Vibrio gastroenteritis in the US Gulf of Mexico region: the role of raw oysters
We examined clinical and epidemiological features of 575 laboratory-confirmed cases of vibrio gastroenteritis in Alabama, Florida, Louisiana, and Texas from 1988 to 1997 (the US Gulf of Mexico Regional Vibrio Surveillance System). Illnesses occurred year round, with peaks in spring and autumn. Illne...
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| Veröffentlicht in: | Epidemiology and infection 2000-06, Vol.124 (3), p.489-495 |
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| creator | ALTEKRUSE, S. F. BISHOP, R. D. BALDY, L. M. THOMPSON, S. G. WILSON, S. A. RAY, B. J. GRIFFIN, P. M. |
| description | We examined clinical and epidemiological features of 575 laboratory-confirmed cases of vibrio
gastroenteritis in Alabama, Florida, Louisiana, and Texas from 1988 to 1997 (the US Gulf of
Mexico Regional Vibrio Surveillance System). Illnesses occurred year round, with peaks in
spring and autumn. Illnesses lasted a median of 7 days and included fever in half of patients
and bloody stools in 25% of patients with relevant information. Seventy-two percent of
patients reported no underlying illnesses. In the week before onset, 236 (53%) of 445 patients
for whom data were available ate raw oysters, generally at a restaurant or bar. Educational
efforts should address the risk of vibrio gastroenteritis for raw oyster consumers, including
healthy individuals. Further studies should examine environmental conditions affecting vibrio
counts on seafood and processing technologies to enhance the safety of raw oysters. |
| doi_str_mv | 10.1017/S0950268899003714 |
| format | Article |
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gastroenteritis in Alabama, Florida, Louisiana, and Texas from 1988 to 1997 (the US Gulf of
Mexico Regional Vibrio Surveillance System). Illnesses occurred year round, with peaks in
spring and autumn. Illnesses lasted a median of 7 days and included fever in half of patients
and bloody stools in 25% of patients with relevant information. Seventy-two percent of
patients reported no underlying illnesses. In the week before onset, 236 (53%) of 445 patients
for whom data were available ate raw oysters, generally at a restaurant or bar. Educational
efforts should address the risk of vibrio gastroenteritis for raw oyster consumers, including
healthy individuals. Further studies should examine environmental conditions affecting vibrio
counts on seafood and processing technologies to enhance the safety of raw oysters.</description><identifier>ISSN: 0950-2688</identifier><identifier>EISSN: 1469-4409</identifier><identifier>DOI: 10.1017/S0950268899003714</identifier><identifier>PMID: 10982073</identifier><identifier>CODEN: EPINEU</identifier><language>eng</language><publisher>Cambridge: Cambridge University Press</publisher><subject>Adult ; Animal aquaculture ; Animal productions ; Animals ; Bacteriology ; Biological and medical sciences ; Brackish ; Disease outbreaks ; Diseases ; Education ; Epidemiology ; Female ; Fish and seafood industries ; Food Contamination ; Food industries ; Fundamental and applied biological sciences. Psychology ; Gastroenteritis ; Gastroenteritis - etiology ; Gastroenteritis - pathology ; Gastroenteritis - virology ; Humans ; Infections ; Invertebrate aquaculture ; Male ; Marine ; Microbiology ; Mollusca ; Ostreidae ; Ostreidae - virology ; outbreaks ; Oysters ; Risk Factors ; Seafoods ; Seasons ; Shellfish - virology ; Southeastern United States - epidemiology ; Surveillance ; USA, Mexico Gulf ; USA, Southeast ; Vibrio ; Vibrio infections ; Vibrio Infections - epidemiology ; Vibrio Infections - etiology ; Vibrio Infections - pathology</subject><ispartof>Epidemiology and infection, 2000-06, Vol.124 (3), p.489-495</ispartof><rights>2000 Cambridge University Press</rights><rights>Copyright 2000 Cambridge University Press</rights><rights>2001 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c605t-2d3961eab03a9ab2c57110d988283572481b0fa9b04d8e16cf08a4a52effbcf73</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.jstor.org/stable/pdf/3865087$$EPDF$$P50$$Gjstor$$H</linktopdf><linktohtml>$$Uhttps://www.jstor.org/stable/3865087$$EHTML$$P50$$Gjstor$$H</linktohtml><link.rule.ids>230,315,729,782,786,805,887,27931,27932,53798,53800,58024,58257</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=911045$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/10982073$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>ALTEKRUSE, S. F.</creatorcontrib><creatorcontrib>BISHOP, R. D.</creatorcontrib><creatorcontrib>BALDY, L. M.</creatorcontrib><creatorcontrib>THOMPSON, S. G.</creatorcontrib><creatorcontrib>WILSON, S. A.</creatorcontrib><creatorcontrib>RAY, B. J.</creatorcontrib><creatorcontrib>GRIFFIN, P. M.</creatorcontrib><title>Vibrio gastroenteritis in the US Gulf of Mexico region: the role of raw oysters</title><title>Epidemiology and infection</title><addtitle>Epidemiol. Infect</addtitle><description>We examined clinical and epidemiological features of 575 laboratory-confirmed cases of vibrio
gastroenteritis in Alabama, Florida, Louisiana, and Texas from 1988 to 1997 (the US Gulf of
Mexico Regional Vibrio Surveillance System). Illnesses occurred year round, with peaks in
spring and autumn. Illnesses lasted a median of 7 days and included fever in half of patients
and bloody stools in 25% of patients with relevant information. Seventy-two percent of
patients reported no underlying illnesses. In the week before onset, 236 (53%) of 445 patients
for whom data were available ate raw oysters, generally at a restaurant or bar. Educational
efforts should address the risk of vibrio gastroenteritis for raw oyster consumers, including
healthy individuals. Further studies should examine environmental conditions affecting vibrio
counts on seafood and processing technologies to enhance the safety of raw oysters.</description><subject>Adult</subject><subject>Animal aquaculture</subject><subject>Animal productions</subject><subject>Animals</subject><subject>Bacteriology</subject><subject>Biological and medical sciences</subject><subject>Brackish</subject><subject>Disease outbreaks</subject><subject>Diseases</subject><subject>Education</subject><subject>Epidemiology</subject><subject>Female</subject><subject>Fish and seafood industries</subject><subject>Food Contamination</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gastroenteritis</subject><subject>Gastroenteritis - etiology</subject><subject>Gastroenteritis - pathology</subject><subject>Gastroenteritis - virology</subject><subject>Humans</subject><subject>Infections</subject><subject>Invertebrate aquaculture</subject><subject>Male</subject><subject>Marine</subject><subject>Microbiology</subject><subject>Mollusca</subject><subject>Ostreidae</subject><subject>Ostreidae - virology</subject><subject>outbreaks</subject><subject>Oysters</subject><subject>Risk Factors</subject><subject>Seafoods</subject><subject>Seasons</subject><subject>Shellfish - virology</subject><subject>Southeastern United States - epidemiology</subject><subject>Surveillance</subject><subject>USA, Mexico Gulf</subject><subject>USA, Southeast</subject><subject>Vibrio</subject><subject>Vibrio infections</subject><subject>Vibrio Infections - epidemiology</subject><subject>Vibrio Infections - etiology</subject><subject>Vibrio Infections - pathology</subject><issn>0950-2688</issn><issn>1469-4409</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2000</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kV1rFDEUhoModq3-AEFkQPBu9ORjJokXBVncVahU2dbbkMkk26yzk5rMaPvvzTjLUhG8OhfPe77eF6HnGN5gwPztBmQFpBZCSgDKMXuAFpjVsmQM5EO0mHA58RP0JKUdAEgi-GN0gkEKApwu0MU330Qfiq1OQwy2H2z0g0-F74vh2hZXm2I9dq4Irvhsb70JRbRbH_p3f2gMnZ1Q1L-KcJdyb3qKHjndJfvsUE_R1erD5fJjeX6x_rR8f16aGqqhJC2VNba6AaqlboipOMbQSiGIoBUnTOAGnJYNsFZYXBsHQjNdEetcYxynp-hsnnszNnvbmnx51J26iX6v450K2qu_Se-v1Tb8VETk52mVB7w-DIjhx2jToPY-Gdt1urdhTApzYITAJMSz0MSQUrTuuASDmmJQ_8SQe17ev-5ex-x7Frw6CHQyunNR98ano05mM9i0-sWs2qUhxCOloq5ATB6UM_bZ-tsj1vG7qjnllarXX9WG0tXl-stKLbOeHj7R-xx6u7VqF8bY55z-88tvXW-3gQ</recordid><startdate>20000601</startdate><enddate>20000601</enddate><creator>ALTEKRUSE, S. 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F.</au><au>BISHOP, R. D.</au><au>BALDY, L. M.</au><au>THOMPSON, S. G.</au><au>WILSON, S. A.</au><au>RAY, B. J.</au><au>GRIFFIN, P. M.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Vibrio gastroenteritis in the US Gulf of Mexico region: the role of raw oysters</atitle><jtitle>Epidemiology and infection</jtitle><addtitle>Epidemiol. Infect</addtitle><date>2000-06-01</date><risdate>2000</risdate><volume>124</volume><issue>3</issue><spage>489</spage><epage>495</epage><pages>489-495</pages><issn>0950-2688</issn><eissn>1469-4409</eissn><coden>EPINEU</coden><abstract>We examined clinical and epidemiological features of 575 laboratory-confirmed cases of vibrio
gastroenteritis in Alabama, Florida, Louisiana, and Texas from 1988 to 1997 (the US Gulf of
Mexico Regional Vibrio Surveillance System). Illnesses occurred year round, with peaks in
spring and autumn. Illnesses lasted a median of 7 days and included fever in half of patients
and bloody stools in 25% of patients with relevant information. Seventy-two percent of
patients reported no underlying illnesses. In the week before onset, 236 (53%) of 445 patients
for whom data were available ate raw oysters, generally at a restaurant or bar. Educational
efforts should address the risk of vibrio gastroenteritis for raw oyster consumers, including
healthy individuals. Further studies should examine environmental conditions affecting vibrio
counts on seafood and processing technologies to enhance the safety of raw oysters.</abstract><cop>Cambridge</cop><pub>Cambridge University Press</pub><pmid>10982073</pmid><doi>10.1017/S0950268899003714</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0950-2688 |
| ispartof | Epidemiology and infection, 2000-06, Vol.124 (3), p.489-495 |
| issn | 0950-2688 1469-4409 |
| language | eng |
| recordid | cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_2810935 |
| source | MEDLINE; JSTOR Archive Collection A-Z Listing; PubMed Central |
| subjects | Adult Animal aquaculture Animal productions Animals Bacteriology Biological and medical sciences Brackish Disease outbreaks Diseases Education Epidemiology Female Fish and seafood industries Food Contamination Food industries Fundamental and applied biological sciences. Psychology Gastroenteritis Gastroenteritis - etiology Gastroenteritis - pathology Gastroenteritis - virology Humans Infections Invertebrate aquaculture Male Marine Microbiology Mollusca Ostreidae Ostreidae - virology outbreaks Oysters Risk Factors Seafoods Seasons Shellfish - virology Southeastern United States - epidemiology Surveillance USA, Mexico Gulf USA, Southeast Vibrio Vibrio infections Vibrio Infections - epidemiology Vibrio Infections - etiology Vibrio Infections - pathology |
| title | Vibrio gastroenteritis in the US Gulf of Mexico region: the role of raw oysters |
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