Impact of seafood regulations for Vibrio parahaemolyticus infection and verification by analyses of seafood contamination and infection

Consumption of seafood contaminated with Vibrio parahaemolyticus causes foodborne infections, which are on the rise owing to increased consumption of raw seafood in Asia, Europe, North America, and other regions. V. parahaemolyticus infections have been common in Japan since the 1960s. Following an...

Full description

Saved in:
Bibliographic Details
Published in:Epidemiology and infection 2014-11, Vol.142 (11), p.2237-2247
Main Authors: HARA-KUDO, Y., KUMAGAI, S.
Format: Article
Language:English
Subjects:
Bacteriology
Biological and medical sciences
Epidemics
Female
Food contamination & poisoning
Food Contamination - legislation & jurisprudence
Food Contamination - prevention & control
Food Safety
Fundamental and applied biological sciences. Psychology
Gastrointestinal Infection
Humans
Infections
Infectious diseases
Japan
Male
Microbiology
Miscellaneous
Pathogens
Regulation
Review
Review Article
Seafood
Seafood - adverse effects
Seafood - analysis
Shellfish
Trends
Vibrio Infections - epidemiology
Vibrio Infections - prevention & control
Vibrio parahaemolyticus
Vibrio parahaemolyticus - pathogenicity
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Consumption of seafood contaminated with Vibrio parahaemolyticus causes foodborne infections, which are on the rise owing to increased consumption of raw seafood in Asia, Europe, North America, and other regions. V. parahaemolyticus infections have been common in Japan since the 1960s. Following an epidemic in 1997, the Japanese Ministry of Health, Labour, and Welfare instituted regulations for seafood in 1999, which appear to be reducing V. parahaemolyticus infections. In this review, we describe the scientific findings for these regulations. Analyses of the V. parahaemolyticus serotypes and isolate characteristics in samples from infected patients and contaminated seafood are discussed. In addition, based on the results of a survey, we show that new food safety regulations have led to improvements in food hygiene at many seafood retail shops, food service facilities, and restaurants. This example from Japan could be of immense help to control foodborne infections in other countries.
ISSN:0950-2688
1469-4409
DOI:10.1017/S0950268814001897