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Patricia M Griffin - One of the best experts on this subject based on the ideXlab platform.
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the role of gulf coast oysters harvested in warmer months in vibrio vulnificus infections in the united states 1988 1996
The Journal of Infectious Diseases, 1998Co-Authors: Roger L Shapiro, Sean F. Altekruse, Lori Hutwagner, R Bishop, Roberta M Hammond, Susan Wilson, S Thompson, R V Tauxe, Patricia M GriffinAbstract:Abstract Vibrio vulnificus infections are highly lethal and associated with consumption of Raw Shellfish and exposure of wounds to seawater. V. vulnificus infections were reported to the Centers for Disease Control and Prevention from 23 states. For primary septicemia infections, oyster trace-backs were performed and water temperature data obtained at harvesting sites. Between 1988 and 1996, 422 infections were reported; 45% were wound infections, 43% primary septicemia, 5% gastroenteritis, and 7% from undetermined exposure. Eighty-six percent of patients were male, and 96% with primary septicemia consumed Raw oysters. Sixty-one percent with primary septicemia died; underlying liver disease was associated with fatal outcome. All trace-backs with complete information implicated oysters harvested in the Gulf of Mexico; 89% were harvested in water >22 degrees C, the mean annual temperature at the harvesting sites (P < .0001). Control measures should focus on the increased risk from oysters harvested from the Gulf of Mexico during warm months as well as education about host susceptibility factors.
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The Role of Gulf Coast Oysters Harvested in Warmer Months in Vibrio vulnificus Infections in the United States, 1988–1996
The Journal of Infectious Diseases, 1998Co-Authors: Roger L Shapiro, Sean F. Altekruse, Lori Hutwagner, R Bishop, Roberta M Hammond, Susan Wilson, S Thompson, R V Tauxe, Beverly Ray, Patricia M GriffinAbstract:Vibrio vulnificus infections are highly lethal and associated with consumption of Raw Shellfish and exposure of wounds to seawater. V. vulnificus infections were reported to the Centers for Disease Control and Prevention from 23 states. For primary septicemia infections, oyster trace-backs were performed and water temperature data obtained at harvesting sites. Between 1988 and 1996, 422 infections were reported; 45% were wound infections, 43% primary septicemia, 5% gastroenteritis, and 7% from undetermined exposure. Eighty-six percent of patients were male, and 96% with primary septicemia consumed Raw oysters. Sixty-one percent with primary septicemia died; underlying liver disease was associated with fatal outcome. All trace-backs with complete information implicated oysters harvested in the Gulf of Mexico; 89% were harvested in water >22 degrees C, the mean annual temperature at the harvesting sites (P < .0001). Control measures should focus on the increased risk from oysters harvested from the Gulf of Mexico during warm months as well as education about host susceptibility factors.
Giuseppe Giusti - One of the best experts on this subject based on the ideXlab platform.
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Typhoid fever in the neapolitan area: A case-control study
European Journal of Epidemiology, 1992Co-Authors: Tommaso Stroffolini, G. Manzillo, R. De Sena, E. Manzillo, P. Pagliano, M. Zaccarelli, M. Russo, M. Soscia, Giuseppe GiustiAbstract:Typhoid fever is endemic in the Neapolitan area, where its yearly incidence rate largely exceeds the corresponding national figure. During the period from January to June, 1990, a matched case-control study was carried out in order to identify risk factors of the disease in this area; 51 subjects (mean age 27.2 years) with typhoid fever were compared with 102 controls matched with respect to age, sex and educational level. Consumption of Raw Shellfish was reported by 76.5% of the cases, as opposed to 19.6% of the controls (P < 0.01). Subjects who had eaten this food item had a 13.3-fold risk (C.I. 95% = 5.5 - 32.8) of contracting typhoid fever. In contrast, no risk was found to be associated with consumption of cooked Shellfish, Raw vegetables, ice-cream, non-potable water, or unpasteurized milk. The risk factor identified in this study shows that hazardous dietary habits and inadequate sewage treatment facilities, combined with lack of sanitation in the harvesting and marketing of Shellfish, play a major role in the endemicity of typhoid fever in the Neapolitan area.
