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Shellfish Food Poisoning and Prevention: Vibrio parahaemolyticus in the Pacific Northwest

Shellfish Food Poisoning and Prevention: Vibrio parahaemolyticus in the Pacific Northwest . Evan Sylvester, MPH student Walden University PUBH 6165-2 Instructor: Dr. Patrick Tschida Winter, 2012. Objectives. Increase the publics awareness of Vibrio parahaemolyticus

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Shellfish Food Poisoning and Prevention: Vibrio parahaemolyticus in the Pacific Northwest

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  1. Shellfish Food Poisoningand Prevention: Vibrio parahaemolyticusin the Pacific Northwest Evan Sylvester, MPH student Walden University PUBH 6165-2 Instructor: Dr. Patrick Tschida Winter, 2012

  2. Objectives • Increase the publics awareness of Vibrio parahaemolyticus • Improve awareness of shellfish food poisoning • Provide safe seafood processing for the public and specific stakeholders • Increase surveillance monitoring in: • Puget Sound shorelines • Seafood processing factories

  3. Learning Objectives • To educate the public about Vibrio parahaemolyticus • Etiology • Route of transmission • How to practice safe cooking of seafood • Increase awareness of shellfish food poisoning • Increase awareness for safe seafood processing for specific stakeholders • Provide current prevention strategies • Know the importance of surveillance monitoring

  4. Target Audience • General public • Washington State Department of Health • Local Native American tribes • Shellfish companies • Seafood restaurants • Recreational shellfish harvesters

  5. Etiology of Vibrio parahaemolyticus • Vibrio parahaemolyticus is similar to cholera • Found in brackish saltwater with fecal contamination • The concentration is highest during summer months Picture retrieved from, Nicholas, D., Mackinnon, L. Bishop, R., Altekruse, S., Beverly, R., Hammond, R., Thompson, S., Wilson, S., Laurence, S. (2000). Vibrio parahaemolyticus Infections in the United States, 1973-1998. Journal of Infectious Disease. 181(5) 1661-1666. doi: 10.1086/315459

  6. Mode of Transmission • Acquisition is through ingestion of contaminated seafood or water • Swimming in contaminated water with open wounds • Symptoms: diarrhea, nausea, vomiting, fevers, and chills • Drugs of choice for prolong cases or immunosuppressed: • Tetracycline • Ciprofloxacin

  7. Route of Infection Bacterium Seafood Eating

  8. Statistics • 1 in 6 Americans (48 million) suffer from food borne illnesses • 128,000 are hospitalized and 3,000 die annually • Estimated 4,500 cases annually • 825 cases of vibriosis in 2009 in the US • 217 in the pacific, 48 cases in Washington. • 386 (47%) were caused by V. parahaemolyticus • 81 hospitalizations and 2 deaths • half of the cases by seafood • Most isolated Vibrio species in stool • 78% of cases occur during summer

  9. Puget Sound Statistics • 95% sampling stations rated GOOD • Worst stations • Drayton Harbor • Filucy Bay • Dungeness Bay • Reasons for contamination: • Failed sewage treatment • Farm animal runoff • Boat waste at marinas • Picture retrieved from; Washington State Department of Health, Division of Environmental Health; Shellfish Safety Information; http://ww4.doh.wa.gov/scripts/esrimap.dll?name=bioview&Cmd=Map&Step=1

  10. Consumer Production • Roughly 100 shellfish companies • The Nisbet Oyster Co., Inc.: • Over 500 acres of tideland • State of the art processing • High Hydrostatic Pressure • Process over 2 million pounds of shellfish yearly

  11. Current DOH Guidelines • Licensed annually and inspected for compliance and sanitary standards • Over 300 operations licensed by the DOH • Monitored by the Puget Sound Ecosystem • 2010, 1.4% of sampling stations had very high fecal pollution index between 2.5 and 3 • range FPI=1 is good and FPI=3 is bad

