Vibrio vulnificus as a health hazard for shrimp consumers

Nascimento, Susy Margella Melo do; Vieira, Regine Helena Silva dos Fernandes; Theophilo, Grace Nazareth Diogo; Rodrigues, Dália dos Prazeres; Vieira, Gustavo Hitzschky Fernandes

doi:10.1590/s0036-46652001000500005

Cited by 30 publications

(21 citation statements)

References 15 publications

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“…This bacterium is a part of the natural flora of coastal marine environments worldwide and has been isolated from water, sediments, and a variety of seafood, including shrimp, fish, oysters, and clams (4,7,25,26,43,97,109,116,118,149,165). Consumption of seafood (primarily raw oysters) containing V. vulnificus can result in a severe, fulminant systemic infection.…”

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confidence: 99%

Vibrio vulnificus: Disease and Pathogenesis

2009

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Vibrio vulnificus is an opportunistic human pathogen that is highly lethal and is responsible for the overwhelming majority of reported seafood-related deaths in the United States (30,117). This bacterium is a part of the natural flora of coastal marine environments worldwide and has been isolated from water, sediments, and a variety of seafood, including shrimp, fish, oysters, and clams (4,7,25,26,43,97,109,116,118,149,165). Consumption of seafood (primarily raw oysters) containing V. vulnificus can result in a severe, fulminant systemic infection. Characteristics of this disease include fever, chills, nausea, hypotensive septic shock, and the formation of secondary lesions on the extremities of patients (11,22,41,74,115,146). This primary septicemia is the most lethal infection caused by V. vulnificus, with an average mortality rate exceeding 50% (30, 41). A review of 459 U.S. cases reported by the FDA between 1992 and 2007 (J. D. Oliver, unpublished) revealed that 51.6% of the patients died. Interestingly, 85.6% of the cases were male; this aspect of the infection is discussed later in this review. Of 180 cases in 2002 to 2007 for which FDA data were available, 92.8% of patients had consumed raw oysters prior to the onset of symptoms and 95.3% had some preexisting disease(s). The latter are clearly associated with V. vulnificus infection, with liver diseases, such as cirrhosis or hepatitis, being the most common (116). In addition to septicemia, V. vulnificus can produce serious wound infections that typically result from exposure of open wounds to water harboring the bacterium (114). Wound infections are frequently contracted as a result of recreational swimming, fishing injuries, or seafood handling (7, 46). Like systemic disease, wound infections progress rapidly to cellulitis, ecchymoses, and bullae, which can progress to necrotizing fasciitis at the site of infection; however, the mortality rate for wound infections (ca. 25%) is lower than that for systemic disease (10,13,74). This organism possesses a wide array of virulence factors, including acid neutralization, capsular polysaccharide expression, iron acquisition, cytotoxicity, motility, and expression of proteins involved in attachment and adhesion. These factors likely require concerted expression for pathogenesis to take place and appear to be under the control of global regulators. Overall, V. vulnificus is a complex microorganism with physiological characteristics that contribute to its survival in the marine environment and in the human host.

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confidence: 99%

Vibrio vulnificus: Disease and Pathogenesis

2009

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“…There are other cases reported by Rodrigues and Hofer [10], in the bay of Sepetiba, Rio de Janeiro; by Barboni [11] in the Bay of Todos os Santos; in Valença, in the state of Bahia; and by Birth et al [12], in Fortaleza, Ceará…”

Section: Discussion and Literature Reviewmentioning

confidence: 89%

Vibrio vulnificus infection in São Paulo, Brazil: case report and literature review

et al. 2007

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Non cholera Vibrio may cause conjunctivitis, wound infection, gastroenteritis and serious sepsis. Transmission to men is through contact with skin, mucosa or wounds exposed to marine water, and consumption of certain barely cooked or raw seafood, more frequently in the summer. This is one of the first cases of severe infection related to Vibrio vulnificus described in Brazil. The patient was an old man, who ingested seafood in Guarujá, a seashore city near São Paulo, 3 days before hospitalization. He was admitted to the emergency room in an ill state with septic shock. On 2 sets of blood culture a highly virulent microorganism was isolated, Vibrio vulnificus, which leads to sepsis and frequently to death in susceptible patients. The objective of this report was to use this case to discuss clinical aspects, microbiological diagnosis and treatment of the infection caused by this agent, besides the review of epidemiology, associated risk factors and prevention before consuming or getting in contact with seafood, especially in patients with greater susceptibility to this kind of infection.

