRA were 1.1 × 10−2 and 3.0 × 10−4 (ampicillin and penicillin G, respectively) for the farm-to-home chain and 1.3, 1.6 and 0.4 (ampicillin, penicillin G and tetracycline, respectively) for the retail-to-home chain. Sensitivity analysis showed that the initial concentrations of haemolytic V. parahaemolyticus in the gills and intestines of the fish and the cooking and washing of the fish cavity were the major variables influencing risk outputs in all modelled ARRAs. The findings of this study are useful for relevant stakeholders to make informed decisions regarding risk management to improve overall food safety.

Validity of cold storage and heat treatment on the deactivation of <i>Vibrio parahaemolyticus</i> isolated from fish meat market

“…In the study performed by Ong et al . ( 2023 ) the log range at which pathogens are killed by pan-frying is wide. It was determined to be between 1.1 and 7.0 on a scale used in virtual kitchens, achieved by Ye et al .…”

Antimicrobial Resistance Risk Assessment of Vibrio parahaemolyticus Isolated from Farmed Green Mussels in Singapore

“…P ill_serving ranges were also highly variable from 1.1 × 10 −5 –6.6 × 10 −4 for the consumption of raw oysters in the United States, depending on the location and season harvested [ 25 ]. Another study involving ARRA in the consumption of grey mullet finfishes in Singapore observed P ill_serving ranges from 4.52 × 10 −5 –2.85 × 10 −4 for the hemolytic scenario, depending on the chain modelled [ 37 ]. The risk estimates from other QMRA studies on shellfish, as well as the risk estimates from the previous ARRA study on finfishes, were shown to be lower or similar in magnitude compared to the risk estimates obtained in this study.…”

Public health aspects of Vibrio spp. related to the consumption of seafood in the EU

“…Iwahori et al. ( 2010 ) used the Miles model but with adjustment factors based on V. parahaemolyticus growth in horse mackerel, which were also applied in farmed grey mullets (Ong et al., 2023 ). Kang et al.…”

“…Cooking or heat inactivation was considered in the consumer stage, and most studies used data on log reduction from the literature. For instance, in shrimps (Sani et al., 2013 ), grey mullets (Ong et al., 2023 ), and oysters (Ndraha et al., 2023 ). Malcolm et al.…”

“…Ong et al. ( 2023 ) used the same data and developed an additional log normal distribution to describe the log reduction due to only gilling and gutting but no washing of farmed grey mullets. The reduction of V. parahaemolyticus from the gills or the surface of fish due to washing of whole fish at landing was modelled in Iwahori et al.…”