Public health aspects of Vibrio spp. related to the consumption of seafood in the EU
Visualitza/Obre
Autor/a
EFSA Panel on Biological Hazards (BIOHAZ)
Koutsoumanis, Konstantinos
Allende, Ana
Alvarez-Ordóñez, Avelino
Bolton, Declan
Chemaly, Marianne
De Cesare, Alessandra
Herman, Lieve
Hilbert, Friederike
Lindqvist, Roland
Nauta, Maarten
Nonno, Romolo
Peixe, Luisa
Ru, Giuseppe
Simmons, Marion
Skandamis, Panagiotis
Baker-Austin, Craig
Hervio-Heath, Dominique
Martinez-Urtaza, Jaime
Sanjuán Caro, Eva
Strauch, Eckhard
Thébault, Anne
Guerra, Beatriz
Messens, Winy
Cezara Simon, Ancuta
Barcia-Cruz, Rubén
Suffredini, Elisabetta
Data de publicació
2024-07-23ISSN
1831-4732
Resum
Vibrio parahaemolyticus, Vibrio vulnificus and non-O1/non-O139 Vibrio cholerae are the Vibrio spp. of highest relevance for public health in the EU through seafood consumption. Infection with V. parahaemolyticus is associated with the haemolysins thermostable direct haemolysin (TDH) and TDH-related haemolysin (TRH) and mainly leads to acute gastroenteritis. V. vulnificus infections can lead to sepsis and death in susceptible individuals. V. cholerae non-O1/non-O139 can cause mild gastroenteritis or lead to severe infections, including sepsis, in susceptible individuals. The pooled prevalence estimate in seafood is 19.6% (95% CI 13.7–27.4), 6.1% (95% CI 3.0–11.8) and 4.1% (95% CI 2.4–6.9) for V. parahaemolyticus, V. vulnificus and non-choleragenic V. cholerae, respectively. Approximately one out of five V. parahaemolyticus-positive samples contain pathogenic strains. A large spectrum of antimicrobial resistances, some of which are intrinsic, has been found in vibrios isolated from seafood or food-borne infections in Europe. Genes conferring resistance to medically important antimicrobials and associated with mobile genetic elements are increasingly detected in vibrios. Temperature and salinity are the most relevant drivers for Vibrio abundance in the aquatic environment. It is anticipated that the occurrence and levels of the relevant Vibrio spp. in seafood will increase in response to coastal warming and extreme weather events, especially in low-salinity/brackish waters. While some measures, like high-pressure processing, irradiation or depuration reduce the levels of Vibrio spp. in seafood, maintaining the cold chain is important to prevent their growth. Available risk assessments addressed V. parahaemolyticus in various types of seafood and V. vulnificus in raw oysters and octopus. A quantitative microbiological risk assessment relevant in an EU context would be V. parahaemolyticus in bivalve molluscs (oysters), evaluating the effect of mitigations, especially in a climate change scenario. Knowledge gaps related to Vibrio spp. in seafood and aquatic environments are identified and future research needs are prioritised.
Tipus de document
Article
Versió del document
Versió publicada
Llengua
English
Matèries (CDU)
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Pàgines
92
Publicat per
Wiley Open Access
Publicat a
EFSA Journal
Citació
Koutsoumanis, Konstantinos, Ana Allende, Avelino Alvarez-Ordóñez, Declan Bolton, Sara Bover‐Cid, Marianne Chemaly, and Alessandre De Cesare et al. 2024. " Public health aspects of Vibrio spp. related to the consumption of seafood in the EU". EFSA Journal 22 (7). doi:10.2903/j.efsa.2024.8896.
Programa
Funcionalitat i Seguretat Alimentària
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