Incidence and prevalence of Vibrio parahaemolyticus in seafood: a systematic review and meta-analysis

Abstract

Vibrio parahaemolyticus is an important seafood borne human pathogen worldwide due to it occurrence, prevalence and ability to cause gastrointestinal infections. This current study aim at investigating the incidence and prevalence of V. parahaemolyticus in seafood using systematic review-meta-analysis by exploring heterogeneity among primary studies. A comprehensive systematic review and meta-analysis of peer reviewed primary studies reported between 2003 and 2015 for the occurrence and prevalence of V. parahaemolyticus in seafood was conducted using “isolation”, “detection”, “prevalence”, “incidence”, “occurrence” or “enumeration” and V. parahaemolyticus as search algorithms in Web of Science (Science Direct) and ProQuest of electronic bibliographic databases. Data extracted from the primary studies were then analyzed with fixed effect meta-analysis model for effect rate to explore heterogeneity between the primary studies. Publication bias was evaluated using funnel plot. A total of 10,819 articles were retrieved from the data bases of which 48 studies met inclusion criteria. V. parahaemolyticus could only be isolated from 2761 (47.5 %) samples of 5811 seafood investigated. The result of this study shows that incidence of V. parahaemolyticus was more prevalent in oysters with overall prevalence rate of 63.4 % (95 % CI 0.592–0.674) than other seafood. Overall prevalence rate of clams was 52.9 % (95 % CI 0.490–0.568); fish 51.0 % (95 % CI 0.476–0.544); shrimps 48.3 % (95 % CI 0.454–0.512) and mussels, scallop and periwinkle: 28.0 % (95 % CI 0.255–0.307). High heterogeneity (p value <0.001; I2 = 95.291) was observed mussel compared to oysters (I2 = 91.024). It could be observed from this study that oysters harbor V. parahaemolyticus based on the prevalence rate than other seafood investigated. The occurrence and prevalence of V. parahaemolyticus is of public health importance, hence, more studies involving seafood such as mussels need to be investigated.

Vibrio spp. from Yesso scallop (Patinopecten yessoensis) demonstrating virulence properties and antimicrobial resistance

“…Moreover, as the most frequently studied seafood candidate for the prevalence of vibrios, oysters have been reported to harbor multidrug‐resistant Vibrio spp. (Odeyemi, ). Kang, Shin, Jang, Jung, and So () reported oyster‐borne V. alginolyticus in Korea showing 100% resistance to ampicillin and vancomycin, and 26.7% resistance to cephalothin.…”

“…Moreover, as the most frequently studied seafood candidate for the prevalence of vibrios, oysters have been reported to harbor multidrug-resistant Vibrio spp. (Odeyemi, 2016). Kang, Shin, Jang, Jung, and So (2016) which was parallel to this study.…”

Managing the risk of Vibrio parahaemolyticus infections associated with oyster consumption: A review

“…This pathogen is typically isolated in warm seawater and is rarely isolated when the temperature of seawater is under 13 to 15 °C (Kaneko & Colwell, 1975). Significant investigation and analysis of the presence of V. parahaemolyticus in seafood were presented by Odeyemi (2016) recently in a systematic review and meta‐analysis of 48 studies published between 2003 and 2015. The author revealed that the concentration of V. parahaemolyticus was higher in oysters than in other seafood products; the presence of V. parahaemolyticus in oysters, clams, fish, shrimp, and mussels was 63.4%, 52.9%, 51.0%, 48.3%, and 28.0%, respectively (Odeyemi, 2016).…”

“…Significant investigation and analysis of the presence of V. parahaemolyticus in seafood were presented by Odeyemi (2016) recently in a systematic review and meta‐analysis of 48 studies published between 2003 and 2015. The author revealed that the concentration of V. parahaemolyticus was higher in oysters than in other seafood products; the presence of V. parahaemolyticus in oysters, clams, fish, shrimp, and mussels was 63.4%, 52.9%, 51.0%, 48.3%, and 28.0%, respectively (Odeyemi, 2016). A high concentration of V. parahaemolyticus is expected because oysters are aquatic filter feeders; consequently, they accumulate high concentrations of the bacterial pathogen V. parahaemolyticus .…”

Rapid and selective recognition of Vibrio parahaemolyticus assisted by perfluorinated alkoxysilane modified molecularly imprinted polymer film

“…[3][4][5][6] The rst reported outbreak of seafood borne disease due to V. parahaemolyticus was in Japan in 1950 in which 20 people were reported dead while over 270 people were likewise hospitalized. 7 There also be outbreak in China, Spain, Chile, Peru and other coastal state. A survey about the incidence rate of V. parahaemolyticus from 1998-2013 in China, the positive rate of intestinal pathogenic bacteria of V. parahaemolyticus is up to 83%.…”