A systematic review, meta-analysis and meta-regression of the global prevalence of foodborne Vibrio spp. infection in fishes: A persistent public health concern

Ma, Jun-Yang; Zhu, Xin-Kun; Hu, Ren-Ge; Qi, Zezheng; Sun, Wenchao; Hao, Zhi-Peng; Cong, Wei; Kang, Yuan-Huan

doi:10.1016/j.marpolbul.2022.114521

Cited by 13 publications

(12 citation statements)

References 97 publications

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“…Within Vibrio spp., V. cholerae , V. vulnificus , and V. para-haemolyticus are considered the most clinically relevant human pathogens (Ma et al ., 2023 ). Human infection is generally associated with shellfish consumption, which is generally consumed live/raw or lightly cooked (Savini et al ., 2021 ).…”

Section: Discussionmentioning

confidence: 99%

“…V. parahaemolyticus is mainly associated with gastrointestinal infections, but it can also cause extraintestinal infections (Fleischmann et al ., 2022 ). It is considered an emerging pathogen, and the infection in humans mainly occurs due to the consumption of contaminated foods, in particular undercooked fish and shellfish (Castello et al ., 2022 ; Ma et al , 2023 ). The virulence of V. parahaemolyticus depends on the presence of two virulence genes: a thermostable direct hemolysin (TDH) and a thermostable related hemolysin, encoded by the tdh and trh genes, respectively.…”

Section: Introductionmentioning

confidence: 99%

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Detection of pathogenic Vibrio spp. in foods: polymerase chain reaction-based screening strategy to rapidly detect pathogenic Vibrio parahaemolyticus, Vibrio cholerae, and Vibrio vulnificus in bivalve mollusks and preliminary results

Di Maro,

Proroga,

Castellano

et al. 2024

Ital J Food Safety

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The majority of human diseases attributed to seafood are caused by Vibrio spp. and the most commonly reported species are Vibrio parahaemolyticus, Vibrio vulnificus, and Vibrio cholerae. The conventional methods for the detection of Vibrio species involve the use of selective media, which are inexpensive and simple but time-consuming. The present work aimed to develop a rapid method based on the use of multiplex real-time polymerase chain reaction (PCR) to detect V. parahaemolyticus, V. vulnificus, and V. cholerae in bivalve mollusks. 30 aliquots of bivalve mollusks (Mytilus galloprovincialis) were experimentally inoculated with two levels of V. parahaemolyticus, V. vulnificus, and V. cholerae. ISO 21872-1:2017 was used in parallel for qualitative analysis. The limit of detection of 50% was 7.67 CFU/g for V. cholerae, 0.024 CFU/g for V. vulnificus, and 1.36 CFU/g for V. parahaemolyticus. For V. vulnificus and V. cholerae, the real-time PCR protocol was demonstrated to amplify the pathogens in samples seeded with the lowest and highest levels. The molecular method evaluated showed a concordance rate of 100% with the reference microbiological method. V. parahaemolyticus was never detected in samples contaminated with the lowest level, and it was detected in 14 samples (93.33%) seeded with the highest concentration. In conclusion, the multiplex real-time PCR developed proved to be reliable for V. vulnificus and V. cholerae. Results for V. parahaemolyticus are promising, but further analysis is needed. The proposed method could represent a quick monitoring tool and, if used, would allow the implementation of food safety.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Detection of pathogenic Vibrio spp. in foods: polymerase chain reaction-based screening strategy to rapidly detect pathogenic Vibrio parahaemolyticus, Vibrio cholerae, and Vibrio vulnificus in bivalve mollusks and preliminary results

Di Maro,

Proroga,

Castellano

et al. 2024

Ital J Food Safety

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“…Current literature reviews have primarily focused on the incidence of pathogenic Vibrio in various contexts, including wildlife (Ma et al, 2023), humans (Ghenem et al, 2017;Letchumanan et al, 2014), or water environment (Ibangha et al, 2023;Lovell, 2017). Meanwhile, other authors have centered their work on Vibrio ecology (Brumfield et al, 2021) and strategies for mitigation (Ndraha et al, 2020;Spaur et al, 2020;Wang et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Sources and contamination routes of seafood with human pathogenic Vibrio spp.: A Farm‐to‐Fork approach

