All details of B.cereus about their growth factors, standards for their control, diseases caused by cereus, basic introduction to it is presented in this presentation.
All details of B.cereus about their growth factors, standards for their control, diseases caused by cereus, basic introduction to it is presented in this presentation.
Export Shipping
A GUIDE TO EXPORTING
The development of a successful export strategy must encompass a thorough knowledge of shipping procedures, documents required, and methods. The mechanics of shipping include: (1) attention to packaging, including banding of bundles, grade stamping, labeling, and color coding; (2) proper documentation; (3) scheduling the best shipping routes and carriers; and (4) an understanding of U.S. and foreign customs, regulations, tariff rates, and plant health or phytosanitary requirements.
Freight Forwarders
The details of export shipping are often handled by a ‘freight forwarder,’ who acts as an exporter’s agent when shipping goods overseas. Freight forwarders are licensed by the Federal Maritime Administration to facilitate the movement of goods from U.S. ports. They may advise the exporter regarding freight costs, port charges, consular fees, documentation fees, insurance, and handling costs. In addition to assuring that the goods arrive overseas in good condition, they review the letter of credit and other necessary documentation and may prepare the ocean bill of lading. After shipment, the forwarder will send all documents to the paying bank to confirm the export of the commodity.
Contact
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Food Borne Diseases are also called foodborne illness. any illness brought on by eating or drinking things that have been contaminated with certain infectious or noninfectious substances. Agents like bacteria, viruses, or parasites are to blame for the majority of cases of foodborne disease. Other harmful substances include mycotoxins (fungal toxins), marine biotoxins, and the toxins found in poisonous mushrooms. They also include metals like lead, mercury, and cadmium that can contaminate food through soil, water, or air pollution, organic pollutants like dioxin and polychlorinated biphenyls (PCBs), which are byproducts of some industrial processes, and prions (abnormal protein forms). Foodborne illness agents can result in a wide range of ailments, including gastroenteritis, reproductive or developmental problems, and neurological illnesses like bovine spongiform encephalopathy (mad cow disease). Since many cases of foodborne illness go unreported, it is challenging to determine how common they are, but the burden of illness is believed to be significant. For instance, tens of millions of individuals get diarrheal disorders each year, a frequent indicator of a foodborne illness. Outbreaks of foodborne infections frequently happen, and they have the potential to harm a lot of people. For instance, a hepatitis A epidemic in 1988 in China that was brought on by eating infected clams impacted more than 300,000 people, while a salmonellosis outbreak in 1994 in the United States that was brought on by eating contaminated ice cream affected 224,000 individuals. Food-borne infections are often fatal. Consuming tainted foods or drinks results in foodborne disease. Foods can be contaminated by a wide range of pathogens or disease-causing bacteria, leading to a wide range of foodborne diseases. Eating food tainted with germs, viruses, parasites, or chemicals like heavy metals can result in over 200 ailments. Through pressure on healthcare systems, lost productivity, and detrimental effects on trade and tourism, this growing public health issue has a significant socioeconomic impact. The worldwide burden of disease and mortality is considerably increased by these illnesses.
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3. Overview of Vibrio vulnificus
What is Vibrio vulnificus?
Who is at Risk
Symptoms
Resulting Illnesses
Incidence
Diagnosis
Treatment
Prevention
4. Vibrio vulnificus
Vibrio vulnificus is a
Gram-negative,
Motile
curved bacillus of the
family Vibrionaceae
V. vulnificus is halophilic
flourishes in warm
temperatures
part of the bacterial flora
of the marine environment
5. Vibrio vulnificus (Vv)
Commonly found in
the Gulf of Mexico
Occurs naturally,
rather than as a result
of pollution
Accumulates in
oysters and other
shellfish
Presence is highly
correlated with water
temperature
6. V. vulnificus virulence factors
the ability to evade
destruction by stomach
acid capsular
polysaccharide
lipopolysaccharide
cytotoxins
pili
flagellum
7. Strains of V. vulnificus are classified into
three different biotypes
Biotype 1 is responsible for 95% of shellfish-
related deaths in the United States . Individuals
with underlying diseases, such as liver cirrhosis
that produce elevated serum iron levels are
especially at risk for V.vulnificus infection
Biotype 2 is highly virulent for juvenile European
eels and produces fatal hemorrhagic septicemia
following intraperitoneal injection . In Europe,
Japan, and Taiwan, where eels are a food crop
8. Strains of V. vulnificus are classified
into three different biotypes
The newly emerged biotype 3 has been found
to be clonal and restricted to Israel. In the
family Vibrionaceae, horizontal gene transfer is
the main mechanism responsible for the
emergence of new pathogen groups
9. Venn diagram representing differential and shared
gene counts between representative strains of the three
biotypes. Biotype 1 = strain CMCP6, biotype 2 = strain
ATCC 33147, and biotype 3 = strain 491771.
