A survey of oysters (Crassostrea gigas) in New Zealand for Vibrio parahaemolyticus and Vibrio vulnificus

Kirs, Marek; DePaola, Angelo; Fyfe, R.; Jones, Jessica; Krantz, Jeffrey A.; Laanen, A. Van; Cotton, D.; Castle, M. E.

doi:10.1016/j.ijfoodmicro.2011.03.012

Cited by 52 publications

(36 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…parahaemolyticus carrying the tdh virulence gene was present in only 3/217 (1.4%) of the North Island Pacific oyster samples. The method used in this study did not detect trh genes in any samples, which is in agreement with the previous study of Kirs et al (8). Shellfish samples harboring V. parahaemolyticus carrying the tdh gene were harvested only in the last two seasons of the survey (Fig.…”

Section: Methodssupporting

confidence: 92%

“…Some studies have shown a linear relationship, similar to that of SST, when testing water samples (25,28,31,33). However, the data from our study did not show a particular correlation between salinity and V. parahaemolyticus in oyster samples, and these are results that are similar to those from some other studies (8,27,30,31,37). This could be related to the narrow range of salinity in our shellfish-growing areas.…”

Section: Discussionsupporting

confidence: 81%

“…However, the effect of production method on V. parahaemolyticus numbers could not be evaluated in this study, as no samples of the same species were harvested from similar shellfish-growing areas while being grown under different conditions (i.e., tide exposure or distance from the sea floor). Previous NZ work did not show any impact on V. parahaemolyticus concentration when intertidal oyster samples were collected from bags, racks, or sticks or at different distances from the sea floor (8), but a survey carried out in the Pacific Northwest and Atlantic regions (38) showed that oysters harvested from intertidal sites harbored higher numbers of V. parahaemolyticus strains carrying tdh or trh as well as total V. parahaemolyticus than those harvested by dredging.…”

Section: Discussionmentioning

confidence: 90%

“…In the 1990s, the NZ Ministry of Health's Domestic Food Monitoring program found V. parahaemolyticus present in 25% of oysters and 14% of cockles sampled from the Waikato region (7). None of these studies investigated the presence of tdh and trh pathogenic genes, and only one NZ study has investigated these (8). This was conducted in the summer of 2008 to 2009 in commercially grown NZ Pacific oysters and detected the tdh gene in 2 of 58 samples.…”

mentioning

confidence: 99%

See 3 more Smart Citations

Long-Term Study of Vibrio parahaemolyticus Prevalence and Distribution in New Zealand Shellfish

Cruz

Hedderley

Fletcher

2015

Appl Environ Microbiol

View full text Add to dashboard Cite

bThe food-borne pathogen Vibrio parahaemolyticus has been reported as being present in New Zealand (NZ) seawaters, but there have been no reported outbreaks of food-borne infection from commercially grown NZ seafood. Our study determined the current incidence of V. parahaemolyticus in NZ oysters and Greenshell mussels and the prevalence of V. parahaemolyticus tdh and trh strains. Pacific (235) and dredge (21) oyster samples and mussel samples (55) were obtained from commercial shellfish-growing areas between December 2009 and June 2012. Total V. parahaemolyticus numbers and the presence of pathogenic genes tdh and trh were determined using the FDA most-probable-number (MPN) method and confirmed using PCR analysis. In samples from the North Island of NZ, V. parahaemolyticus was detected in 81% of Pacific oysters and 34% of mussel samples, while the numbers of V. parahaemolyticus tdh and trh strains were low, with just 3/215 Pacific oyster samples carrying the tdh gene. V. parahaemolyticus organisms carrying tdh and trh were not detected in South Island samples, and V. parahaemolyticus was detected in just 1/21 dredge oyster and 2/16 mussel samples. Numbers of V. parahaemolyticus organisms increased when seawater temperatures were high, the season when most commercial shellfish-growing areas are not harvested. The numbers of V. parahaemolyticus organisms in samples exceeded 1,000 MPN/g only when the seawater temperatures exceeded 19°C, so this environmental parameter could be used as a trigger warning of potential hazard. There is some evidence that the total V. parahaemolyticus numbers increased compared with those reported from a previous 1981 to 1984 study, but the analytical methods differed significantly. Because of the halophilic nature and marine habitat of Vibrio parahaemolyticus, raw seafood can naturally harbor this microorganism and is the main food source responsible for the gastroenteritis the microorganism causes (1). A recent report released by the U.S. Centers for Disease Control and Prevention estimated that the average annual incidence of Vibrio species infections in the United States increased by 43% from the 2006 to 2008 period to 2012 (2). The incidence rate of V. parahaemolyticus infection in New Zealand (NZ) is calculated to be 1.6/100,000, increasing to 15.3/100,000 in the Pacific Islander population, with most cases linked to imported seafood (3).An international risk assessment of V. parahaemolyticus in raw seafood highlighted the importance of exposure to raw oysters based on the incidence of V. parahaemolyticus harboring the thermostable direct hemolysin (tdh) and tdh-related hemolysin (trh) genes at harvest (4).NZ has two main islands (Fig. 1) that extend from latitudes 34°t o 47°south. This means that there are diverse habitats and significant differences in water temperature along the length of the country, with cooler waters in the south. The first reported NZ isolation of V. parahaemolyticus was from Bay of Islands' shellfish (5). Subsequently, Fletcher (6) conducted a 3-year surve...

