Details

Autor(en) / Beteiligte

• McLaughlin, Joseph B
• DePaola, Angelo
• Bopp, Cheryl A
• Martinek, Karen A
• Napolilli, Nancy P
• Allison, Christine G
• Murray, Shelley L
• Thompson, Eric C
• Bird, Michele M
• Middaugh, John P

Titel

Outbreak of Vibrio parahaemolyticus Gastroenteritis Associated with Alaskan Oysters

Ist Teil von

• The New England journal of medicine, 2005-10, Vol.353 (14), p.1463-1470

Ort / Verlag

Boston, MA: Massachusetts Medical Society

Erscheinungsjahr

2005

Quelle

MEDLINE

Beschreibungen/Notizen

• An outbreak of gastroenteritis on a cruise ship led to the identification of 62 people with diarrhea due to V. parahaemolyticus after consumption of raw Alaskan oysters. The source of the oysters was 1000 km farther north than the source for any previous outbreak. Rising ocean temperatures seem to have contributed to this outbreak. On a cruise ship, 62 people had diarrhea due to V. parahaemolyticus after consumption of raw Alaskan oysters. Rising ocean temperatures seem to have contributed to this outbreak. Vibrio parahaemolyticus , a gram-negative, halophilic bacterium that inhabits warm estuarine waters worldwide, 1 is the most common cause of seafood-associated bacterial gastroenteritis in the United States. 2 The most common vehicle for this infection in the United States is the consumption of raw or improperly cooked oysters. 3 Before the summer of 2004, Alaskan waters were thought to be too cold to support levels of V. parahaemolyticus high enough to cause disease. Thermostable direct hemolysin (encoded by tdh ) is a virulence factor that occurs in more than 90 percent of clinical strains of V. parahaemolyticus but usually in less than 1 . . .