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Typhoid fever in the Neapolitan area: a case-control study.
European Journal of Epidemiology, 1992Co-Authors: Tommaso Stroffolini, Manzillo G, R. De Sena, E. Manzillo, P. Pagliano, M. Zaccarelli, M. Russo, M. Soscia, Giuseppe GiustiAbstract:Typhoid fever is endemic in the Neapolitan area, where its yearly incidence rate largely exceeds the corresponding national figure. During the period from January to June, 1990, a matched case-control study was carried out in order to identify risk factors of the disease in this area; 51 subjects (mean age 27.2 years) with typhoid fever were compared with 102 controls matched with respect to age, sex and educational level. Consumption of Raw Shellfish was reported by 76.5% of the cases, as opposed to 19.6% of the controls (P < 0.01). Subjects who had eaten this food item had a 13.3-fold risk (C.I. 95% = 5.5 - 32.8) of contracting typhoid fever. In contrast, no risk was found to be associated with consumption of cooked Shellfish, Raw vegetables, ice-cream, non-potable water, or unpasteurized milk.
Sean F. Altekruse - One of the best experts on this subject based on the ideXlab platform.
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the role of gulf coast oysters harvested in warmer months in vibrio vulnificus infections in the united states 1988 1996
The Journal of Infectious Diseases, 1998Co-Authors: Roger L Shapiro, Sean F. Altekruse, Lori Hutwagner, R Bishop, Roberta M Hammond, Susan Wilson, S Thompson, R V Tauxe, Patricia M GriffinAbstract:Abstract Vibrio vulnificus infections are highly lethal and associated with consumption of Raw Shellfish and exposure of wounds to seawater. V. vulnificus infections were reported to the Centers for Disease Control and Prevention from 23 states. For primary septicemia infections, oyster trace-backs were performed and water temperature data obtained at harvesting sites. Between 1988 and 1996, 422 infections were reported; 45% were wound infections, 43% primary septicemia, 5% gastroenteritis, and 7% from undetermined exposure. Eighty-six percent of patients were male, and 96% with primary septicemia consumed Raw oysters. Sixty-one percent with primary septicemia died; underlying liver disease was associated with fatal outcome. All trace-backs with complete information implicated oysters harvested in the Gulf of Mexico; 89% were harvested in water >22 degrees C, the mean annual temperature at the harvesting sites (P < .0001). Control measures should focus on the increased risk from oysters harvested from the Gulf of Mexico during warm months as well as education about host susceptibility factors.
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The Role of Gulf Coast Oysters Harvested in Warmer Months in Vibrio vulnificus Infections in the United States, 1988–1996
The Journal of Infectious Diseases, 1998Co-Authors: Roger L Shapiro, Sean F. Altekruse, Lori Hutwagner, R Bishop, Roberta M Hammond, Susan Wilson, S Thompson, R V Tauxe, Beverly Ray, Patricia M GriffinAbstract:Vibrio vulnificus infections are highly lethal and associated with consumption of Raw Shellfish and exposure of wounds to seawater. V. vulnificus infections were reported to the Centers for Disease Control and Prevention from 23 states. For primary septicemia infections, oyster trace-backs were performed and water temperature data obtained at harvesting sites. Between 1988 and 1996, 422 infections were reported; 45% were wound infections, 43% primary septicemia, 5% gastroenteritis, and 7% from undetermined exposure. Eighty-six percent of patients were male, and 96% with primary septicemia consumed Raw oysters. Sixty-one percent with primary septicemia died; underlying liver disease was associated with fatal outcome. All trace-backs with complete information implicated oysters harvested in the Gulf of Mexico; 89% were harvested in water >22 degrees C, the mean annual temperature at the harvesting sites (P < .0001). Control measures should focus on the increased risk from oysters harvested from the Gulf of Mexico during warm months as well as education about host susceptibility factors.
