Development of an easy, sensitive, and quantitative method to detect enteric pathogens of global importance
Principal investigator: NISHIBUCHI, Mitsuaki
Period: FY2012-15
Outline:
The amount of exported/imported food is increasing year by year and it is a global activity. It is therefore an issue of a global importance to secure the necessary amount and safety of food traded. WHO and FAO are collaborating in establishing appropriate world standard levels of food-poisoning microbial pathogens in selected foods based on the results of risk assessment to avoid unnecessary trade friction. Sensitive quantitative detection methods are necessary for this purpose. In addition, the methods have to be easy to perform so that they can be carried out in all countries in the world including developing countries. The principal investigators and his collaborators have been studying international epidemiology of three food-poisoning bacterial enteric pathogens. They include Vibrio parahaemolyticus, enterohemorrhagic Eschericia coli O157, and toxigenic Vibrio cholerae. The foods contaminated by these pathogens are likely to become those need due attention when traded across international borders. In this study, unique techniques are employed to develop the above-mentioned detection methods and the newly developed methods will be subject to validations in various parts of the world.
Molluscan bivalves sold in a fresh market in Shanghai. Vibrio parahaemolyticus and molluscan bivalves, if consumed raw or without proper heating, forms a dangerous risk combination. These molluscan bivalves are traded in Southeast and East Asia areas and they are often consumed without enough heating by tradition. Oysters are traded worldwide, with North America, Europe, and Australia being included in the trading countries and the oysters are usually consumed raw or live.
Live shrimp found in an aquarium in a restaurant in Singapore. Consumption of the shrimp cultured near the area where cholera is endemic and toxigenic strains of Vibrio cholerae is a high risk combination.
Oscar Robert is originally from Peru and currently a graduate student in Prof. Nishibuchi’s laboratory (a male at the right top). He introduced a new method for examination of seafood for Vibrio parahaemolyticus to the participants representing various Asian countries in a training workshop organized by FAO and held in Singapore during November 19 – 24, 2012.