Brauge,

Mougin,

Ells

et al. 2023

Comp Rev Food Sci Food Safe

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Vibrio spp., known human foodborne pathogens, thrive in freshwater, estuaries, and marine settings, causing vibriosis upon ingestion. The rising global vibriosis cases due to climate change necessitate a deeper understanding of Vibrio epidemiology and human transmission. This review delves into Vibrio contamination in seafood, scrutinizing its sources and pathways. We comprehensively assess the contamination of human‐pathogenic Vibrio in the seafood chain, covering raw materials to processed products. A “Farm‐to‐Fork” approach, aligned with the One Health concept, is essential for grasping the complex nature of Vibrio contamination. Vibrio’s widespread presence in natural and farmed aquatic environments establishes them as potential entry points into the seafood chain. Environmental factors, including climate, human activities, and wildlife, influence contamination sources and routes, underscoring the need to understand the origin and transmission of pathogens in raw seafood. Once within the seafood chain, the formation of protective biofilms on various surfaces in production and processing poses significant food safety risks, necessitating proper cleaning and disinfection to prevent microbial residue. In addition, inadequate seafood handling, from inappropriate processing procedures to cross‐contamination via pests or seafood handlers, significantly contributes to Vibrio food contamination, thus warranting attention to reduce risks. Information presented here support the imperative for proactive measures, robust research, and interdisciplinary collaboration in order to effectively mitigate the risks posed by human pathogenic Vibrio contamination, safeguarding public health and global food security. This review serves as a crucial resource for researchers, industrials, and policymakers, equipping them with the knowledge to develop biosecurity measures associated with Vibrio‐contaminated seafood.

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“…3 Globally the pooled prevalence of V. vulnificus in fishes was 5.29%. 4 In 2018, vibriosis caused by V. vulnificus was 17.2 times more severe than infections with other species of vibrio with higher prevalence in the age group ⩾65 years. 5 In this study, the infection occurred with male preponderance, activity like bathing in seawater was related to this infection.…”

mentioning

confidence: 99%

“…3 Globally the pooled prevalence of V. vulnificus in fishes was 5.29%. 4 In 2018, vibriosis caused by V. vulnificus was 17.2 times more…”

mentioning

confidence: 99%

The Rising Tide of a Deadly Bacteria: How Warming Waters are Fueling the Spread of Vibrio Vulnificus

Choudhary,

Satapathy,

Mital

et al. 2023

Microbiol�Insights

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Warming waters have been linked to the increase in infections with the rare flesh-eating bacterium Vibrio vulnificus, which is now moving along the east coast of the United States. This bacterium can cause life-threatening wound infections, with many people requiring intensive care or limb amputations, and about 1 in 5 people with this infection dying, sometimes within a day or 2 of becoming ill. This bacterium can lead to necrotizing fasciitis, a severe infection in which the flesh around an open wound dies.Recently in July 2023, the North Carolina state reported the deaths of 3 residents after their open wounds came into contact with brackish water near the coast. The North Carolina Department of Health and Human Services (NCDHHS) is issuing a warning about this alarming V. vulnificus infection. Vibriosis is rare in this state and cases are mostly reported from June-September. NCDHHS also confirms that one individual also had consumed personally caught seafood that was not shared. Since 2019, 47 cases have been reported in North Carolina with a 17% case fatality rate. 1 The halophilic (salt-requiring) gram-negative bacteria namely V. vulnificus, exist naturally in seawater with increased infection occurrence and severity in warm summers (water temperature exceeds 150C) due to climatic change effects. 2,3 Additionally, the increased salinity of seawater has predisposed to higher prevalence rates of V. vulnificus (salinity range between 21% and 33%). 2 The reservoir of infection is sea animals and it is associated with eating sea foods, especially raw or uncooked oysters. It is a lethal zoonotic disease and its virulence is due to horizontal gene transfer in V. vulnificus and subsequently from aquaculture farms to human health. 3 Globally the pooled prevalence of V. vulnificus in fishes was 5.29%. 4 In 2018, vibriosis caused by V. vulnificus was 17.2 times more

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A systematic review, meta-analysis and meta-regression of the global prevalence of foodborne Vibrio spp. infection in fishes: A persistent public health concern

Cited by 13 publications

References 97 publications

Detection of pathogenic <i>Vibrio</i> spp. in foods: polymerase chain reaction-based screening strategy to rapidly detect pathogenic <i>Vibrio parahaemolyticus</i>, <i>Vibrio cholerae</i>, and <i>Vibrio vulnificus</i> in bivalve mollusks and preliminary results

Detection of pathogenic <i>Vibrio</i> spp. in foods: polymerase chain reaction-based screening strategy to rapidly detect pathogenic <i>Vibrio parahaemolyticus</i>, <i>Vibrio cholerae</i>, and <i>Vibrio vulnificus</i> in bivalve mollusks and preliminary results

Sources and contamination routes of seafood with human pathogenic Vibrio spp.: A Farm‐to‐Fork approach

The Rising Tide of a Deadly Bacteria: How Warming Waters are Fueling the Spread of Vibrio Vulnificus

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