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Infectious outbreaks associated with bivalve shellfish consumption: a worldwide perspective.
Israel Potasman1, Alona Paz, Majed Odeh
1Infectious Diseases, Bnai Zion Medical Center, and the Rappaport Faculty of Medicine, Technion, Haifa, Israel. I.Potasman@b-zion.org.il
Summary
Shellfish consumption has increased, leading to more outbreaks of foodborne illness. Identifying pathogens like Hepatitis A virus and Vibrio species is crucial for public health.
Area of Science:
- Foodborne illness
- Microbiology
- Public Health
Background:
- Shellfish-associated infections have been documented for over 100 years.
- Global shellfish consumption has risen significantly since the 1970s, correlating with increased infection reports.
- Outbreaks are most frequently reported in the United States, followed by Europe, Asia, and Australia.
Purpose of the Study:
- To review the epidemiology of shellfish-associated infections.
- To identify the primary causative agents and associated bivalve mollusks.
- To highlight the public health implications and suggest control strategies.
Main Methods:
- Review of historical and contemporary outbreak data.
- Identification of common shellfish vehicles (oysters, clams, mussels).
- Categorization of etiological agents (viral, bacterial).
Main Results:
- Oysters are the most common source of outbreaks, followed by clams and mussels.
- Caliciviruses are the most frequent viral cause, while Hepatitis A virus caused the largest single outbreak.
- Vibrio species are the leading bacterial pathogens, with Vibrio vulnificus posing a significant mortality risk (up to 50%) in immunocompromised individuals.
Conclusions:
- Effective identification of pathogens using conventional and molecular methods is essential.
- Targeted control measures are needed throughout the bivalve supply chain (growing, harvesting, shipping).
- Improved surveillance and pathogen detection can mitigate the impact of shellfish-associated infections.