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Associations between diet and health behavior: Results from the 1992 Rhode Island Behavioral Risk Factor Survey
Journal of Behavioral Medicine, 1995Co-Authors: Sean F. Altekruse, Babagaleh B. Timbo, Marcia L. Headrick, Karl C. KlontzAbstract:The 1992 Rhode Island Behavioral Risk Factor Surveillance System was used to assess self-reported health behaviors of consumers of finfish and Raw Shellfish. We hypothesized that consumers of finfish, foods considered to be healthy, were more likely than nonconsumers of finfish to partake in health-promoting behaviors. Similarly, we postulated that consumers of Raw molluscan Shellfish, foods linked to an elevated risk of acquiring various illnesses, were more likely than nonconsumers of Raw-Shellfish to partake in risk-taking behaviors. Finfish eaters were significantly more likely than abstainers to report recent exercise, efforts to lose weight, periodic monitoring of serum cholesterol, and not currently being smokers. Raw Shellfish eaters were significantly more likely than abstainers to report recent acute and chronic alcohol consumption. The results suggest that inquiry into dietary patterns may be an avenue for exploring other health behaviors.
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Raw Shellfish consumption in California: the 1992 California Behavioral Risk Factor Survey.
American Journal of Preventive Medicine, 1995Co-Authors: Babgaleh B. Timbo, Sean F. Altekruse, Marcia Headrick, Karl C. KlontzAbstract:We used the 1992 California Behavioral Risk Factor Surveillance System to study the prevalence of Raw Shellfish consumption in California and the demographic and behavioral characteristics of Raw Shellfish consumers. We used the logistic regression analysis of the weighted survey data with PC SAS and SUDAAN to adjust for the effects of age and gender. Twenty-three percent of the respondents in the survey reported that they ate Raw Shellfish; one third of these reported eating Raw Shellfish once a month. Higher prevalences of Raw Shellfish consumption were reported by men, persons 18–49 years old, those with income above $25,000 and education beyond high school than by women, individuals older than 49 years, and those with an income of $25,000 or less per year and 12 or fewer years of school. A higher percentage of persons with liver disease, stomach surgery, and a history of chronic alcohol drinking reported consumption of Raw Shellfish than did individuals without liver disease, previous stomach surgery, or a history of alcohol abuse. After adjustment for gender and age, those who reported acute (P
Anita C Wright - One of the best experts on this subject based on the ideXlab platform.
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methods for isolation and confirmation of vibrio vulnificus from oysters and environmental sources a review
Journal of Microbiological Methods, 2004Co-Authors: Valerie J Harwood, Jagruti P Gandhi, Anita C WrightAbstract:Abstract The gram-negative bacterium Vibrio vulnificus is a natural inhabitant of estuarine waters and poses a significant health threat to humans who suffer from immune disorders, liver disease, or hemochromatosis (iron overload). V. vulnificus enters human hosts via wound infections or consumption of Raw Shellfish (primarily oysters), and infections frequently progress to septicemia and death in susceptible individuals. Prevalence in waters and Shellfish is not correlated with fecal indicator organisms; therefore, species-specific detection and enumeration of V. vulnificus in the environment has become a priority for agencies that are responsible for Shellfish safety. The many selective-differential media developed for isolation of Vibrio spp., and specifically for V. vulnificus detection, are reviewed here; however, none of the media developed to date combines the sensitivity to low numbers with the specificity necessary to inhibit growth of other organisms. Therefore, immunological and molecular protocols are needed for confirmation of the identity of the organism and are discussed in detail. Methods under development that hold promise for rapid, accurate, and sensitive detection and enumeration of the organism include multiplex and real-time PCR. Developing technologies that have proven useful for detection and investigation of other pathogens such as biosensors, spectroscopy and microarrays may provide the next generation of tools for investigation of the prevalence and ecology of V. vulnificus .