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“…A presença de V. vulnificus nas amostras de mexilhões avaliadas representa um importante achado microbiológico, visto que esta espécie possui elevado potencial patogênico para o homem podendo causar desde manifestações gastrentéricas, infecções extra-intestinais, até septicemia em indivíduos suscetíveis, em particular crianças, idosos e portadores de doenças crônico-degenerativas 14,20 . Destaca-se ainda que estudos ecológicos evidenciam a influência de fatores ambientais sobre a ocorrência de Vibrio spp.…”

Section: Resultsunclassified

“…Cabe destacar, que a espécie também pode causar infecção cutânea a partir de ferimentos e lesões superficiais expostas ao ambiente aquático. Sua patogenicidade é considerada elevada, pois apresenta capacidade de causar septicemia com taxas de mortalidade superiores a 50%, particularmente em indivíduos portadores de doenças crônico-degenerativas, cuja condição de elevados níveis séricos representa o maior risco epidemiológico deste patógeno 14,20 .…”

Section: Introductionunclassified

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Vibrio spp. isolados a partir de mexilhões (Perna perna) in natura e pré-cozidos de Estação Experimental de Cultivo, Rio de Janeiro, RJ, Brasil

Pereira¹,

Possas²,

Viana³

et al. 2007

Ciênc. Tecnol. Aliment.

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A análise microbiológica dos mexilhões reflete a qualidade do habitat aquático, pois estes animais podem reter em seus organismos diversos patógenos, dentre os quais aqueles pertencentes à família Vibrionaceae. No presente estudo foi avaliada a presença de Vibrio spp. em mexilhões (in natura e pré-cozidos), comercializados na Estação Experimental de Cultivo de Mexilhões, situada em Jurujuba, Niterói, Rio de Janeiro. Foram avaliadas 86 amostras, tomando como procedimento, o enriquecimento em Água Peptonada Alcalina (APA) adicionada de 1 e 3% de NaCl, isolamento em Agar Tiossulfato Citrato Bile Sacarose (TCBS) e confirmação das colônias típicas por análise bioquímica. Dentre as 12 espécies de Vibrio identificadas destacaram-se como de maior prevalência as espécies Vibrio alginolyticus, V. cholerae não-O1, V. parahaemolyticus, V. carchariae e Vibrio vulnificus. A relevância epidemiológica destes patógenos associada a casos de gastrenterite humana após consumo de mexilhões crus ou parcialmente cozidos, reforça a importância de alertar as autoridades de Vigilância Sanitária sobre sua presença na cadeia alimentar e seus riscos para a Saúde Pública. Palavras-chave: Vibrio spp.; mexilhões; saúde pública. AbstractThe microbiology analysis of mussels reflects the aquatic environment quality because these animals retain various pathogens such as Vibrionaceae family microorganisms in their organism. In the present investigation, we evaluated the presence of Vibrio spp. in mussels (in natura and precooked) commercialized at an Experimental Station Mussel Culture in Jurujuba, Niterói, Rio de Janeiro. A total of 86 samples were analyzed using the enrichment in Alkaline Peptone Water (APW) added to 1 and 3% of NaCl, isolated in Thiossulfate Citrate Bile Sucrose Agar (TCBS) and confirmed that there were suspect colonies by biochemical tests. The results showed the identification of 12 different Vibrio species whereby Vibrio alginolyticus, V. cholerae non-O1, V. parahaemolyticus, V. carchariae and V. vulnificus were the prevalent species. The epidemiological relevance of these pathogens associated with cases of human gastroenteritis after in natura or precooked mussels show the need to alert Sanitary Officials about their presence in the food chain and their risks to Public Health.

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Vibrio vulnificus as a health hazard for shrimp consumers

Cited by 30 publications

References 15 publications

Vibrio vulnificus: Disease and Pathogenesis

Vibrio vulnificus: Disease and Pathogenesis

Vibrio vulnificus infection in São Paulo, Brazil: case report and literature review

Vibrio spp. isolados a partir de mexilhões (Perna perna) in natura e pré-cozidos de Estação Experimental de Cultivo, Rio de Janeiro, RJ, Brasil

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