show abstract

Section: Methodssupporting

confidence: 92%

Section: Discussionsupporting

confidence: 81%

Section: Discussionmentioning

confidence: 90%

mentioning

confidence: 99%

See 2 more Smart Citations

Long-Term Study of Vibrio parahaemolyticus Prevalence and Distribution in New Zealand Shellfish

Cruz

Hedderley

Fletcher

2015

Appl Environ Microbiol

View full text Add to dashboard Cite

show abstract

“…This contributes to the difficulties associated with surveying contamination and isolating pathogenic V. parahaemolyticus from seafood and environmental samples. However, since the mid-1990s, many studies have reported detection methods for pathogenic V. parahaemolyticus [16][17][18][19] and investigated contamination in various countries [20][21][22][23][24]. Novel approaches to control V. parahaemolyticus infections were developed using data from such studies [25,26].…”

Section: Introductionmentioning

confidence: 99%

Impact of seafood regulations forVibrio parahaemolyticusinfection and verification by analyses of seafood contamination and infection

Hara-Kudo

Kumagai²

2014

Epidemiol. Infect.

View full text Add to dashboard Cite

Consumption of seafood contaminated with Vibrio parahaemolyticus causes foodborne infections, which are on the rise owing to increased consumption of raw seafood in Asia, Europe, North America, and other regions. V. parahaemolyticus infections have been common in Japan since the 1960s. Following an epidemic in 1997, the Japanese Ministry of Health, Labour, and Welfare instituted regulations for seafood in 1999, which appear to be reducing V. parahaemolyticus infections. In this review, we describe the scientific findings for these regulations. Analyses of the V. parahaemolyticus serotypes and isolate characteristics in samples from infected patients and contaminated seafood are discussed. In addition, based on the results of a survey, we show that new food safety regulations have led to improvements in food hygiene at many seafood retail shops, food service facilities, and restaurants. This example from Japan could be of immense help to control foodborne infections in other countries.

show abstract

Vibrio vulnificus,Vibrio parahaemolyticusandVibrio cholerae

Parveen

Tamplin²

2013

Guide to Foodborne Pathogens

View full text Add to dashboard Cite

A survey of oysters (Crassostrea gigas) in New Zealand for Vibrio parahaemolyticus and Vibrio vulnificus

Cited by 52 publications

References 21 publications

Long-Term Study of Vibrio parahaemolyticus Prevalence and Distribution in New Zealand Shellfish

Long-Term Study of Vibrio parahaemolyticus Prevalence and Distribution in New Zealand Shellfish

Impact of seafood regulations forVibrio parahaemolyticusinfection and verification by analyses of seafood contamination and infection

Vibrio vulnificus,Vibrio parahaemolyticusandVibrio cholerae

Contact Info

Product

Resources

About