Vibrio parahaemolyticus-associated gastroenteritis in Italy: persistent occurrence of O3:K6 pandemic clone and emergence of O1:KUT serotype

Ottaviani, Donatella; Leoni, Francesca; Rocchegiani, Elena; Canonico, Cristina; Potenziani, Stefano; Santarelli, Sabrina; Masini, Laura; Scuota, Stefania; Carraturo, Antonio

doi:10.1016/j.diagmicrobio.2009.11.015

Cited by 28 publications

(31 citation statements)

References 15 publications

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“…The first large V. parahaemolyticus outbreak with 64 cases occurred in 1999 in Spain and it was associated with the consumption of raw oysters (Lozano-Lcón et al 2003). A serious outbreak affecting 44 people associated with consumption of shrimps occurred in France in 1997 (Robert-Pillot et al 2004), Another serious outbreak with 100 patients caused by imported mussels was also recorded in France (Hervio-Heath et al 2005 (Ottaviani et al 2010). Both patients consumed local mussels purchased from different hawkers and cooked before consumption.…”

Section: Vibrio Parahaemolytìcus and Seafood Outbreaksmentioning

confidence: 99%

Vibrio parahaemolyticus in seafood - associated outbreaks

Σολωμάκος

Pexara

Govaris

2017

J Hellenic Vet Med Soc

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Among the 30 species of the genus Vibrio, only 13 of them are pathogenic to humans. All pathogenic vibrios have been reported to cause foodborne diseases, although Κ parahaemolyticus is considered the most important pathogenic Vibrio. V parahaemolyticus is a halophilic bacterium that occurs naturally in aquatic environments worldwide. The pathogen caused sporadic diarrhoea mainly associated with the consumption of raw or undercooked seafood up to recent years. Since 1996, the incidence of V. parahaemolyticus infections has increased dramatically. V. parahaemolyticus is the leading cause of seafood associated bacterial gastroenteritis in the United States and of the half foodborne outbreaks in some Asian countries. This increase in incidence has been related to the emergence of the 03:K6 serovar. The pathogenic V. parahaemolyticus strains can produce a thermostable direct hemolysin or a thermostable direct hemolysin-related hemolysin, which arc encoded by the tdh and trh genes, respectively. Vibrio parahaemolyticus has not been included in the microbiological criteria of E.U. Food legislation, probably because the risk by this pathogen was considered rather low in liurope. However, climate changes favour the growth of the pathogen in seawater. Recent studies in Spain and France have shown that V. parahaemolyticus infections from seafood consumption have been increased. The emergence of the pathogen in liurope is of public health concern and emphasizes the importance of microbiological surveillance and control programs for V, parahaemolyticus.

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Section: Vibrio Parahaemolytìcus and Seafood Outbreaksmentioning

confidence: 99%

Vibrio parahaemolyticus in seafood - associated outbreaks

Σολωμάκος

Pexara

Govaris

2017

J Hellenic Vet Med Soc

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“…Few colonies of the first micro-organism grew on thiosulphate citrate bile salt sucrose agar, while a large number of colonies of the second organism grew on 5 % sheep blood agar supplemented with ampicillin (30 mg ml 21 ) (ASBA 30). These strains were presumptively identified as V. parahaemolyticus and A. veronii, respectively, by using the API ID 32 GN commercial system (bioMérieux) and standardized biochemical protocols (Abbott et al, 2003;Ottaviani et al, 2010Ottaviani et al, , 2011. The species identification was confirmed by a PCR approach (Ottaviani et al, 2010(Ottaviani et al, , 2011Sen, 2005).…”

Section: Case Reportmentioning

confidence: 99%

“…These strains were presumptively identified as V. parahaemolyticus and A. veronii, respectively, by using the API ID 32 GN commercial system (bioMérieux) and standardized biochemical protocols (Abbott et al, 2003;Ottaviani et al, 2010Ottaviani et al, , 2011. The species identification was confirmed by a PCR approach (Ottaviani et al, 2010(Ottaviani et al, , 2011Sen, 2005). The biovar sobria of the A. veronii strain was identified on the basis of acid production from salicin, aesculin hydrolysis, arginine dihydrolase and ornithine decarboxylase tests (Ottaviani et al, 2011).…”

Section: Case Reportmentioning

confidence: 99%

“…LPS (O) and capsular (K) antigens of V. parahaemolyticus were determined by the slide agglutination test using specific commercial antisera (Denka Seiken), following the manufacturer's instructions. Molecular tests using PCR were performed to detect tdh and trh genes of the V. parahaemolyticus isolate and aerA, ast, alt and act genes of the A. veronii biovar sobria isolate (Ottaviani et al, 2010(Ottaviani et al, , 2011. For both isolates, as markers of virulence, tests for the cytotoxicity against Caco-2 cells, adhesiveness on HEp-2 cells and the invasivity on HT29 cells were performed (Couto et al, 2007;Ottaviani et al, 2011).…”

Section: Case Reportmentioning

confidence: 99%

“…For V. parahaemolyticus, seafood, in particular shellfish, represents a common source of human infection (Ottaviani et al, 2008(Ottaviani et al, , 2010, while for aeromonads, the more common source is drinking water or vegetables contaminated by irrigation processes (Khajanchi et al, 2010;Janda & Abbott, 2010). In V. parahaemolyticus the pathogenicity is closely linked to the action of thermostable direct haemolysin (TDH) and/or TDH-related haemolysin (Okuda et al, 1997).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

A severe case of Aeromonas veronii biovar sobria travellers’ diarrhoea characterized by Vibrio parahaemolyticus co-isolation

Ottaviani

Leoni

Rocchegiani

et al. 2013

Journal of Medical Microbiology

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We report a severe case of travellers' diarrhoea in a patient returning from Ecuador to Italy with the concomitant presence of Aeromonas veronii biovar sobria and Vibrio parahaemolyticus in their faeces. Based on diagnostic results, epidemiological information and the clinical outcome, we conclude that the real aetiological agent was A. veronii biovar sobria, while V. parahaemolyticus was only transient in the intestine of the patient.

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Isolation of Pandemic Vibrio parahaemolyticus from UK Water and Shellfish Produce

et al. 2013

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Vibrio parahaemolyticus is a Gram-negative, halophilic bacterium found commonly in temperate and warm estuarine waters worldwide. V. parahaemolyticus is considered an emerging bacterial pathogen in Europe and has been responsible for several recent seafood-associated outbreaks. During ad hoc testing of raw shellfish produce in May 2012, pandemic group (O3:K6) V. parahaemolyticus was isolated from Pacific oysters (Crassostrea gigas), harvested in Southern England. Follow-on testing of water and shellfish, encompassing a small number geographically diverse sites, also retrieved pandemic group isolates. These strains are amongst the most northerly pandemic strains described to date and represent the first instance of pandemic V. parahaemolyticus isolated in the UK, highlighting the expanding geographical distribution of these foodborne pathogens in the environment.

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Vibrio parahaemolyticus-associated gastroenteritis in Italy: persistent occurrence of O3:K6 pandemic clone and emergence of O1:KUT serotype

Cited by 28 publications

References 15 publications

Vibrio parahaemolyticus in seafood - associated outbreaks

Vibrio parahaemolyticus in seafood - associated outbreaks

A severe case of Aeromonas veronii biovar sobria travellers’ diarrhoea characterized by Vibrio parahaemolyticus co-isolation

Isolation of Pandemic Vibrio parahaemolyticus from UK Water and Shellfish Produce

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