Karl C. Klontz - One of the best experts on this subject based on the ideXlab platform.
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Raw Shellfish Consumption Among Renal Disease Patients A Risk Factor for Severe Vibrio Vulnificus Infection
American Journal of Preventive Medicine, 1998Co-Authors: Parisa Gholami, Susie Q. Lew, Karl C. KlontzAbstract:Abstract Background: Raw Shellfish–associated Vibrio vulnificus septicemia, with a case-fatality rate of nearly 50%, occurs most commonly in immunocompromised patients or those with liver disease. Methods: Sixty patients with renal disease treated with hemodialysis at The George Washington University and awaiting renal transplantation completed an initial survey that assessed their Raw Shellfish eating habits and knowledge regarding the pathogen V. vulnificus . Patients were then given educational materials describing the risks of eating Raw Shellfish and, one month later, completed a second survey that assessed their knowledge retention and intent to eat or not eat Raw Shellfish in the future. Results: Sixty of 68 (88%) eligible patients completed the survey. Forty-eight percent of patients reported having eaten Raw Shellfish after being diagnosed with kidney disease, with the highest rates reported among subjects ≤ 49 years old and subjects with more than a high school education. Prior to receiving the educational materials, no patient had heard of the pathogen V. vulnificus . Three quarters of patients reported never having been advised by a physician to avoid eating Raw Shellfish. One month after reading the educational materials, 75% of patients said they would refrain from eating Raw Shellfish in the future. Conclusions: In view of their immunocompromised status, patients with end-stage renal disease should be counseled to abstain from eating Raw Shellfish.
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Associations between diet and health behavior: Results from the 1992 Rhode Island Behavioral Risk Factor Survey
Journal of Behavioral Medicine, 1995Co-Authors: Sean F. Altekruse, Babagaleh B. Timbo, Marcia L. Headrick, Karl C. KlontzAbstract:The 1992 Rhode Island Behavioral Risk Factor Surveillance System was used to assess self-reported health behaviors of consumers of finfish and Raw Shellfish. We hypothesized that consumers of finfish, foods considered to be healthy, were more likely than nonconsumers of finfish to partake in health-promoting behaviors. Similarly, we postulated that consumers of Raw molluscan Shellfish, foods linked to an elevated risk of acquiring various illnesses, were more likely than nonconsumers of Raw-Shellfish to partake in risk-taking behaviors. Finfish eaters were significantly more likely than abstainers to report recent exercise, efforts to lose weight, periodic monitoring of serum cholesterol, and not currently being smokers. Raw Shellfish eaters were significantly more likely than abstainers to report recent acute and chronic alcohol consumption. The results suggest that inquiry into dietary patterns may be an avenue for exploring other health behaviors.
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Raw Shellfish consumption in California: the 1992 California Behavioral Risk Factor Survey.
American Journal of Preventive Medicine, 1995Co-Authors: Babgaleh B. Timbo, Sean F. Altekruse, Marcia Headrick, Karl C. KlontzAbstract:We used the 1992 California Behavioral Risk Factor Surveillance System to study the prevalence of Raw Shellfish consumption in California and the demographic and behavioral characteristics of Raw Shellfish consumers. We used the logistic regression analysis of the weighted survey data with PC SAS and SUDAAN to adjust for the effects of age and gender. Twenty-three percent of the respondents in the survey reported that they ate Raw Shellfish; one third of these reported eating Raw Shellfish once a month. Higher prevalences of Raw Shellfish consumption were reported by men, persons 18–49 years old, those with income above $25,000 and education beyond high school than by women, individuals older than 49 years, and those with an income of $25,000 or less per year and 12 or fewer years of school. A higher percentage of persons with liver disease, stomach surgery, and a history of chronic alcohol drinking reported consumption of Raw Shellfish than did individuals without liver disease, previous stomach surgery, or a history of alcohol abuse. After adjustment for gender and age, those who reported acute (P
