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TÜRKİYE’DE İLK DEFA SAPTANAN GIDA KAYNAKLI VİBRİO PARAHAEMOLYTİCUS OLGULARI

Year 2021, Volume: 35 Issue: 1, 28 - 32, 29.04.2021
https://doi.org/10.5222/ankem.2021.028

Abstract

Vibrio parahaemolyticus, dünyanın birçok bölgesinde saptanmaktadır. Asya ülkelerinde ve Japonya’da gıda kaynaklı enfeksiyonların en yaygın sebeplerinden biri olup genellikle ondan az vakayı içeren
küçük salgınlar şeklinde görülür. Bu çalışmada laboratuvarımızda ishal etkeni olarak saptadığımız V.parahaemolyticus olgularına istinaden, artan kabuklu deniz ürünleri tüketimine bağlı olarak ülkemizde de V.parahaemolyticus olgularının görülebileceğine dikkat çekilmesi amaçlanmıştır. Temmuz-Ağustos 2018 döneminde; deniz ürünleri tüketimi sonrası gelişen gastrointestinal sistem enfeksiyon semptomları ile hastanemiz acil servisine başvuran hastalara rutin incelemeler kapsamında gaita mikroskopisi ve kültürü yapılmıştır. Dışkı örnekleri Hektoen Enterik Agar, MacConkey agar ve koyun kanlı agar besiyerlerine ekilmiş ve 37°C’de 24 saat inkübe edilmiştir. Kültürde saptanan laktoz negatif, oksidaz pozitif kolonilere klasik biyokimyasal testler, VITEK 2 ve MALDI-TOF MS (bioMérieux, Fransa) ile tanımlama yapılmıştır. Yaşları 12-59 arasında değişen yedi hastanın dördünde midye dolması, birinde balık, birinde ise “fastfood” tarzı gıda tüketimi sonrası ishal ile başlayan gastrointestinal sistem şikayetleri saptanmıştır. Bir hastaya ulaşılamadığından bilgi alınamamıştır. Makroskopik olarak sulu ve mukuslu olan dışkı örneklerinin mikroskopik incelemesinde bol lökosit, bir örnekte lökosit yanında bol eritrosit görülmüştür. Kültürde üreyen bakteriler, konvansiyonel testler ve otomatize sistemle yapılan tanımlamalarda VITEK 2 cihazı ile % 96 doğruluk ve MALDI-TOF MS ile % 99 doğrulukla V.parahaemolyticus olarak isimlendirilmiştir. Sonuçlar Halk Sağlığı Genel Müdürlüğü, Ulusal Enterik Patojenler Referans Laboratuvarı’nda konvansiyonel testler, API 20 E ve MALDI-TOF MS (BrukerDaltonics, ABD) ile doğrulanmıştır. Yaz aylarında gelişen ishal vakalarında, özellikle deniz ürünleri tüketimi öyküsü varlığında V. parahaemolyticus‘un gastroenterit etkeni olarak izole edilebileceği akılda tutulmalı ve bu yönde ileri incelemeler yapılmalıdır.

Ethical Statement

Haydarpaşa Numune Eğitim ve Araştırma Hastanesi Klinik Araştırmalar Etik Kurulu’nun 26.04.2021 tarih ve 2021/136 no.lu etik kurul onayı alınmıştır.