  12. Organizational Prevention • Joint forces of local tribes, state labs, Washington Fish and Wildlife, and Washington State Public Health • Water monitoring • Proper licensed processing factories • Relies on voluntary reporting • DOH provides the public up dates by: • Clickable interactive maps • Toll free hotline at (800)562-5632 • Tulalip Tribe, Natural Resources Program Picture retrieved from Tulalip Tribe, Natural Resources Program. http://www.tulalip.nsn.us/htmldocs/shellfish.htm

  13. Prevention • Correct food handling • Cook at 145°C for 15 seconds • Reduce cross contamination • Correct harvesting methods • Harvest right after low tide • Harvest during cool weather • Place shellfish on ice • DOH bulletins • Hot line (800)562-5632 • Interactive online closure map Picture retrieved from FDA and WADOH http://www.fda.gov/food/resourcesforyou/consumers/ucm077331.htm http://ww4.doh.wa.gov/scripts/esrimap.dll?name=BIOVIEW&Left=587799&Bottom=337200&Right=1337201&Top=1360000&Co=Select+a+County&Beach=Select+a+Beach&Step=1&click.x=173&click.y=170

  14. Review of Materials • Vibrio parahaemolyticus is a highly pathogenic enteric bacteria • Contaminates saltwater • Contaminates shellfish • New and existing shellfish companies should be monitored • High need for resources to deliver shellfish closures • Practices to reduces risk: • Correct harvesting • Safe cooking

  15. Additional Resources • Seafood Network Information Center: http://seafood.ucdavis.edu/ • The Center for Disease Control and Prevention offers a Cholera and Other Vibrio Illness Surveillance Report at: http://www.cdc.gov/nationalsurveillance/PDFs/CDC5279_COVISvibriosis.pdf • Interactive DOH Shellfish Safety Map: http://ww4.doh.wa.gov/scripts/esrimap.dll?name=bioview&Cmd=Map&Step=1 • Washington State Fish and Wildlife regulations on harvesting: http://wdfw.wa.gov/fishing/shellfish/shellfish_seaweed_rules.html • Food and Drug Administration; Fresh and frozen Seafood, Selecting and Serving it Safely: http://www.fda.gov/food/resourcesforyou/consumers/ucm077331.htm

  16. References Center for Disease Control and Prevention (2011). Retrieved January 8, 2012 from http://www.cdc.gov/foodborneburden/ Center for Disease Control and Prevention (2009). Retrieved January 8, 2012 from http://www.cdc.gov/nczved/divisions/dfbmd/diseases/vibriop/ Center for Disease Control and Prevention (2009). Retrieved January 8, 2012 from http://www.cdc.gov/nationalsurveillance/PDFs/CSTEVibrio2009.pdf Washington State Department of Health. Retrieved January 15, 2012 from http://www.doh.wa.gov/ehp/sf/Pubs/oswp-overvw.pdf Goose Point Oysters. Retrieved January 8, 2012 from http://www.goosepoint.com/ Murray, P., Rosenthal, K., & Pfaller, M. (2005). Medical Microbiology (5th ed.). Philadelphia, PA: Elsevier Mosby. Washington State Fish and Wildlife. Retrieved one January 8, 2012, from http://wdfw.wa.gov/fishing/shellfish/razorclams/ Nicholas, D., Mackinnon, L. Bishop, R., Altekruse, S., Beverly, R., Hammond, R., Thompson, S., Wilson, S., Laurence, S. (2000). Vibrio parahaemolyticus Infections in the United States, 1973-1998. Journal of Infectious Disease. 181(5) 1661-1666. doi: 10.1086/315459 The Tulalip Tribes Natural Resource Department (2006). Retrieved January 5, 2012, from http://www.tulalip.nsn.us/htmldocs/shellfish.htm U.S. Food and Drug Administration, Bad Bug Book, Vibrio parahaemolyticus Retrieved January 18, 2012, from http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm070452.htm Washington State Department of Health, Division of Environmental Health; Office of Shellfish and Water Protection (2011). Retrieved January 15, 2011, from http://www.doh.wa.gov/ehp/sf/pubs/vibrio-fs.htm

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