Hand Infections Due to Non-Cholera Vibrio after Injuries from St Peter’s Fish (<i>Tilapia zillii)</i>

Said, Rayek; Volpin, Gershon; B, Grimberg; Friedenstrom, S. R.; Lefler, Eli; Ståhl, Stefan

doi:10.1016/s0266-7681(98)80104-6

Cited by 15 publications

(10 citation statements)

References 5 publications

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“…Notably, the study from Israel included only V. vulnificus cases; it appears that V. vulnificus cases carry a totally different course and prognosis than other FFBI infections. This notion is supported by another study carried out in Northern Israel [3]. In the study by Said et al, when cases with V. vulnificus are excluded from the final analysis, the prognosis seems comparable to ours.…”

Section: Discussionsupporting

confidence: 89%

“…Percentage of cases with a complicated course (n = 62) (%) [2,3]. The heightened awareness to the potentially severe outcome of infections caused by FFBI following the outbreak caused by V. vulnificus in 1996-1997, is well depicted in the high usage rates of ceftazidime (68.8%) and doxycycline (96.7%) in the present study.…”

Section: Parametersupporting

confidence: 58%

“…Consequently, hand infections due to penetrating fish fins or bones injuries (FFBI) will probably parallel this rise. Hand infections following FFBI have attracted considerable attention in Israel, following the major outbreak of systemic Vibrio vulnificus infections starting the summer of 1996 [2,3]. However, previous reports from different parts of the globe have indicated that V. vulnificus is not the sole pathogen transmitted through FFBI and capable of causing hand infections.…”

Section: Introductionmentioning

confidence: 99%

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Hand Infections Following Penetrating Fish Fins or Bones Injuries (FFBI): A Large, Hospital Based, Retrospective Study

Imberg

Potasman²,

Weissman

et al. 2008

Infection

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Background: The incidence of hand infections caused by penetrating fish fins or bones injuries (FFBI) is likely to increase following worldwide constant growth of fishery production and consumption. Because data on these infections are scarce, the purposes of this study were to describe their clinical characteristics and disease course, and to analyze risk factors for a complicated disease course. Methods: We studied retrospectively all cases of hospitalized patients with hand infections following FFBI over the years 1999-2006 in a single medical center. Demographic data, underlying diseases, clinical characteristics and disease course were analyzed for each case. Univariate and multivariate analysis were used for analyzing risk factors for a complicated hospitalization course. Results: There were 122 separate episodes of hand infections following FFBI among 116 patients, with a mean age (± SD) of 52 ± 19.7. The majority of cases were women (51.6%), and they arrived significantly later to the hospital after injury. Predisposing conditions (diabetes mellitus, liver disease, rheumatologic disorder, malignancy or chronic steroid treatment) were present in 25% of cases. Most of the cases presented with cellulitis. Cultures of either blood or wound were obtained in $1/3 of cases, and 40% of them yielded an isolate. Ceftazidime and doxycycline were administered to 68.8% and 96.7% of cases, respectively. Surgical debridement was performed in 34.4% of cases, but there was no case of death or limb amputation. The presence of fever (p = 0.0005) and a predisposing condition (p = 0.035) were independently correlated with a complicated hospitalization course. Conclusions: The overall prognosis in this largest cohort of hand infections following FFBI was favorable, but immune dysfunction carried a complicated course.

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Section: Discussionsupporting

confidence: 89%

Section: Parametersupporting

confidence: 58%

Section: Introductionmentioning

confidence: 99%

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Hand Infections Following Penetrating Fish Fins or Bones Injuries (FFBI): A Large, Hospital Based, Retrospective Study

Imberg

Potasman²,

Weissman

et al. 2008

Infection

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“…People most o�en get infected as follows (Acha and Szyfres, 2003): (i) through contact with infected fish while handling them, water or other constituents of fish life environment; the following cases of transmissions have been recorded so far: a�er injury by cleaning aquarium with bare hands (Alinovi et al, 1993), a�er exposure to fish tank water (Kern et al, 1989), by handling tropical fish ponds (Guarda et al, 1992), by contact with rare tropical fish (Bha�y et al, 2000), a�er injuries from fish, e.g. by thorns (Said et al, 1998), a�er fish bite (Seiberras et al, 2000), through contact with fish living in the wild (Darie et al, 1993), by contact with a fresh-or salt-water environment (Hayman, 1991;Jernigan and Farr, 2000), infection of young children who are in contact with a fish tank (Bleiker et al, 1996;Speight and Williams, 1997), through processing fish in the food industry and preparation of dishes (Notermans and Hoornstra, 2000) or (ii) orally by consumption infected fish or related products or food contaminated with water or other constituents of water environment. Apart from factors relating to the living environment (exposure), the development of an infectious disease is markedly affected by internal factors such as the physiological status of consumer, particularly by immunosuppression and stress as in the case of HIV/AIDS (Von Reyn et al, 1996).…”