References

  • Abbott SL, Janda M, Farmer III JJ. Vibrio and Related Organisms, Carroll KC, Funke G (eds). Manual of Clinical Microbiology, 10. baskı” kitabında s.666- 676, ASM Press, Washington (2011).
  • Balta F, Yılmaz H. Kültür levreklerinde (Dicentrarchus labrax) Vibrio parahaemolyticus enfeksiyonu. JAES. 2019;4(2):104-10. https://doi.org/10.35229/jaes.544439
  • Bilgehan H. Klinik Mikrobiyolojik Tanı, 41. Bölüm. Besiyerleri, Ayıraçlar ve Deneyler, 2. baskı, s.641- 704, Barış yayınları, İzmir (1995).
  • CLSI. Methods for antimicrobial dilution and disk susceptibility testing of infrequently isolated fastidious bacteria. 2nd edition. CLSI guideline M45. Wayne, PA: Clinical and Laboratory Standards Institute. 2011;30(18):36-8.
  • Daniels NA, MacKinnon L, Bishop R, et al. Vibrio parahaemolyticus infections in the United States, 1973- 1998. J Infect Dis. 2000;181(5):1661-6. https://doi.org/10.1086/315459
  • Fujino T, Okuno Y, Nakada D et al. On the bacteriological examination of shirasu food poisoning. Med J Osaka Univ. 1953;4(2/3):299-304.
  • Kaneko T, Colwell RR. Ecology of Vibrio parahaemolyticus in Chesapeake Bay. J Bacteriol. 1973;113(1):24- 32. https://doi.org/10.1128/JB.113.1.24-32.1973
  • Letchumanan V, Chan KG, Lee LH. Vibrio parahaemolyticus: a review on the pathogenesis, prevalence, and advanced molecular identification techniques. Front Microbiol. 2014;5:705. https://doi.org/10.3389/fmicb.2014.00705
  • Martinez-Urtaza J, Trinanes J, Abanto M, et al. Epidemic dynamics of Vibrio parahaemolyticus illness in a hot spot of disease emergence, Galicia, Spain. Emerg Infect Dis. 2018;24(5): 852-9. https://doi.org/10.3201/eid2405.171700
  • Nair GB, Ramamurthy T, Bhattacharya SK et al. Global dissemination of Vibrio parahaemolyticus serotype O3:K6 and its serovariants. Clin Microbiol Rev. 2007;20(1):39-48. https://doi.org/10.1128/CMR.00025-06
  • New CY, Übong A, Nur Hasria K, et al. Risk of transmission of Vibrio parahaemolyticus in foods. IFRJ.2016;23(5):2249-57.
  • Procop GW, Church DL, Hall GS, Janda WM, Koneman EW, Schreckenber PC, Woods GL. Koneman’s Color Atlas and Textbook of Diagnostic Microbiology, 8th Chapter Curved Gram negative bacilli and oxidase positive fermenters, Seventh edition, s. 432- 471, Wolters Kluwer Health. Philadelphia (2017).
  • Qu M, Deng Y, Zhang X, et al. Etiology of acute diarrhea due to enteropathogenic bacteria in Beijing, China. J Infect. 2012;65(3):214-222. https://doi.org/10.1016/j.jinf.2012.04.010
  • Terzi-Gulel G, Martinez-Urtaza J. Molecular characterization of Vibrio parahaemolyticus in seafood from Black Sea, Turkey. Lett Appl Microbiol. 2016;62(6):494-500. https://doi.org/10.1111/lam.12579
  • Traore SG, Bonfoh B, Krabı R et al. Risk of Vibrio transmission linked to the consumption of crustacean in coastal towns of Coted’Ivoire. J Food Prot. 2012;75(6):1004-11. https://doi.org/10.4315/0362-028X.JFP-11-472
  • XU F, Gonzalez-Escalona N, Haendiges J, et al. Sequence Type 631 Vibrio parahaemolyticus, an emerging food borne pathogen in North America. J Clin Microbiol. 2017;55(2):645-8. https://doi.org/10.1128/JCM.02162-16 Zhang L, Orth K. Virulence determinants for Vibrio parahaemolyticus infection. Curr Opin Microbiol. 2013;16(1):70-7. https://doi.org/10.1016/j.mib.2013.02.002

First Food-Borne Cases of Vibrio Parahaemolyticus in Turkey

Year 2021, Volume: 35 Issue: 1, 28 - 32, 29.04.2021
https://doi.org/10.5222/ankem.2021.028

Abstract

Vibrio parahaemolyticus (V.parahaemolyticus) is detected in many parts of the world. It is one of the most common causes of food-borne infections in Asian countries and Japan, and is usually seen as
minor outbreaks involving less than ten cases. In this study, it is aimed to investigate V.parahaemolyticus in diarrhea cases in our laboratory in order to draw attention to the possible cases of this agent due to the increase in the consumption of shellfish. In the period of July-August 2018; patients who applied to the emergency service of our hospital with gastrointestinal tract infection symptoms following seafood consumption were investigated by stool microscopy and culture as part of routine procedures. Stool samples were cultured on Hektoen enteric agar, MacConkey agar, and sheep blood agar and were incubated at 37°C for 24 hours. After the incubation period, lactose negative and oxidase-positive colonies were identified by classical biochemical tests, VITEK 2 and MALDI-TOF MS (bioMérieux, France).
In seven patients aged between 12-59, clinical symptoms associated with gastroenteritidis started after consuming stuffed mussels in four, eating fish in one, and in a patient after consuming fast food.
One patient could not be contacted. In the microscopic examination of the macroscopically watery and mucous stool samples, abundant leukocytes in all samples, and abundant erythrocytes in addition to leukocytes in one sample were seen. The bacteria grown in culture were identified as V.parahaemolyticus by conventional methods and automated systems, Vitek 2 with 96 % and MALDITOF MS with 99 % accuracy. The results were also confirmed by the General Directorate of Public Health, National Enteric Pathogens Reference Laboratory by conventional methods, API 20 E and MALDI-TOF MS (BrukerDaltonics, USA). It should be kept in mind that V.parahaemolyticus can be isolated as a cause of gastroenteritis in diarrhea cases during the summer months, especially in the presence of a history of seafood consumption, and further investigations should be performed in this direction.

