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Microbial Food-borne Diseases Due to Climate Change
Published in Javid A. Parray, Suhaib A. Bandh, Nowsheen Shameem, Climate Change and Microbes, 2022
John Mohd War, Anees Un Nisa, Abdul Hamid Wani, Mohd Yaqub Bhat
Vibrio is a comma-shaped uniflagellate genus of gram-negative bacteria that is the major culturable fraction of marine picoplankton (Farmer Farmer et al., 2005). The Vibrio spp. linked with human illness include Vibrio vulnificus, Vibrio cholera, and Vibrio parahaemolyticus. Vibrio cholera survives in both fresh and marine water and is responsible for water-borne illness, that is, cholera (Reidl an Klose, 20002). Vibrio vulnificus and Vibrio parahaemolyticus grow only in sea water and are responsible for food-borne illness, that is, gastroenteritis (Su et al., 2007; Horseman and Surani, 2011). Worldwide, the prime cause of bacterial infections related to seafood is Vibrio parahaemolyticus (Abanto et al., 2020). In the US, Vibrio parahaemolyticus is the major cause of gastroenteritis and the infection reported in 2011 was 76% higher as compared with the 1996–1998 levels, causing an estimated 100 deaths and 80,000 illnesses every year (Food Net, 2012). The infections by Vibrio vulnificus is rare, but among food-borne pathogens, it has the highest death rate, with an annual estimate of 96 cases of food-borne diseases and 36 deaths in the US (Scallan et al., 2011). The disease is characterized by symptoms of diarrhea, vomiting, abdominal pain, fever, sudden chills, and shock in high-risk individuals. Individuals get infected by consuming raw and less-cooked sea foods (oyster).
Optical Biosensors in Foodborne Pathogen Detection
Published in George K. Knopf, Amarjeet S. Bassi, Smart Biosensor Technology, 2018
Vibrio species: Vibrio species belong to the family Vibrionaceae and are usually found in aquatic environments, including seawater, fish, sea plankton, coral reefs, and chitinous sea animals, and cause vibriosis after consumption of contaminated seafood. Therefore, Vibrio is an important cause of human foodborne illness associated with the consumption of seafood worldwide and contaminated food and drinking water in developing countries (Powell 1999). Among the Vibrio species, Vibrio cholerae, Vibrio parahaemolyticus, and Vibrio vulnificus cause mild and self-limiting gastroenteritis to life-threatening diarrhea, dehydration, and septicemia (Powell 1999; Oliver et al. 2013).
Recreational Environment and Swimming Areas
Published in Herman Koren, Best Practices for Environmental Health, 2017
For example, in coastal waters, Vibrio parahaemolyticus and Vibrio vulnificus can not only cause disease by humans eating raw oysters or other raw shellfish but also can cause disease if the individual has an open cut and comes in contact with the organisms in warm seawater. Whereas the first organism has typically a mild effect on the individual with a self-limiting gastrointestinal illness, the second organism can cause a severe gastrointestinal disease and, especially for immunocompromised individuals, lead to severe life-threatening illness with potential for septic shock and death. (See endnote 62.)
Environmental health effects attributed to toxic and infectious agents following hurricanes, cyclones, flash floods and major hydrometeorological events
Published in Journal of Toxicology and Environmental Health, Part B, 2019
Timothy B. Erickson, Julia Brooks, Eric J. Nilles, Phuong N. Pham, Patrick Vinck
Outbreaks caused by the contamination of community water systems have the potential to produce extensive diseases, particularly where the public health infrastructure is less resilient. (Karanis, Kourenti, and Smith 2007). Flooding may contaminate water sources with pathogenic Escherichia coli or Shigella which produce vomiting, diarrhea, gastrointestinal bleeding, dehydration, and febrile illness (Firger 2017). Vibrio vulnificus a bacterium found in salt and brackish water leads to rapidly progressive and life-threatening cellulitis and sepsis (Firger 2017).