10. Vibrio vulnificus
Infections generally occur
from March to
December(summer). Peaks
from May through October
depending on water
temperature
Does not alter the
appearance, taste, or odor of
oysters
11. Vibrio vulnificus
95% of all seafood-related
deaths due to Vv
Most healthy people are
resistant to infection
Infection in high-risk
individuals can lead to
death in 2 to 3 days
People with pre-existing
medical conditions are 80
times more likely to develop
Vv bloodstream infections
than are healthy people
12. Who is at risk?
People with liver disorders such as cirrhosis,
liver cancer, hepatitis
Hemochromatosis
Diabetes mellitus
HIV/AIDS
Cancer
Individuals who take prescribed medication to
lower stomach acid levels
13. Vibrio can infect the body in 2
ways:
Ingestion- exposure to
contaminated seafood such as
raw Gulf Coast oysters
Dermal- through an open
wound exposed to
contaminated seawater
Vibrio vulnificus Infections
14. Symptoms of Vibrio vulnificus
Symptoms can start from 12 to 72 hours after
eating infected food.
Vomiting
Diarrhea
Stomach pains
Skin rashes and blisters
Shaking chills
High fever
15. Resulting Illnesses
Primary septicemia-fevers and chills often
with vomiting, nausea, and diarrhea. Painful
skin lesions may develop.
Gastroenteritis-associated with ingestion.
Vomiting, diarrhea and abdominal cramps can
occur.
16. Wound Infections from V. vulnificus
Results when skin lacerations or
abrasions come into direct contact with
seawater that contains Vv
Infections usually begin with redness,
swelling and intense pain around the
infected site
Often fluid-filled blisters develop and
progress to tissue necrosis. Can
resemble gas gangrene
About 50% of patients with Vv wounds
will require surgery or amputation
17. Vibrio vulnificus Infections
Most Vv infections are
acute but with no long-
term consequences
In patients who develop
septic shock from
infection with Vv, the
mortality rate is 50%
In rare instances, skin
infection can result in
necrotizing fasciitis.
18. Incidence of V. vulnificus
Approximately 50 culture-confirmed cases, 45
hospitalizations, and 16 deaths reported each
year from the Gulf Coast region
Nationwide, there are about 95 cases (half are
culture confirmed), 85 hospitalizations, and 35
deaths per year
19. Diagnosis of
V. vulnificus infection
Routine stool, wound, or
blood cultures
The diagnostic
laboratory should be
notified when this
infection is suspected by
the physician. (special
growth medium can
increase yields)
20. Treatment
Treated with antibiotics such
as Doxycycline or a third-
generation cephalosporin
(e.g., ceftazidime)
The preferred antimicrobial
therapy is doxycycline in
combination with ceftazidime
and surgery for necrotizing
soft-tissue infection.
21. Prevention of V. vulnificus
infections
Eat oysters that have been cooked properly
Eat oysters that have been post-harvest
treated
Do not let raw seafood touch cooked seafood
If eating raw oysters, ask the origin of the
oysters
Avoid eating raw oysters
Do not swim/wade in seawater with open sores
or wounds
22. Summary of V. vulnificus
Most healthy individuals are not at risk
Serious illness or death can occur in persons
with preexisting liver disease or compromised
immune systems
Infection of open wounds can be serious
23. Conclusion
Individuals with chronic illnesses of the liver,
stomach, blood, diabetes or other immune
disorders, are at greater risk of serious illness
from raw oysters. If unsure of risk, consult a
health care provider.
24. REFERENCES
Department of Pharmacy Practice, College of Pharmacy, Texas A&M Health
Sciences Center, Kingsville, Texas, USA.
mike.horseman@christushealth.org 2011 Mar;15(3):e157-66. doi:
10.1016/j.ijid.2010.11.003. Epub 2010 Dec 21.
1Department of Pathology, University of South Alabama, Mobile, AL 36617,
USA. 2004 Feb;97(2):163-8.
Centre for Environment Fisheries and Aquaculture Science, Weymouth,
Dorset, UK. Instituto de Acuicultura, Universidad de Santiago de
Compostela, Campus Universitario Sur, Santiago de Compostela, Spain.
2010 Feb;2(1):7-18. doi: 10.1111/j.1758-2229.2009.00096.x. Epub 2010
Jan 6.
Department of Internal Medicine, Chonnam National University Medical
School, 42 Jebongro, Gwangju, 501-757, South Korea.
laminion@hanmail.net. 2015 Oct 14;15:422. doi: 10.1186/s12879-015-
1163-x.
1Faculty of Biotechnology and Food Engineering, Technion - Israel Institute
of Technology, Haifa 32000, Israel. 2014 Dec 19;9(12):e114576. doi:
10.1371/journal.pone.0114576. eCollection 2014.
Editor's Notes
Last bullet information came from the CDC website
Information from the CDC website
Picture is of a man’s hand that was infected with Vibrio Vulnificus. Part of his fingers were amputated due to the infection.
The Gulf Coast Region include the following states (MS, AL, LA, TX, FL)
Information from the CDC web site