References

  • Abbott SL, Janda M, Farmer III JJ. Vibrio and Related Organisms, Carroll KC, Funke G (eds). Manual of Clinical Microbiology, 10. baskı” kitabında s.666- 676, ASM Press, Washington (2011).
  • Balta F, Yılmaz H. Kültür levreklerinde (Dicentrarchus labrax) Vibrio parahaemolyticus enfeksiyonu. JAES. 2019;4(2):104-10. https://doi.org/10.35229/jaes.544439
  • Bilgehan H. Klinik Mikrobiyolojik Tanı, 41. Bölüm. Besiyerleri, Ayıraçlar ve Deneyler, 2. baskı, s.641- 704, Barış yayınları, İzmir (1995).
  • CLSI. Methods for antimicrobial dilution and disk susceptibility testing of infrequently isolated fastidious bacteria. 2nd edition. CLSI guideline M45. Wayne, PA: Clinical and Laboratory Standards Institute. 2011;30(18):36-8.
  • Daniels NA, MacKinnon L, Bishop R, et al. Vibrio parahaemolyticus infections in the United States, 1973- 1998. J Infect Dis. 2000;181(5):1661-6. https://doi.org/10.1086/315459
  • Fujino T, Okuno Y, Nakada D et al. On the bacteriological examination of shirasu food poisoning. Med J Osaka Univ. 1953;4(2/3):299-304.
  • Kaneko T, Colwell RR. Ecology of Vibrio parahaemolyticus in Chesapeake Bay. J Bacteriol. 1973;113(1):24- 32. https://doi.org/10.1128/JB.113.1.24-32.1973
  • Letchumanan V, Chan KG, Lee LH. Vibrio parahaemolyticus: a review on the pathogenesis, prevalence, and advanced molecular identification techniques. Front Microbiol. 2014;5:705. https://doi.org/10.3389/fmicb.2014.00705
  • Martinez-Urtaza J, Trinanes J, Abanto M, et al. Epidemic dynamics of Vibrio parahaemolyticus illness in a hot spot of disease emergence, Galicia, Spain. Emerg Infect Dis. 2018;24(5): 852-9. https://doi.org/10.3201/eid2405.171700
  • Nair GB, Ramamurthy T, Bhattacharya SK et al. Global dissemination of Vibrio parahaemolyticus serotype O3:K6 and its serovariants. Clin Microbiol Rev. 2007;20(1):39-48. https://doi.org/10.1128/CMR.00025-06
  • New CY, Übong A, Nur Hasria K, et al. Risk of transmission of Vibrio parahaemolyticus in foods. IFRJ.2016;23(5):2249-57.
  • Procop GW, Church DL, Hall GS, Janda WM, Koneman EW, Schreckenber PC, Woods GL. Koneman’s Color Atlas and Textbook of Diagnostic Microbiology, 8th Chapter Curved Gram negative bacilli and oxidase positive fermenters, Seventh edition, s. 432- 471, Wolters Kluwer Health. Philadelphia (2017).
  • Qu M, Deng Y, Zhang X, et al. Etiology of acute diarrhea due to enteropathogenic bacteria in Beijing, China. J Infect. 2012;65(3):214-222. https://doi.org/10.1016/j.jinf.2012.04.010
  • Terzi-Gulel G, Martinez-Urtaza J. Molecular characterization of Vibrio parahaemolyticus in seafood from Black Sea, Turkey. Lett Appl Microbiol. 2016;62(6):494-500. https://doi.org/10.1111/lam.12579
  • Traore SG, Bonfoh B, Krabı R et al. Risk of Vibrio transmission linked to the consumption of crustacean in coastal towns of Coted’Ivoire. J Food Prot. 2012;75(6):1004-11. https://doi.org/10.4315/0362-028X.JFP-11-472
  • XU F, Gonzalez-Escalona N, Haendiges J, et al. Sequence Type 631 Vibrio parahaemolyticus, an emerging food borne pathogen in North America. J Clin Microbiol. 2017;55(2):645-8. https://doi.org/10.1128/JCM.02162-16 Zhang L, Orth K. Virulence determinants for Vibrio parahaemolyticus infection. Curr Opin Microbiol. 2013;16(1):70-7. https://doi.org/10.1016/j.mib.2013.02.002
There are 16 citations in total.

Details

Primary Language Turkish
Subjects Clinical Microbiology
Journal Section Research Articles
Authors

Nilgün Kansak 0000-0002-1117-3906

Rıza Adaleti

Belkis Levent 0000-0002-2866-0823

Sebahat Aksaray 0000-0002-0552-1337

Publication Date April 29, 2021
Published in Issue Year 2021 Volume: 35 Issue: 1

Cite

Vancouver Kansak N, Adaleti R, Levent B, Aksaray S. TÜRKİYE’DE İLK DEFA SAPTANAN GIDA KAYNAKLI VİBRİO PARAHAEMOLYTİCUS OLGULARI. ANKEM Derg. 2021;35(1):28-32.

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