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    This article has been cited by the following publications. This list is generated based on data provided by CrossRef.

    Meng, L. Alter, T. Aho, T. and Huehn, S. 2015. Gene expression profiles of Vibrio parahaemolyticus in viable but non-culturable state. FEMS Microbiology Ecology, Vol. 91, Issue. 5, p. fiv035.


    Meng, L. Alter, T. Aho, T. and Huehn, S. 2015. Gene expression profiles ofVibrio parahaemolyticusin the early stationary phase. Letters in Applied Microbiology, Vol. 61, Issue. 3, p. 231.


    Caburlotto, Greta Suffredini, Elisabetta Toson, Marica Fasolato, Luca Antonetti, Paolo Zambon, Michela and Manfrin, Amedeo 2016. Occurrence and molecular characterisation of Vibrio parahaemolyticus in crustaceans commercialised in Venice area, Italy. International Journal of Food Microbiology, Vol. 220, p. 39.


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Clam-associated vibriosis, USA, 1988–2010

  • R. B. SLAYTON (a1) (a2), A. E. NEWTON (a2), A. DEPAOLA (a3), J. L. JONES (a3) and B. E. MAHON (a2)
  • DOI: http://dx.doi.org/10.1017/S0950268813001830
  • Published online: 07 August 2013
Abstract
SUMMARY

Infections with Vibrio spp. have frequently been associated with consumption of bivalve molluscs, especially oysters, but illness associated with clams has also been well documented. We describe the 2312 domestically acquired foodborne Vibrio infections reported to the Cholera and Other Vibrio Illness Surveillance system from 1988 to 2010. Clams were associated with at least 4% (93 persons, ‘only clams’) and possibly as many as 24% (556 persons, ‘any clams’) of foodborne cases. Of those who consumed ‘only clams’, 77% of infections were caused by V. parahaemolyticus. Clam-associated illnesses were generally similar to those associated with other seafood consumption. Clams associated with these illnesses were most frequently harvested from the Atlantic coastal states and eaten raw. Our study describes the contribution of clams to the overall burden of foodborne vibriosis and indicates that a comprehensive programme to prevent foodborne vibriosis need to address the risks associated with clams.

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Corresponding author
*Author for correspondence: Dr R. B. Slayton, U.S. Centers for Disease Control and Prevention, 1600 Clifton Road, MS A-31, Atlanta, GA 303 33USA. (Email: via3@cdc.gov)
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1.C Cazorla , Fatal Vibrio vulnificus infection associated with eating raw oysters, New Caledonia. Emerging Infectious Diseases 2011; 17: 136137.

2.Y Chen , Foodborne pathogens in retail oysters in south China. Biomedical and Environmental Sciences 2010; 23: 3236.

4. FHan , Characterization of clinical and environmental types of Vibrio vulnificus isolates from Louisiana oysters. Foodborne Pathogens and Disease 2009; 6: 12511258.

5.SM Haq , HH Dayal . Chronic liver disease and consumption of raw oysters: a potentially lethal combination – a review of Vibrio vulnificus septicemia. American Journal of Gastroenterology 2005; 100: 11951199.

6. MKirs , A survey of oysters (Crassostrea gigas) in New Zealand for Vibrio parahaemolyticus and Vibrio vulnificus. International Journal of Food Microbiology 2011; 147: 149153.

7.RH Vieira , Raw oysters can be a risk for infections. Brazilian Journal of Infectious Diseases 2010; 14: 6670.


13.A DePaola , Bacterial and viral pathogens in live oysters: 2007 United States market survey. Applied and Environmental Microbiology 2010; 76: 27542768.

16.A DePaola , Analysis of Vibrio vulnificus from market oysters and septicemia cases for virulence markers. Applied and Environmental Microbiology 2003; 69: 40064011.

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Epidemiology & Infection
  • ISSN: 0950-2688
  • EISSN: 1469-4409
  • URL: /core/journals/epidemiology-and-infection
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