3/13/2016 Learning Objectives Food 1.Use basic biochemical characteristics to identify Vibrio 2.Understand what conditions in foods favor Vibrio growth Chapter 17 AN INTRODUCTION 3.Recognize,from symptoms and time of onset,a case of foodborne illness caused bybro Vibrio species 4.Choose appropriate interventions(heat, preservatives,and formulations)to prevent the growth of Vibrio 5.Identify sources of the organism 6.Understand the role of Vibrio toxins and virulence factors in causing foodborne illness Outbreak Vibrios multiply rapidly Seafood Aficionados:"The only Low levels of V parahaemolyticus can way to eat certain seafood is raw" rapidly increase to an infectious level if 2006 and contaminated shellfish shellfish are not refrigerated rapidly after harvest ‘ia-8 e Proper storage temperatures must also Consumed contaminated be maintained during transport, shellfish processing,and storage Self-limiting illness with diarrhea,vomiting,and chills for 1-3 days 义3/13/2016 1 Chapter 17 Vibrio species Learning Objectives 1. Use basic biochemical characteristics to identify Vibrio 2. Understand what conditions in foods favor Vibrio growth 3. Recognize, from symptoms and time of onset, a case of foodborne illness caused by Vibrio 4. Choose appropriate interventions (heat, preservatives, and formulations) to prevent the growth of Vibrio 5. Identify sources of the organism 6. Understand the role of Vibrio toxins and virulence factors in causing foodborne illness Outbreak Seafood Aficionados: “The only way to eat certain seafood is raw” 2006 and contaminated shellfish • 177 persons became ill with Vibrio parahaemolyticus • Consumed contaminated sh llfi h h ellfi s h • Self-limiting illness with diarrhea, vomiting, and chills for 1-3 days • Vibrios multiply rapidly • Low levels of V. parahaemolyticus can rapidly increase to an infectious level if shellfish are not refrigerated rapidly after harvest • Proper storage temperatures must also be maintained during transport, processing, d an storage