Vibrio parahaemolyticus - potencjalne zagrożenie dla zdrowia konsumentów

• Autorzy: Lopatek M. , Wieczorek K. , Osek J.

Warianty tytułu

EN

Vibrio parahaemolyticus: Potential threat to consumer health

• Języki publikacji: PL

Abstrakty

EN

V. parahaemolyticus is a Gram-negative, straight, sometimes curved, bacillus that belongs to the family of Vibrionaceae. These bacteria are widespread in the marine environment, which is their main reservoir. V. parahaemolyticus occurs in estuaries and warm seawaters along the coasts of many continents. It is the most frequent cause of food poisoning in Asian countries, but only sporadically causes this type of health problems in Europe. This microorganism is halophilic, and its presence in seawaters is closely connected with seasonality. Only about 1% of V. parahaemolyticus occurring in the natural environment is pathogenic for people. The strains belonging to pandemic serotypes O3:K6, O1:KUT, O1:K25, O4:K68 are considered as the most pathogenic bacteria. The major sources of pathogenic strains are fish and seafood. Infection usually results from eating contaminated food, especially raw or undercooked food of marine origin. Man can be an asymptomatic carrier, and bacteria excreted with stool cause secondary environmental contamination. Clinical symptoms connected with gastroenteritis usually include severe watery diarrhoea, nausea and abdominal cramps. In the acute form of the disease, hemorrhagic gastroenteritis occurs. Moreover, severe infections may lead to complications connected with septicemia, which sometimes lead to death. Extraintestinal V. parahaemolyticus infections are rare and usually occur as wound infections. Culture methods that are commonly used for the identification of V. parahaemolyticus are laborious and time-consuming, and their results are not always clear. Recently, several DNA-based methods of detecting pathogenic V. parahaemolyticus have been developed. They are highly sensitive and specific, as well as faster than traditional microbiological analyses.

Słowa kluczowe

PL

zywnosc pochodzenia morskiego; zanieczyszczenia mikrobiologiczne; zagrozenia zdrowia; zatrucia pokarmowe; bakterie; Vibrio parahaemolyticus; szczepy pandemiczne; identyfikacja; zrodla zakazenia; czynniki chorobotworcze; objawy chorobowe

• Wydawca: -
• Czasopismo: Medycyna Weterynaryjna
• Rocznik: 2011
• Tom: 67
• Numer: 12
• Opis fizyczny: s.808-813,bibliogr.

Twórcy

autor

Lopatek M.

• Zakład Higieny Żywności Pochodzenia Zwierzęcego Państwowego Instytutu Weterynaryjnego - Państwowego Instytutu Badawczego, Al.Partyzantów 57, 24-100 Puławy

autor

Wieczorek K.

autor

Osek J.

Bibliografia

• 1.Acha P. N., Szyfres B.: Zoonoses and communicable diseases common to man and animals. PAHO. Washington 2003.
• 2.Anon.: Institute of Environmental Science and Research Limited. Risk profile: Vibrio parahaemolyticus in seafood. Christchurch, New Zealand 2003.
• 3.Anon.: ISO/TS 21872-1:2007 + Cor 1:2008 Microbiology of food and animal feeding stuffs. Horizontal method for the detection of potentially enteropathogenic Vibrio spp. Part 1: Detection of Vibrio parahaemolyticus and Vibrio cholerae.
• 4.Anon.: U.S. Food and Drug Administration. Bacteriological Analytical Manual. Chapter 9: Vibrio. 2004.
• 5.Baker-Austin C., Stockley L., Rangdale R., Martinez-Urtaza J.: Environmental occurrence and clinical impact of Vibrio vulnificus and Vibrio parahaemolyticus: a European perspective. Environ. Microbiol. Rep. 2010, 2, 7-18.
• 6.Bej A. K., Patterson D. P., Brasher C. W., Vickery M. C. L., Jones D. D., Kaysner Ch. A.: Detection of total and hemolysin-producing Vibrio parahaemolyticus in shellfish using multiplex PCR amplification of tl, tdh and trh. J. Microbiol. Methods 1999, 36, 215-225.
• 7.Chowdhury N. R., Chakraborty S., Ramamurthy T., Nischibuchi M., Yamasaki S., Takeda Y., Nair G. B.: Molecular evidence of clonal Vibrio parahaemolyticus pandemic strains. Emerg. Infect. Dis. 2000, 6, 631-636.