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Foodborne Infections and Intoxications
Anita C. WrightValerie J. Harwood
其他書名
Chapter 7. Vibrios
出版Elsevier Inc. Chapters, 2013-03-06
主題Medical / NutritionTechnology & Engineering / Food Science / GeneralScience / Life Sciences / Microbiology
ISBN01280735789780128073575
URLhttp://books.google.com.hk/books?id=ETl3DAAAQBAJ&hl=&source=gbs_api
EBookSAMPLE
註釋Vibrios inhabit coastal ecosystems throughout the world, and foodborne diseases associated with these species are generally attributed to seafood consumption. Major pathogens include V. cholerae, V. parahaemolyticus, and V. vulnificus. Cholera, a disease with epidemic potential, is caused by cholera toxin-producing V. cholerae and is characterized by massive diarrheal symptoms that contrast to the milder, watery diarrhea from V. parahaemolyticus infections. V. vulnificus is the leading cause of fatalities associated with seafood-borne infections in the USA, but life-threatening disease is limited to individuals with underlying conditions related to immune status and serum iron levels. Efforts to reduce Vibrio infections include pre-harvest monitoring and post-harvest processing (PHP) of oysters, but outbreaks of V. parahaemolyticus on the US Pacific coast and sporadic cases of V. vulnificus associated with Gulf coast oysters still persist. The potential public health threat for the US seafood industry is highlighted by the emergence of V. cholerae disease in Florida.