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Journals / AYDIN GASTRONOMY / 2018 / Cilt: 2 - Sayı: 2

Potential Seafood Safety Hazard: Vibro vulnificus

Potansiyel Deniz Ürünleri Güvenliği Tehlikesi: Vibrio vulnificus

Atheer Jasim MOHAMMED
Kamil BOSTAN
Pages
61–72
Publication Date
2018-07-01
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

This review summarizes the general characteristics, survival in the environment and food, risk assessment and Control of Vibrio vulnificus

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Vibrio vulnificus is one of about a dozen species of Vibrio bacteria that can cause human illness, called vibriosis.
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Key Findings & Data:Vibrio naturally live in certain coastal waters and are present in higher concentrations when water temperatures are warmer.
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Conclusion & Impact:This review summarizes the general characteristics, survival in the environment and food, risk assessment and Control of Vibrio vulnificus
🔬Design:Experimental Field Trial
📍Scope:Comprehensive Sample
⚙️Variables:Vibrio · gıda patojeni · deniz ürünleri

Abstract

Vibrio vulnificus is one of about a dozen species of Vibrio bacteria that can cause human illness, called vibriosis. Vibrio naturally live in certain coastal waters and are present in higher concentrations when water temperatures are warmer. People most often become infected with Vibrio vulnificus by eating raw or undercooked shellfish. Vibrio vulnificus can cause primary septicemia, a bloodstream infection with including fever, dangerously low blood pressure, and blistering skin lesions when taken with food. This review summarizes the general characteristics, survival in the environment and food, risk assessment and Control of Vibrio vulnificus

Özet

Vibrio vulnificus, insanlarda vibriosis olarak adlandırılan bir hastalığa neden olabilen yaklaşık bir düzine Vibrio bakteri türünden biridir. Vibriolar doğal olarak kıyıya yakın sularda bulunur ve ve su sıcaklıkları arttığında çok yüksek sayılara ulaşabilir. İnsanlar çoğunlukla ham veya az pişmiş kabuklu deniz ürünleri yiyerek Vibrio vulnificus ile enfekte olurlar. Gıdalarla birlikte alındığında Vibrio vulnificus, kana karışarak yüksek teş ile seyreden septisemiye, tehlikeli seviyede düşük kan basıncına ve cilt lezyonlarının kabarmasına neden olabilir. Bu makalede Vibrio vulfnificus’un genel özellikleri, çevre ve gıdalardaki canlılığı, risk yönetimi ve kontrolü ile ilgili bilgiler özetlenmiştir

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Cite This Article

MOHAMMED, A. J., BOSTAN, K. (2018). Potential Seafood Safety Hazard: Vibro vulnificus. AYDIN GASTRONOMY, Cilt: 2 - Sayı: 2, 61–72. https://ajindex.com/articles/472042

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References (6)

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