Section: Aetiology Of Human Bacterial Infectionsmentioning

confidence: 99%

Fish: a potential source of bacterial pathogens for human beings

Novotny¹,

Dvorská²,

Lorencova³

et al. 2004

Vet. Med.

207

187

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ABSTRACT:Human infections caused by pathogens transmi�ed from fish or the aquatic environment are quite common and depend on the season, patients' contact with fish and related environment, dietary habits and the immune system status of the exposed individual. They are o�en bacterial species facultatively pathogenic for both fish and human beings and may be isolated from fish without apparent symptoms of the disease. The infection source may be fish kept for both for food and as a hobby.

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“…On the other hand, the potential biological contaminants of aquaculture also bacteria [13,14] including enteric bacteria such as Salmonella, E. coli, Yersinia, Proteus, Klebsiella and others [15][16][17]. People get infected through consumption of undercooked fish, and contact with infected fish, fish products, fish processing industry and aquaculture water [18,19]. With an increase in bacterial flora and load, fish decomposition is rapid.…”

Section: Introductionmentioning

confidence: 99%

Helminthiasis and Gram Negative Enteric Bacteria in Freshwater Fish from Selected Lakes of Haramaya District, Ethiopia

Hiko¹,

Tasisa²,

Agga³

2018

Fish Aquac J

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Microbiological and helminthiasis examination of fish from Tinike and Adelle Lakes were conducted at Haramaya District, Ethiopia. The types of fish available in the lakes were also assessed. Adelle Lake has only Clarias gariepinus while the Tinike Lake has only Oreochromis niloticus fish species. Ten fish of each species, 20 in total, were collected from the lakes and post-mortem examined for the presence of adult helminthiasis in the body parts. Twelve samples from different body parts of each fish, 240 samples in total, and 11 samples of lakes water were aseptically collected and examined for gram-negative enteric bacteria. No adult parasites were observed in fish from Adelle Lake. However, 15% and 20% of the fish from Tinike Lake had cestodes in their intestine, and nematodes in their heart respectively. Of 251 total samples from fish and the lake water, 178 (70.9%) were positive for pathogenic microbial. Except for muscle tissue to which only 5% are positive, 50% and above samples were found positive for some Gram's-negative bacteria. From total of fish and water sample, 43%, 36.3%, 15.1%, 12.8%, and 1.2% are positive for Proteus, E. coli, Salmonella, Yersinia and Klebsiella respectively in the descending order. Two bacterial genera, Proteus and E. coli (13.6%), Proteus and Yersinia (2%), Proteus and Salmonella (4%), E. coli and Yersinia (2%), E. coli and Salmonella (1.2%), and E .coli and Klebsiella (0.4%) while triplet of genera Proteus, E. coli and Yersinia (6%), Proteus, E. coli and Salmonella (0.8%), and Proteus, E. coli and salmonella (0.4%) were observed. Salmonella spp. was not detected from fish from Lake Adelle compared to the 30% in fish from Lake Tinike (P<0.0001). Proper cooking of fish could destroy those spoilage and public health risk. Observing similar levels of gram-negative enteric bacteria in the fish and water suggesting contaminated water as a source for the fish contamination.

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Hand Infections Due to Non-Cholera Vibrio after Injuries from St Peter’s Fish (Tilapia zillii)

Cited by 15 publications

References 5 publications

Hand Infections Following Penetrating Fish Fins or Bones Injuries (FFBI): A Large, Hospital Based, Retrospective Study

Hand Infections Following Penetrating Fish Fins or Bones Injuries (FFBI): A Large, Hospital Based, Retrospective Study

Fish: a potential source of bacterial pathogens for human beings

Helminthiasis and Gram Negative Enteric Bacteria in Freshwater Fish from Selected Lakes of Haramaya District, Ethiopia

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