Download - Lecture 11-Yersinia and Vibrio

8/13/2019 Lecture 11-Yersinia and Vibrio

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Foodborne Intoxications

Yersinia and Vibrio

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Yersinia

Genus Yersinia comprised of three species

Yersinia pestis

Yersinia pseudotuberculosis

Yersinia enterocolitica

Gram-negative rods

Non-sporeforming

Facultative anaerobes

Motile below 37C

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Yersinia growth requirements and sensitivities

Psychrotroph - temp range 0-44C

Optimal temperature 25-29C

Grows at pH>4.6

Grows in NaCl


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Normal inhabitant of intestines of food producing animals andbirds, wild animals and pets and some humans

Foods contaminated directly from producing animal, or fromhuman carrier or pet

Present in food processing plants

Foods: Raw meats

Raw milk

Produce

Natural Habitat and Presence of

Yersinia enterocolitica in Food

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Disease caused by Yersinia enterocolitica

Yersiniosis

Infective Dose

Onset: 24-30h

Duration of illness: 2-3 days

Symptoms: Severe pain in lower right abdomen

Diarrhea

vomiting Fever

Target population: Everyone, but more risky for YOPIs

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Mechanism of Pathogenesis

Step 1: Invades M cells

and exits basal side of

M cell

Step 2: Invades

epithelial cells using

invasion protein

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Mechanism of Pathogenesis

FS 362, 12-4-09 7

Step 3: Produces

enterotoxin inside of

epithelial cells

Step 4: Destroys

macrophages that

engulf it

Sansonetti et al., 2004


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Diagnosis and Treatment for Y. enterocolitica

Diagnosis fecal samples, food samples

Classical microbiological culturing techniques

DNA-based methods

Treatment

Most are self-limiting

Sometimes antibiotics for YOPIs

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Prevention of Yersinia enterocolitica

Limit its presence in food processing plants

Sanitation, proper food handling

Proper cooking of raw foods

Avoid sewage contamination of water/soil

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Vibrio

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Vibrio

Genus contains many species- most are nonpathogens

V. parahemolyticus

V. vulnificus

V. cholera

Gram-negative, curved rods

Nonsporulating, motile

Facultative anaerobes

Associated with marine environments

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Temp: 5-42C, Optimum: 30-37C Grows at pH>5.0

Grows in NaCl up to 10%

Sensitive to freezing

Sensitive to drying

Destroyed by pasteurization

Can grow in foods

Vibrio growth requirements and sensitivities

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Naturally found in warm seawater

May contaminate seafood

Many varieties of fish Clams, scallops, oysters

Shrimp, lobster, crawfish

Foodborne illness occurs following consumption of

undercooked seafood

Pathogens include V. parahemolyticus, V. vulnificus and V.

cholera all cause different types of illness

Natural Habitat and Presence of

Vibrio in Food

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Disease caused by V. parahemolyticus

The main Vibrio of concern in US Infective Dose

Onset: 10-24h

Duration of illness: 2-3 days

Symptoms:

vomiting

Abdominal cramping

Diarrhea

Fever, headache, chills

Target population: Everyone

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V. parahaemolyticus Mechanism of Infection

http://www.biken.osaka-

u.ac.jp/assets/images/commo

esearchtopics/2011/2011-

HiyoshiIida-CellHostMicrobe1401 lar e. n

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http://www.biken.osaka-u.ac.jp/assets/images/common/researchtopics/2011/2011-HiyoshiIida-CellHostMicrobe10-401_large.pnghttp://www.biken.osaka-u.ac.jp/assets/images/common/researchtopics/2011/2011-HiyoshiIida-CellHostMicrobe10-401_large.pnghttp://www.biken.osaka-u.ac.jp/assets/images/common/researchtopics/2011/2011-HiyoshiIida-CellHostMicrobe10-401_large.pnghttp://www.biken.osaka-u.ac.jp/assets/images/common/researchtopics/2011/2011-HiyoshiIida-CellHostMicrobe10-401_large.pnghttp://www.biken.osaka-u.ac.jp/assets/images/common/researchtopics/2011/2011-HiyoshiIida-CellHostMicrobe10-401_large.pnghttp://www.biken.osaka-u.ac.jp/assets/images/common/researchtopics/2011/2011-HiyoshiIida-CellHostMicrobe10-401_large.pnghttp://www.biken.osaka-u.ac.jp/assets/images/common/researchtopics/2011/2011-HiyoshiIida-CellHostMicrobe10-401_large.png


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Causes gastroenteritis and septicemia following oral

consumption

Also causes wound septicemia - fishermen

Infective dose for oral infection-

healthy people- unknown YOPIs 100 cells

Onset for oral infection-20-40h

Duration for oral infection 7d-weeks Target population- Everyone

Mortality rate 20-40% in YOPIs, much lower (


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V. vulnificus Mechanism of Pathogenesis during Oral

Infection

Infect. Immun. 2009, 77(5):1723. DOI:

10.1128/IAI.01046-08.

Melissa K. Jones and James D. Oliver

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V. vulnificus wound infection

Todar, 2009

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http://wwwnc.cdc.gov/eid/article/17/1/P1-1101_article.htm

Infective Dose

Onset

Duration Symptoms:

Mortality rate:

Disease caused by V. cholera

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http://wwwnc.cdc.gov/eid/article/17/1/P1-1101_article.htmhttp://wwwnc.cdc.gov/eid/article/17/1/P1-1101_article.htmhttp://wwwnc.cdc.gov/eid/article/17/1/P1-1101_article.htm


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V. cholera mechanism of pathogenesis

Cells bind to intestinal

epithelium and multiply

Production of cholera toxin

A-B subunits

V. K. Viswanathan, Kim Hodges & Gail HechtNature Reviews Microbiology 7, 110-119 (February 2009)20


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Treatment/Diagnosis of Vibrio infections

Antibiotic therapy

DiagnosisFecal/Food samples

Classic Microbiology

DNA methods

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Prevention

Avoid harvesting seafood from contaminated waters

Water testing

Seafood testing Proper cooking

Irradiation used for oysters

DONT EAT RAW SHELLFISH

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Download - Lecture 11-Yersinia and Vibrio

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