Projections of the future occurrence, distribution, and seasonality of three <i>Vibrio</i> species in the Chesapeake Bay under a high‐emission climate change scenario

Muhling, Barbara A.; Jacobs, John M.; Stock, Charles A.; Gaitán, Carlos F.; Saba, Vincent S.

doi:10.1002/2017gh000089

Cited by 27 publications

(19 citation statements)

References 91 publications

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“…is associated with a distinct, speciesspecific salinity range [30]. While V. parahaemolyticus (5-30 psu [practical salinity units]) [31], V. vulnificus (8-16 psu) [32] and V. cholerae (0-20 psu) [30] most commonly thrive at relatively low salinity, V. harveyi preferentially grows at relatively higher salinities of 30 to 40 psu [33]. The Mediterranean Sea has a salinity of 38 psu, which is the highest of all European seas and represents optimal growth conditions for V. harveyi.…”

Section: Discussionmentioning

confidence: 99%

Wound infection with Vibrio harveyi following a traumatic leg amputation after a motorboat propeller injury in Mallorca, Spain: a case report and review of literature

et al. 2020

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Background: Vibrio spp. are aquatic bacteria that are ubiquitous in warm estuarine and marine environments, of which 12 species are currently known to cause infections in humans. So far, only five human infections with V. harveyi have been reported. Case presentation: A 26-year old patient was transferred to our center by inter-hospital air transfer from Mallorca, Spain. Seven days before, he had suffered a complete amputation injury of his left lower leg combined with an open, multi-fragment, distal femur fracture after he had been struck by the propeller of a passing motorboat while snorkeling in the Mediterranean Sea. On admission he was febrile; laboratory studies showed markedly elevated inflammatory parameters and antibiotic treatment with ampicillin/sulbactam was initiated. Physical examination showed a tender and erythematous amputation stump, so surgical revision was performed and confirmed a putrid infection with necrosis of the subcutaneous tissue and the muscles. Tissue cultures subsequently grew V. harveyi with a minimal inhibitory concentration (MIC) of 16 mg/L for ampicillin, and antibiotic treatment was switched to ceftriaxone and ciprofloxacin. Throughout the following days, the patient repeatedly had to undergo surgical debridement but eventually the infection could be controlled, and he was discharged. Conclusions: We report the first human infection with V. harveyi acquired in Spain and the second infection acquired in the Mediterranean Sea. This case suggests that physicians and microbiologists should be aware of the possibility of wound infections caused by Vibrio spp. acquired in the ocean environment, especially during hot summer months. Since Vibrio spp. preferentially grow at water temperatures above 18°C, global warming is responsible for an abundance of these bacteria in coastal waters. This will likely lead to a worldwide increase in reports of Vibrio-associated diseases in the future.

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Section: Discussionmentioning

confidence: 99%

Wound infection with Vibrio harveyi following a traumatic leg amputation after a motorboat propeller injury in Mallorca, Spain: a case report and review of literature

et al. 2020

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“…Increasing global temperatures may accelerate the pathogen proliferation in food, which could subsequently increase the incidence of food poisoning (Muhling, Jacobs, Stock, Gaitan, & Saba, 2017; Ortiz‐Jiménez, 2018). Therefore, the projection of the future effects of climate change on microbial food safety is necessary for informing risk management practices.…”

Section: Effects Of Pressures Of Climate Change On the Risk Of V Parmentioning

confidence: 99%

“…Significant analysis and discussion on this subject are presented in a study by Muhling et al. (2017) that projected the future occurrence, distribution, and seasonality of V. parahaemolyticus in oysters in the Chesapeake Bay, by using a statistical downscaling and spatial disaggregation modeling framework. In their model, they used four general circulation models to represent the spanning range of future warming and precipitation, namely, the GFDL‐CM3 and GFDL‐ESM2G models developed by the Geophysical Fluid Dynamics Laboratory (Donner et al., 2011), the MRI‐CGCM‐3 model developed by the Meteorological Research Institute (Yukimoto et al., 2012), and the IPSL‐CM5A‐LR model developed by the Institut Pierre Simon Laplace (Dufresne et al., 2013).…”

Section: Effects Of Pressures Of Climate Change On the Risk Of V Parmentioning

confidence: 99%

“…In addition, the study by Muhling et al. (2017), which projected the future distribution of V. parahaemolyticus in oysters, or the study by Ortiz‐Jiménez (2018), which predicted the future risk caused by this pathogen in oysters, only considered the factor of temperature changes. However, the presence, growth, and distribution of V. parahaemolyticus in oysters are affected by other climatic conditions, such as pH, dissolved oxygen, and salinity (Hartwick et al., 2019; López‐Hernández, Pardío‐Sedas, Lizárraga‐Partida, Williams, Martínez‐Herrera, Flores‐Primo, Uscanga‐Serrano, & Rendón‐Castro, 2015; Parveen et al., 2008).…”

