Food Poisoning Associated with Kudoa Septempunctata

Iwashita, Yoshiaki; Kamijo, Yoshito; Nakahashi, Susumu; Shindo, Akihiro; Yokoyama, Kazuto; Yamamoto, Akira; Omori, Yukinari; Ishikura, Ken; Fujioka, Masaki; Hatada, Tsuyoshi; Takeda, Taichi; Maruyama, Kazuo; Imai, Hiroshi

doi:10.1016/j.jemermed.2012.11.026

Cited by 30 publications

(16 citation statements)

References 3 publications

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“…; Iwashita et al. ). The 20% substitution rate with summer flounder ( P. dentatus ) is also a fisheries concern because the U.S. Atlantic fishery for summer flounder has been overfished and has exhibited declining biomass since 2010 (National Marine Fisheries Service [NMFS] ).…”

Section: Discussionmentioning

confidence: 97%

Using DNA barcoding to track seafood mislabeling in Los Angeles restaurants

Willette

Simmonds

Cheng

et al. 2017

Conservation Biology

105

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Seafood mislabeling is common in both domestic and international markets. Studies on seafood fraud often report high rates of mislabeling (e.g., >70%), but these studies have been limited to a single sampling year, which means it is difficult to assess the impact of stricter governmental truth-in-labeling regulations. We used DNA barcoding to assess seafood labeling in 26 sushi restaurants in Los Angeles over 4 years. Seafood from 3 high-end grocery stores were also sampled (n = 16) in 2014. We ordered 9 common sushi fish from menus, preserved tissue samples in 95% ethanol, extracted the genomic DNA, amplified and sequenced a portion of the mtDNA COI gene, and identified the resulting sequence to known fish sequences from the National Center for Biotechnology Information nucleotide database. We compared DNA results with the U.S. Food and Drug Administration (FDA) list of acceptable market names and retail names. We considered sushi-sample labels that were inconsistent with FDA names mislabeled. Sushi restaurants had a consistently high percentage of mislabeling (47%; 151 of 323) from 2012 to 2015, yet mislabeling was not homogenous across species. Halibut, red snapper, yellowfin tuna, and yellowtail had consistently high (<77%) occurrences of mislabeling on menus, whereas mislabeling of salmon and mackerel were typically low (>15%). All sampled sushi restaurants had at least one case of mislabeling. Mislabeling of sushi-grade fish from high-end grocery stores was also identified in red snapper, yellowfin tuna, and yellowtail, but at a slightly lower frequency (42%) than sushi restaurants. Despite increased regulatory measures and media attention, we found seafood mislabeling continues to be prevalent.

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Section: Discussionmentioning

confidence: 97%

Using DNA barcoding to track seafood mislabeling in Los Angeles restaurants

Willette

Simmonds

Cheng

et al. 2017

Conservation Biology

105

View full text Add to dashboard Cite

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“…Therefore, the pH of human intestine is proper to work for the PKs especially that is optimal pH in small intestine. The median latency between eating the K. septempunctata infected raw fish and the presence of the first symptoms is five hours that is corresponding with the time of dietary transit reach to small intestine [1,9,28]. Based on these results, we suggest that the PKs contribute the sporoplasm in small intestine, which causes food poisoning by K. septempunctata.…”

Section: Discussionmentioning

confidence: 68%

Characterization of proteases isolated from Kudoa septempunctata

Shin¹,

Zenke²,

Yokoyama³

2015

Korean Journal of Veterinary Research

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: Proteases play important roles in parasite development and host parasite interactions. The protease of Kudoa spp. has been recognized as a key factor of severe proteolysis of fish muscle post-mortem; however, there is little information available regarding the protease of Kudoa (K.) septempunctata, which was recently identified as a cause of food poisoning in humans. The present study was conducted to isolate and characterize proteases to elucidate the type of protease contained in the parasite and determine the optimal pH for protease activity. We confirmed the cysteine protease and metalloprotease produced by K. septempunctata. While the cysteine protease showed optimal activity at pH 5 that decreased rapidly with increasing pH, the optimal activity of metalloprotease was pH 7, and it remained stable from pH 6 to pH 8. These results indicate that the pH of cysteine protease is not proper for fish muscle postmortem, and that metalloprotease can act in human intestines. Overall, the present study provides important information that improves our understanding of the role of protease physiology and the subsequent food poisoning caused by K. septempunctata.

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“…Those affected with this illness develop diarrhoea and emesis within 2-20 h after meal. No known causative agents such as bacteria, viruses, bacterial toxins, or toxic chemicals have been detected in the foods ingested; until recently that the etiological agents of this novel food-borne illness outbreak associated with consumption of raw olive flounder was discovered to be due to the spores of Kudoa septempunctata [49][50][51][52]. Apart from the olive flounder, diffuse outbreaks of food poisoning with unknown aetiologies leading to diarrhoea and vomiting within a short time have been also reported after ingesting tuna (Thunnus spp.)…”

Section: Parasitic Threat To Food Safetymentioning

confidence: 99%

Updates on Aquatic Parasites in Fisheries: Implications to Food Safety, Food Security and Environmental Protection

Quiazon¹

2015

J Coast Zone Manag

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Journal of Coastal Zone Management AbstractCheap protein sources from fishery products come from both capture fishery and aquaculture industries. Despite the available technologies that help increase wild catch and aquaculture production, our food security is being threatened by several factors including parasitic infections. Zoonotic parasites infecting our fishery products are one of the several concerns for our food safety. Among these include the infections with the nematode Anisakis in marine fishes and cephalopods causing human anisakiasis and/or allergy-associated health risks, the nematode Gnathostoma causing gnathostomiasis, and food poisoning due to the myxozoan infection of the genus Kudoa. On the other hand, the increasing human population, dwindling fish catch from the wild, degradation of aquatic environment, and declining or slow growth of aquaculture sector due to parasitic diseases are all posing global threats to the security and sustainability of fish supplies. The wild fish populations are affected by the parasitic diseases that directly and indirectly affect fish reproduction, growth, and survival, whereas intensifications of aquaculture operations cause fish health problems associated to parasitic diseases resulting to decline in production. Despite these negative impacts of parasites, there are several parasite groups that are used as biological indicators for food chain structure, heavy metal contamination, environmental pollutions and fish stock assessment (i.e., nematodes Anisakis, Hysterothylacium, Anguillicola, Spirophilometra, Raphidascaris, and Philometra; acanthocephalans Pomphorhynchus, Serrasentis, and Acanthocephalus; cestodes Bothriocephalus, Monobothrium, and Ligula; monogenean Pseudorhabdosynochus; and digenean Didymodiclinus), as well as reducer of heavy metal accumulation in the body of their host fish (i.e., acanthocephalans Pomphorhynchus and Acanthocephalus). The use of these parasites for proper management of fishery resources can be of help in addressing food safety, fish security, and food sustainability, while at the same time managing our fishery resources. As we are addressing these global issues, these parasites that we are considering as threats can be of useful value to attain sustainable development.

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Food Poisoning Associated with Kudoa Septempunctata

Cited by 30 publications

References 3 publications

Using DNA barcoding to track seafood mislabeling in Los Angeles restaurants

Using DNA barcoding to track seafood mislabeling in Los Angeles restaurants

Characterization of proteases isolated from Kudoa septempunctata

Updates on Aquatic Parasites in Fisheries: Implications to Food Safety, Food Security and Environmental Protection

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