664 Modern Food Microbiology
Also, a hemolysin is produced with a molecular weight of about 36 kDa.
138 It also produces a zinc
metalloprotease of the thermolysin family that induces a hemorrhagic reaction in skin by digesting
type IV collagen, a key structure of the basement membrane.
85 The structural genes of V. vulnificus
and the El Tor strain of V. cholerae 01 share areas of similarity, suggesting a common origin.
140 V.
vulnificus induces fluid accumulation in the RITARD ligated rabbit loop (see Chapter 12), suggesting
the presence of an enterotoxin.
119 V. vulnificus strains from the same oysters have been shown to
display wide genomic diversity, suggesting that infections may be caused by mixed populations of
cells or that only a few of the different strains are virulent.
20 V. vulnificus bacteriophages are discussed
in Chapter 20 relative to their association with host cells and their possible use as indicators.
Infections are rather common in many countries, most occur between May and October, and most
patients are men over 40 years of age. V. vulnificus is a significant pathogen in individuals with higher
than normal levels of iron (e.g., in hepatitis and chronic cirrhosis) even though its virulence is not
explained entirely by its capacity to sequester iron. For the period 1981–1992, 125 V. vulnificus cases
were reported to the Florida Department of Health, and 25 persons (35%) died.
33 Raw oysters are the
leading food source for this bacterium, and it is believed to be responsible for ∼95% of all seafoodassociated deaths in the United States. In 1996, V. vulnificus was the cause of 16 cases and 3 deaths
in Los Angeles associated with the consumption of raw oysters.
27 The oysters were traced back to
Galveston Bay, Texas, and Eloi Bay, Louisiana. The addition of hot sauce to raw oysters has been
shown to be ineffective in killing V. vulnificus
123 but diacetyl at a concentration of 0.05% decreased
the numbers of V. vulnificus cells in oysters.
124
Vibrio alginolyticus and V. hollisae
V. alginolyticus is a normal inhabitant of seawater and it has been found to cause soft-tissue and ear
infections in humans. Human pathogenicity was first confirmed in 1973 but first suspected in 1969.
132
Wound infections occur on body extremities, with most patients being men with a history of exposure
to seawater.
In coastal waters of the state of Washington, higher numbers of this organism were found in invertebrates and sediment samples than in open water, where the numbers were quite low.
5 Numbers found
in oysters correlated with the temperature of overlying waters, with the highest numbers associated
with warmer waters. In improperly stored oysters in Brazil, seven species of Vibrio were isolated at
the rates shown
82 : V. alginolyticus (81%), V. parahaemolyticus (77%), V. cholerae non-01 (31%), V.
fluvialis (27%), V. furnissii (19%), and V. mimicus and V. vulnificus (12% each).
First described in 1982, V. hollisae causes foodborne gastroenteritis, and for the period 1967–1990,
15 cases were recorded.
106 In contrast, only one case of human illness traced to shellfish consumption was reported for V. alginolyticus over the same period. V. hollisae produces an enterotoxin with a
molecular weight of ∼33 kDa, and it is hemolytic on human and rabbit red blood cells.
74 Unlike V. parahaemolyticus, an isolate of V. hollisae from coastal fish produced a TDH-related hemolysin.
92 Using
HeLa, Henle 407, and HCT-8 cell monolayers, V. hollisae has been shown to invade via microfilaments
and microtubules.
84 The latter suggests that this organism may possess multiple modes of infection.
YERSINIOSIS (Yersinia enterocolitica
ersinia enterocolitica)
In the genus Yersinia, which belongs to the family Enterobacteriaceae, 11 species and 5 biovars
are recognized, including Y. pestis, the cause of plague. The species of primary interest in foods is
Also, a hemolysin is produced with a molecular weight of about 36 kDa.
138 It also produces a zinc
metalloprotease of the thermolysin family that induces a hemorrhagic reaction in skin by digesting
type IV collagen, a key structure of the basement membrane.
85 The structural genes of V. vulnificus
and the El Tor strain of V. cholerae 01 share areas of similarity, suggesting a common origin.
140 V.
vulnificus induces fluid accumulation in the RITARD ligated rabbit loop (see Chapter 12), suggesting
the presence of an enterotoxin.
119 V. vulnificus strains from the same oysters have been shown to
display wide genomic diversity, suggesting that infections may be caused by mixed populations of
cells or that only a few of the different strains are virulent.
20 V. vulnificus bacteriophages are discussed
in Chapter 20 relative to their association with host cells and their possible use as indicators.
Infections are rather common in many countries, most occur between May and October, and most
patients are men over 40 years of age. V. vulnificus is a significant pathogen in individuals with higher
than normal levels of iron (e.g., in hepatitis and chronic cirrhosis) even though its virulence is not
explained entirely by its capacity to sequester iron. For the period 1981–1992, 125 V. vulnificus cases
were reported to the Florida Department of Health, and 25 persons (35%) died.
33 Raw oysters are the
leading food source for this bacterium, and it is believed to be responsible for ∼95% of all seafoodassociated deaths in the United States. In 1996, V. vulnificus was the cause of 16 cases and 3 deaths
in Los Angeles associated with the consumption of raw oysters.
27 The oysters were traced back to
Galveston Bay, Texas, and Eloi Bay, Louisiana. The addition of hot sauce to raw oysters has been
shown to be ineffective in killing V. vulnificus
123 but diacetyl at a concentration of 0.05% decreased
the numbers of V. vulnificus cells in oysters.
124
Vibrio alginolyticus and V. hollisae
V. alginolyticus is a normal inhabitant of seawater and it has been found to cause soft-tissue and ear
infections in humans. Human pathogenicity was first confirmed in 1973 but first suspected in 1969.
132
Wound infections occur on body extremities, with most patients being men with a history of exposure
to seawater.
In coastal waters of the state of Washington, higher numbers of this organism were found in invertebrates and sediment samples than in open water, where the numbers were quite low.
5 Numbers found
in oysters correlated with the temperature of overlying waters, with the highest numbers associated
with warmer waters. In improperly stored oysters in Brazil, seven species of Vibrio were isolated at
the rates shown
82 : V. alginolyticus (81%), V. parahaemolyticus (77%), V. cholerae non-01 (31%), V.
fluvialis (27%), V. furnissii (19%), and V. mimicus and V. vulnificus (12% each).
First described in 1982, V. hollisae causes foodborne gastroenteritis, and for the period 1967–1990,
15 cases were recorded.
106 In contrast, only one case of human illness traced to shellfish consumption was reported for V. alginolyticus over the same period. V. hollisae produces an enterotoxin with a
molecular weight of ∼33 kDa, and it is hemolytic on human and rabbit red blood cells.
74 Unlike V. parahaemolyticus, an isolate of V. hollisae from coastal fish produced a TDH-related hemolysin.
92 Using
HeLa, Henle 407, and HCT-8 cell monolayers, V. hollisae has been shown to invade via microfilaments
and microtubules.
84 The latter suggests that this organism may possess multiple modes of infection.
YERSINIOSIS (Yersinia enterocolitica
ersinia enterocolitica)
In the genus Yersinia, which belongs to the family Enterobacteriaceae, 11 species and 5 biovars
are recognized, including Y. pestis, the cause of plague. The species of primary interest in foods is