Yersinia and Vibrio

Foodborne Intoxications

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<5% Survives freezing Destroyed by pasteurization

Natural Habitat and Presence of Yersinia enterocolitica in Food

Normal inhabitant of intestines of food producing animals and birds, wild animals and pets and some humans Foods contaminated directly from producing animal, or from human carrier or pet Present in food processing plants Foods:
Raw meats Raw milk Produce
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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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Yersinia enterocolitica Mechanism of Pathogenesis

Step 1: Invades M cells and exits basal side of M cell Step 2: Invades epithelial cells using invasion protein

Yersinia enterocolitica Mechanism of Pathogenesis

Step 3: Produces enterotoxin inside of epithelial cells

Step 4: Destroys macrophages that engulf it

FS 362, 12-4-09

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

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

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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Vibrio growth requirements and sensitivities

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

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Natural Habitat and Presence of Vibrio in Food

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
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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

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Disease caused by V. vulnificus

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 (<5%) in healthy adults
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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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Disease caused by V. cholera

http://wwwnc.cdc.gov/eid/article/17/1/P1-1101_article.htm Infective Dose Onset Duration Symptoms:

Mortality rate:

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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 Hecht Nature Reviews Microbiology 7, 110-119 (February 2009)

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Treatment/Diagnosis of Vibrio infections

Antibiotic therapy Diagnosis
Fecal/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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