title: Epidemiology and etiology characteristics of foodborne outbreaks caused by Vibrio parahaemolyticus during 2008-2010 in Guangdong province, China.
abstract: Vibrio parahaemolyticus infection has been considered the leading cause of bacterial illnesses mainly associated with seafood consumption in Guangdong province in China. In this study, epidemiological and etiological characteristics of 36 V. parahaemolyticus outbreaks that occurred from 2008 to 2010 in Guangdong province were analyzed; 284 strains involved were characterized by serotyping; virulence genes and 66 strains from four outbreaks therein were subtyped by pulsed-field gel electrophoresis (PFGE). Epidemiological evidence showed that 36% (13/36) of outbreaks were caused by food contamination, of which 84.6 % (11/13) were related to salted food, including viscera of pigs and cattle, meat, and vegetable salad. It was also indicated that 88.9% (32/36) of V. parahaemolyticus outbreaks appeared from June to September, 44.4% (16/36) of which occurred in canteens as well as 41.7% (15/36) in restaurants. As for the etiology, 31% (11/36) of outbreaks were caused by single serovar of strains, while 69% (25/36) were caused by multiserovars; O3:K6, O4:K8, O1:Kut, and O2:K3 were the dominant serovars. Among the 284 strains, 98.8% (254/257) of strains from patients were tdh-present and trh-absent, whereas 37.0% (10/27) from food were tdh-present. Cluster analysis of PFGE patterns demonstrated that strains in the same outbreak with identical serovar seemed to be diversified, whereas strains with various serovars could be closely related genetically. Moreover, cross-contamination between salted food and seafood was first confirmed by molecular subtyping in Guangdong, revealing that salted food might be a vital risk factor associated with V. parahaemolyticus outbreaks.
authors.affiliation: 1 Center for Disease Control and Prevention of Guangdong Province , Guangzhou, China .
authors.forename: Cong
authors.initials: C
authors.lastname: Ma
authors.forename: Xiaoling
authors.initials: X
authors.lastname: Deng
authors.forename: Changwen
authors.initials: C
authors.lastname: Ke
authors.forename: Dongmei
authors.initials: D
authors.lastname: He
authors.forename: Zhaoming
authors.initials: Z
authors.lastname: Liang
authors.forename: Wei
authors.initials: W
authors.lastname: Li
authors.forename: Bixia
authors.initials: B
authors.lastname: Ke
authors.forename: BoSheng
authors.initials: B
authors.lastname: Li
authors.forename: Yonghui
authors.initials: Y
authors.lastname: Zhang
authors.forename: Laiking
authors.initials: L
authors.lastname: Ng
authors.forename: Zhigang
authors.initials: Z
authors.lastname: Cui
mesh_terms: D000818:Animals; D002417:Cattle; D002681:China / Q000453:epidemiology; D004269:DNA, Bacterial / Q000302:isolation & purification; D004196:Disease Outbreaks; D016521:Electrophoresis, Gel, Pulsed-Field; D005506:Food Contamination / Q000032:analysis; D005516:Food Microbiology; D005517:Foodborne Diseases / Q000453:epidemiology* / Q000382:microbiology; D008460:Meat / Q000382:microbiology; D017747:Seafood / Q000382:microbiology; D012703:Serotyping; D013552:Swine; D014675:Vegetables / Q000382:microbiology; D014735:Vibrio Infections / Q000453:epidemiology*; D014736:Vibrio parahaemolyticus / Q000302:isolation & purification*
chemical_list: D004269:DNA, Bacterial