Research Publications (Food Safety)

The aim of the present study was to evaluate Vibrio parahaemolyticus occurrences in bivalve molluscs harvested from Sardinian coastal environments between 2013–2015.The prevalence of pathogenic V. parahaemolyticus isolates is based on the detection of the two major virulence genes thermostable direct haemolysin (tdh) and thermolabile hemolysin (trh) To assess changes between 2011–2018 in the prevalence of V.

Vibrio parahaemolyticus illnesses, often associated with the consumption of raw or undercooked oysters, are most common in summer months when higher temperatures increase V. parahaemolyticus levels in the environment. In Washington, post-harvest controls focus on the time from harvest to temperature-controlled storage to minimize V.

The increasing demand for slipper oyster ( Crassostrea iredalei ) has propelled farmers to expand oyster cultivation areas in the Philippines, chiefly for local consumption and feasibly for export overseas. Being filter feeders, oysters can accumulate pathogens from their surrounding waters, which can cause foodborne diseases once consumed. Monitoring oyster farming areas for microbiological quality and levels of heavy metals is therefore crucial.

Vibrio cholerae  can cause pandemic cholera in humans. The bacterium resides in aquatic environments worldwide. Continuous testing of V.

Desiccation is a routine farming practice utilized in off-bottom oyster aquaculture to reduce biofouling organisms and improve shell quality. This practice can increase Vibrio parahaemolyticus and V. vulnificus levels, leading to increased risk of illness for raw oyster consumers.

Vibrio parahaemolyticus is an important food-borne pathogen in aquatic products, which can survive long-term in an oligotrophic environment and maintain pathogenicity. In this study, the growth curves of 38 strains of V.parahaemolyticus (pathogenic and environmental strains) under different oligotrophic conditions (tryptone soy broth (TSB), TSB diluted 2, 4, and 6 times medium) were simulated and their growth heterogeneity was compared.

In the present study, we aimed to investigate the presence, seasonal distribution and biomolecular characterization of Vibrio parahaemolyticus and Vibrio vulnificus in samples of bivalve molluscs ( Mytilus galloprovincialis, Crassostrea gigas, Ruditapes decussatus, Venus verrucosa and Solen vagina ) and gastropod molluscs (Murex brandaris) harvested and marketed in Sardinia (Italy) between 2017 and 2018. A total of 444 samples were submitted to qualitative determination of Vibrio spp., V.

The growth and hemolysin production of two V.   alginolyticus  strains (HY9901 and ATCC17749T) at 30 °C in briny tilapia, shrimp, scallop, oyster, pork, chicken, freshwater fish and egg fried rice were investigated. Bacterial counts were enumerated by plate counting. Hemolysin production was evaluated by blood agar and hemolytic titer tests. The two V.

In this study, to investigate the pathogenic characteristics of the isolates, the pathogenic gene ( tdh gene) was identified, and adherence and cytotoxicity assays were performed. Furthermore, genome sequences of the seafood isolates were analyzed using the Illumina Hi-seq 2500 platform. The isolated strains were then mapped by comparing the genomes to the reference genome, and variations in the nucleotide sequences and amino acids were identified with the CLC Genomics Workbench program.

Refugee camps provide basic necessities such as food, water, shelter, and medical treatment for displaced persons. Unsanitary conditions in refugee camps due to overcrowding, poor sanitation systems, lack of clean water, minimal ways to cook and store food can lead to an increased risk of foodborne illness. This article reviews the limited literature on the epidemiology of foodborne illness in refugee camps, effective risk mitigation strategies and opportunities for future research.

During routine handling, cultured oysters are removed from the water and exposed to elevated temperatures, causing growth of Vibrio vulnificus and V. parahaemolyticus within. Farmers can resubmerse oysters in the water, allowing elevated Vibrio spp. levels to return to ambient levels within the oysters. Previous resubmersion research is limited to one aquaculture gear type during studies performed from June-September.

In Japan, strategies for ensuring food safety have been developed without reliable scientific evidence on the relation between foodborne infections and foods. The aim of this research was to provide information on the proportions of foodborne diseases caused by seven major causative pathogens ( Campylobacte r spp., Salmonella spp., EHEC, V. parahaemolyticus , Clostridium perfringens , Staphylococcus aureus , and Norovirus) attributable to foods using analysis of outbreak surveillance data.

Vibrio parahaemolyticus and V. vulnificus are naturally occuring human pathogenic bacteria commonly found in estuarine environments where oysters are cultured. The use of triploid oysters has increased, due to their rapid growth rate and that they maintain a high quality throughout the year. Previous work suggested levels of Vibrio spp. may be lower in triploid oysters, as compared to diploids. Therfore, this study aimed to determine if there is a difference in the abundances of V.

The Florida Complaint and Outbreak Reporting System (FL-CORS) database is used by the Florida Department of Health’s Food and Waterborne Disease Program (FWDP) as one of the tools to detect foodborne disease outbreaks. We present a descriptive and spatial network analysis of the FL-CORS data collected during 2015-2018.

Vibrio parahaemolyticus is a widespread bacterium in the marine environment and is one of the leading causes of food-derived bacterial poisoning in humans worldwide. The main objective of this study was to determine the prevalence, virulence factors and antibiotic and heavy metal resistance profiles of V. parahaemolyticus in Pacific mackerel from different markets in Zhejiang, People’s Republic of China. A total of 112 (31.11%) V.

The microbiological quality of ready-to-eat (RTE) foods from school cafeterias in Chongqing, China, was evaluated in comparison to a guideline published by a provincial health commission.

Vibrioparahaemolyticus is a leading seafood-borne pathogen that causes gastroenteritis, septicemia, and serious wound infections due to the actions of virulence-associated proteins. We compared the extracellular proteins of nonvirulent JHY20 and virulent ATCC 33847 V. parahaemolyticus reference strains.

Vibrio parahaemolyticus is a prevalent seafoodborne enteropathogen that has become a global concern since the spread of its pandemic strain in 1996. This study investigates the responses of this pathogen to the oxidative disinfectants hydrogen peroxide, chlorine dioxide, and peracetic acid. Expression of the regulator genes oxyR and rpoS, determined by reverse transcription PCR, in V.

Journal of Food Protection, Volume 82, Issue 1, Page 168-178, January 2019.

Journal of Food Protection, Volume 82, Issue 1, Page 22-29, January 2019.

Journal of Food Protection, Volume 81, Issue 7, Page 1117-1125, July 2018.

Journal of Food Protection, Volume 80, Issue 12, Page 2060-2067, December 2017.

Journal of Food Protection, Volume 80, Issue 11, Page 1933-1940, November 2017.

Journal of Food Protection, Volume 80, Issue 11, Page 1882-1889, November 2017.