1. Vibrio parahaemolyticus Foodborne Illness Associated with Oysters, Australia, 2021–2022
- Author
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Emily Fearnley, Lex E.X. Leong, Alessia Centofanti, Paul Dowsett, Barry G. Combs, Anthony D.K. Draper, Helen Hocking, Ben Howden, Kristy Horan, Mathilda Wilmot, Avram Levy, Louise A. Cooley, Karina J. Kennedy, Qinning Wang, Alicia Arnott, Rikki M.A. Graham, Vitali Sinchenko, Amy V. Jennison, Stacey Kane, and Rose Wright
- Subjects
Vibrio parahaemolyticus ,food poisoning ,oysters ,Australia ,foodborne illness ,bacteria ,Medicine ,Infectious and parasitic diseases ,RC109-216 - Abstract
The bacterium Vibrio parahaemolyticus is ubiquitous in tropical and temperate waters throughout the world and causes infections in humans resulting from water exposure and from ingestion of contaminated raw or undercooked seafood, such as oysters. We describe a nationwide outbreak of enteric infections caused by Vibrio parahaemolyticus in Australia during September 2021–January 2022. A total of 268 persons were linked with the outbreak, 97% of whom reported consuming Australia-grown oysters. Cases were reported from all states and territories of Australia. The outbreak comprised 2 distinct strains of V. parahaemolyticus, sequence types 417 and 50. We traced oysters with V. parahaemolyticus proliferation back to a common growing region within the state of South Australia. The outbreak prompted a national recall of oysters and subsequent improvements in postharvest processing of the shellfish.
- Published
- 2024
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