Section: Effects Of Pressures Of Climate Change On the Risk Of V Parmentioning

confidence: 99%

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

Ndraha

Wong

Hsiao

2020

Comp Rev Food Sci Food Safe

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Vibrio parahaemolyticus is a Gram-negative bacterium that is naturally present in the marine environment. Oysters, which are water filter feeders, may accumulate this pathogen in their soft tissues, thus increasing the risk of V. parahaemolyticus infection among people who consume oysters. In this review, factors affecting V. parahaemolyticus accumulation in oysters, the route of the pathogen from primary production to consumption, and the potential effects of climate change were discussed.In addition, intervention strategies for reducing accumulation of V. parahaemolyticus in oysters were presented. A literature review revealed the following information relevant to the present study: (a) managing the safety of oysters (for human consumption) from primary production to consumption remains a challenge, (b) there are multiple factors that influence the concentration of V. parahaemolyticus in oysters from primary production to consumption, (c) climate change could possibly affect the safety of oysters, both directly and indirectly, placing public health at risk, (d) many intervention strategies have been developed to control and/or reduce the concentration of V. parahaemolyticus in oysters to acceptable levels, but most of them are mainly focused on the downstream steps of the oyster supply chain, and (c) although available regulation and/or guidelines governing the safety of oyster consumption are mostly available in developed countries, limited food safety information is available in developing countries. The information provided in this review may serve as an early warning for managing the future effects of climate change on the safety of oyster consumption. K E Y W O R D Sclimate change, food poisoning, oyster, risk, Vibrio parahaemolyticus Compr Rev Food Sci Food Saf.

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“…The Chesapeake Bay has also been significantly and unequivocally warming for the past 30 years, with many portions of the Bay experiencing increases in water temperature at a rate of 0.5 to 0.8°C per decade (9). This rapid warming is likely to continue putting the region at an ever-heightened risk for vibriosis caused by oyster consumption and direct water contact (10). There is therefore a pressing need to mitigate the health and economic risks that V.…”

Section: Introductionmentioning

confidence: 99%

Vibrio parahaemolyticus in the Chesapeake Bay: OperationalIn SituPrediction and Forecast Models Can Benefit from Inclusion of Lagged Water Quality Measurements

Davis

Jacobs

Zaitchik

et al. 2019

Appl Environ Microbiol

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Vibrio parahaemolyticus is a leading cause of seafood-borne gastroenteritis. Given its natural presence in brackish waters, there is a need to develop operational forecast models that can sufficiently predict the bacterium’s spatial and temporal variation. This work attempted to develop V. parahaemolyticus prediction models using frequently measured time-indexed and -lagged water quality measures. Models were built using a large data set (n = 1,043) of surface water samples from 2007 to 2010 previously analyzed for V. parahaemolyticus in the Chesapeake Bay. Water quality variables were classified as time indexed, 1-month lag, and 2-month lag. Tobit regression models were used to account for V. parahaemolyticus measures below the limit of quantification and to simultaneously estimate the presence and abundance of the bacterium. Models were evaluated using cross-validation and metrics that quantify prediction bias and uncertainty. Presence classification models containing only one type of water quality parameter (e.g., temperature) performed poorly, while models with additional water quality parameters (i.e., salinity, clarity, and dissolved oxygen) performed well. Lagged variable models performed similarly to time-indexed models, and lagged variables occasionally contained a predictive power that was independent of or superior to that of time-indexed variables. Abundance estimation models were less effective, primarily due to a restricted number of samples with abundances above the limit of quantification. These findings indicate that an operational in situ prediction model is attainable but will require a variety of water quality measurements and that lagged measurements will be particularly useful for forecasting. Future work will expand variable selection for prediction models and extend the spatial-temporal extent of predictions by using geostatistical interpolation techniques. IMPORTANCE Vibrio parahaemolyticus is one of the leading causes of seafood-borne illness in the United States and across the globe. Exposure often occurs from the consumption of raw shellfish. Despite public health concerns, there have been only sporadic efforts to develop environmental prediction and forecast models for the bacterium preharvest. This analysis used commonly sampled water quality measurements of temperature, salinity, dissolved oxygen, and clarity to develop models for V. parahaemolyticus in surface water. Predictors also included measurements taken months before water was tested for the bacterium. Results revealed that the use of multiple water quality measurements is necessary for satisfactory prediction performance, challenging current efforts to manage the risk of infection based upon water temperature alone. The results also highlight the potential advantage of including historical water quality measurements. This analysis shows promise and lays the groundwork for future operational prediction and forecast models.

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Projections of the future occurrence, distribution, and seasonality of three Vibrio species in the Chesapeake Bay under a high‐emission climate change scenario

Cited by 27 publications

References 91 publications

Wound infection with Vibrio harveyi following a traumatic leg amputation after a motorboat propeller injury in Mallorca, Spain: a case report and review of literature

Wound infection with Vibrio harveyi following a traumatic leg amputation after a motorboat propeller injury in Mallorca, Spain: a case report and review of literature

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

Vibrio parahaemolyticus in the Chesapeake Bay: OperationalIn SituPrediction and Forecast Models Can Benefit from Inclusion of Lagged Water Quality Measurements

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