Seafood-associated disease outbreaks in New York, 1980–1994

Wallace, Barbara J.; Guzewich, John J.; Cambridge, Michael; Altekruse, Sean F.; Morse, Dale L.

doi:10.1016/s0749-3797(99)00037-9

Cited by 76 publications

(58 citation statements)

References 16 publications

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“…A recent review of the topic presents data from these reports and highlights the site-to-site differences observed in these types of studies (12). Infections with these bacteria are most commonly acquired by eating raw oysters, but a significant number of infections are caused by consuming raw or undercooked clams (19)(20)(21). There are strikingly few reports on the environmental levels of these pathogens in hard clams (Mercenaria mercenaria), and such data are needed for the development of predictive models.…”

Section: Discussionmentioning

confidence: 99%

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Differences in Abundances of Total Vibrio spp., V. vulnificus, and V. parahaemolyticus in Clams and Oysters in North Carolina

Froelich

Phippen

Fowler

et al. 2017

Appl Environ Microbiol

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Filter feeding shellfish can concentrate pathogenic bacteria, including Vibrio vulnificus and Vibrio parahaemolyticus, as much as 100-fold from the overlying water. These shellfish, especially clams and oysters, are often consumed raw, providing a route of entry for concentrated doses of pathogenic bacteria into the human body. The numbers of foodborne infections with these microbes are increasing, and a better understanding of the conditions that might trigger elevated concentrations of these bacteria in seafood is needed. In addition, if bacterial concentrations in water are correlated with those in shellfish, then sampling regimens could be simplified, as water samples can be more rapidly and easily obtained. After sampling of oysters and clams, either simultaneously or separately, for over 2 years, it was concluded that while Vibrio concentrations in oysters and water were related, this was not the case for levels in clams and water. When clams and oysters were collected simultaneously from the same site, the clams were found to have lower Vibrio levels than the oysters. Furthermore, the environmental parameters that were correlated with levels of Vibrio spp. in oysters and water were found to be quite different from those that were correlated with levels of Vibrio spp. in clams.IMPORTANCE This study shows that clams are a potential source of infection in North Carolina, especially for V. parahaemolyticus. These findings also highlight the need for clam-specific environmental research to develop accurate Vibrio abundance models and to broaden the ecological understanding of clam-Vibrio interactions. This is especially relevant as foodborne Vibrio infections from clams are being reported.KEYWORDS clams, ecology, food, oysters, shellfish, Vibrio A n estimated 84,000 people contract foodborne Vibrio infections each year in the United States, resulting in 500 hospitalizations and 100 deaths (1, 2). Unlike most other major foodborne bacterial pathogens, the number of cases caused by Vibrio spp. is increasing and currently is the highest since national reporting began (2, 3). While at least 12 Vibrio spp. are potentially pathogenic to humans, the two foodborne Vibrio spp. that cause the most infections and the most deaths in the United States are Vibrio parahaemolyticus and Vibrio vulnificus, respectively (2, 4).V. vulnificus is the single most fatal foodborne pathogen in the United States, and perhaps the world (4), accounting for 95% of all U.S. seafood-related deaths, with a fatality rate approaching 50% (5). Infections resulting from ingestion typically produce symptoms such as fever, chills, nausea, abdominal pain, hypotension, and the development of secondary lesions on the extremities (5, 6). V. parahaemolyticus infections are

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Section: Discussionmentioning

confidence: 99%

“…Moreover, while a growing oyster-environment-Vibrio data set is being produced by the scientific community, there have been only a few investigations on the occurrence of these pathogens in clams. This is especially relevant because foodborne Vibrio infections from clams are being reported (19)(20)(21).…”

mentioning

confidence: 99%

Differences in Abundances of Total Vibrio spp., V. vulnificus, and V. parahaemolyticus in Clams and Oysters in North Carolina

Froelich

Phippen

Fowler

et al. 2017

Appl Environ Microbiol

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“…However, it is also known that seafood can be a source of foodborne toxinfections, which emphasizes the need of a thorough control of its bacteriological characteristics [3,4].…”

Section: Introductionmentioning

confidence: 99%

<i>Escherichia coli</i> in seafood: A brief overview

Costa¹

2013

ABB

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“…En un análisis de brotes durante 15 años en New York, se encontró agente causal sólo en 44% de las ETA asociadas a consumo de alimentos marinos, la mayoría fue de causa viral 14 . Ya que no se tomaron exámenes complementarios para determinar causas virales o toxinas en los pacientes, no es descartable que otros agentes infecciosos hayan estado involucrados en el brote reportado.…”

Section: Artículo Original Epidemiologíaunclassified

Descripción clínica y epidemiológica de un grave brote de salmonelosis transmitida por alimentos

García-Huidobro

Carreño²,

Alcayaga

et al. 2012

Rev. chil. infectol.

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Background: Foodborne diseases have increased considerably. Aim: To report a foodborne outbreak, remarking the importance of early notifi cation to activate the epidemiological surveillance system. Results: During February 2011 we observed a Salmonella Enteritidis outbreak. 31.6% of the cases were seen in the same Emergency Care Unit where all required intravenous fl uid rehydration, and 41.7% were hospitalized because of severe dehydration. In the Emergency Room 45.5% of cases required a second visit to be diagnosed correctly. Discussion: Physicians under report the cases of this disease, delaying the activation of the epidemiological surveillance system. Conclusions: Besides providing good treatment to patients, physicians need to be qualifi ed to recognize foodborne diseases and communicate early the suspicion of an outbreak to the epidemiological surveillance system in order to prevent new cases of disease in the community.

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Seafood-associated disease outbreaks in New York, 1980–1994

Cited by 76 publications

References 16 publications

Differences in Abundances of Total Vibrio spp., V. vulnificus, and V. parahaemolyticus in Clams and Oysters in North Carolina

Differences in Abundances of Total Vibrio spp., V. vulnificus, and V. parahaemolyticus in Clams and Oysters in North Carolina

<i>Escherichia coli</i> in seafood: A brief overview

Descripción clínica y epidemiológica de un grave brote de salmonelosis transmitida por alimentos

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Seafood-associated disease outbreaks in New York, 1980–1994

Cited by 76 publications

References 16 publications

Differences in Abundances of Total Vibrio spp., V. vulnificus, and V. parahaemolyticus in Clams and Oysters in North Carolina

Differences in Abundances of Total Vibrio spp., V. vulnificus, and V. parahaemolyticus in Clams and Oysters in North Carolina

&lt;i&gt;Escherichia coli&lt;/i&gt; in seafood: A brief overview

Descripción clínica y epidemiológica de un grave brote de salmonelosis transmitida por alimentos

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<i>Escherichia coli</i> in seafood: A brief overview