Vibrio parahaemolyticus: an Australian perspective
Claire E. Hedges A B *A Biosciences & Food Technology Discipline, School of Science, RMIT University, Melbourne, Vic., Australia.
B National Measurement Institute, Port Melbourne, Vic., Australia.
Claire Hedges graduated with a Master of Biotechnology (Food Science) from RMIT University in 2017 and is currently a PhD candidate researching pathogenic Vibrios in seafood products through a collaboration between RMIT University and the National Measurement Institute (NMI). Alongside her studies, Claire works as a Research Development Officer at the NMI and her research interests include facemask testing, molecular microbiology and bioinformatics. |
Microbiology Australia 43(2) 61-63 https://doi.org/10.1071/MA22021
Submitted: 23 March 2022 Accepted: 24 April 2022 Published: 17 May 2022
© 2022 The Author(s) (or their employer(s)). Published by CSIRO Publishing on behalf of the ASM. This is an open access article distributed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND)
Abstract
A recent outbreak of gastroenteritis caused by Vibrio parahaemolyticus following consumption of South Australian oysters has brought to the forefront an increasing hazard for the Australian oyster industry and consumers. Vibrio pathogens have been sparsely implicated in illnesses in Australia; however, rising sea temperatures and varied weather conditions delivered by climate change could be driving the increased prevalence of these pathogens in our oyster growing regions. This is a brief overview of Vibrio parahaemolyticus, the risk it presents to our industry and consumers, and an insight into the limitations involved with detection and identification of the pathogen in foods.
Keywords: Australia, foodborne diseases, food safety, microbiology, oysters, qPCR, Vibrio parahaemolyticus.
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