5/2/2019 Brotes> La FDA investigó un brote multiestado de Vibrio parahaemolyticus relacionado con carne fresca de cangrejo importada de Venez…

La FDA investigó un brote multiestado de

Vibrio parahaemolyticus relacionado con
carne fresca de cangrejo importada de
Venezuela
La Administración de Drogas y Alimentos de los EE. UU., Junto con los Centros para el Control y la
Prevención de Enfermedades (CDC) y los socios estatales y locales, investigaron un brote multiestatal de
enfermedades por Vibrio parahaemolyticus que estaba relacionado con la carne fresca de cangrejo.

Actualización - 27 de septiembre de 2018

Hasta el 27 de septiembre de 2018, se reportaron un total de 26 casos confirmados en el laboratorio de

infección por Vibrio parahaemolyticus en personas que comían carne fresca de cangrejo de Venezuela; los
casos fueron reportados por siete estados y el Distrito de Columbia.

Esta investigación de brotes ha terminado. Los procesadores y distribuidores deben saber que el Manual de
Análisis de Bacterias (BAM) de la FDA establece que "un producto procesado por calor no debe contener V.
parahaemolyticus viable y, de ser así, indicaría un problema importante en las prácticas de fabricación o
contaminación posterior al proceso". Información adicional para procesadores y distribuidores en la nueva
sección, " ¿Qué deben saber los procesadores y distribuidores ?"

Recomendaciones

Los consumidores y los restaurantes pueden querer considerar la posibilidad de utilizar carne de cangrejo
pasteurizada o recocer completamente (a una temperatura interna de al menos 165 ° F) carne de cangrejo
fresca, especialmente para los artículos que se servirán fríos.

¿Cuál es el problema y qué se está haciendo?

¿Qué es Vibrio parahaemolyticus ?
¿Qué tan pronto después de la exposición aparecen los síntomas?
¿Quién está en riesgo?
¿Qué deben hacer los restaurantes y los minoristas?
¿Qué necesitan hacer los consumidores?
¿Qué deben saber los procesadores y distribuidores?
Información Adicional

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Caso cuenta
Total de enfermedades : 26
Hospitalizaciones : 9
Muertes : 0
Último inicio de la enfermedad : 19 de julio de 2018
Estados con casos : CO (1), DC (3), DE (2), LA (2), NY (1), PA (1 ), VA (1)

A quién contactar
Consumers who have symptoms should contact their health care provider to report their symptoms and receive care.

To report a complaint or adverse event (illness or serious allergic reaction), you can

Call an FDA Consumer Complaint Coordinator

(https://www.fda.gov/Safety/ReportaProblem/ConsumerComplaintCoordinators/default.htm) if you wish to speak
directly to a person about your problem.
Complete an electronic Voluntary MedWatch form (https://www.accessdata.fda.gov/scripts/medwatch/medwatch-
online.htm) online.
Complete a paper Voluntary MedWatch form
(https://www.fda.gov/downloads/AboutFDA/ReportsManualsForms/Forms/UCM349464.pdf) that can be mailed to
FDA.

Visit www.fda.gov/fcic (http://www.fda.gov/fcic) for additional consumer and industry assistance.

Submit Questions Electronically (https://cfsan.secure.force.com/Inquirypage)

Get E-mail Updates (/AboutFDA/ContactFDA/ucm2005606.htm)

Follow Us on Twitter (https://twitter.com/FDAfood)

What's the Problem and What's Being Done?

The U.S. Food and Drug Administration worked with federal, state, and local officials regarding a Vibrio
parahaemolyticus outbreak linked to fresh crab meat from Venezuela. This crab meat was labeled as “fresh” or
“pre-cooked” and is a ready-to-eat (RTE) product.
Bacterial isolates from twelve cases have been analyzed through Whole Genome Sequencing (WGS), a type of
DNA testing that reveals the genetic makeup of an organism. Through this testing, it was confirmed that all
twelve isolates analyzed are genetically related to each other. Nine people (36%) were hospitalized. Illnesses
onsets ranged from April 1, 2018 to July 19, 2018.
On July 13, 2018, the FDA advised consumers to avoid eating fresh crab meat from Venezuela, as it may have
been contaminated with Vibrio parahaemolyticus.

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The outbreak investigation is over. The FDA’s Bacterial Analytical Manual (BAM) states that a heat-processed
product should not contain viable Vibrio parahaemolyticus. Consumers and restaurants can consider taking
additional safety measures by using pasteurized crab meat or recooking fresh crab meat, particularly for items
that do not have further cooking, such as cold dishes.
The FDA collaborated with state partners in conducting a traceback investigation. This investigation identified
multiple Venezuelan processors that supplied multiple brands of crab meat during the outbreak. FDA’s traceback
did not identify a single firm as the source of the outbreak.
As a result of the outbreak investigation, the FDA increased testing of fresh crab meat from Venezuela. The FDA
did not identify Vibrio parahaemolyticus in any samples tested, but the FDA did identify Salmonella and Listeria
monocytogenes in some crab meat samples collected at import. The affected products did not enter into U.S.
commerce.

What is Vibrio parahaemolyticus?

Vibrio bacteria naturally live in certain coastal waters and are present in higher concentrations between May and
October when water temperatures are warmer. About a dozen Vibrio species can cause human illness, known as
vibriosis. Vibrio parahaemolyticus is one of the most common species causing human illness in the United States.

Most people infected with Vibrio parahaemolyticus develop diarrhea, vomiting, abdominal cramps, nausea, fever
and stomach pain. Diarrhea tends to be watery and occasionally bloody.

How Soon After Exposure do Symptoms Appear?

Most people infected with Vibrio parahaemolyticus develop symptoms after approximately 24 hours, but timing can
vary.

Who is at Risk?
Anyone who consumes raw or undercooked shellfish is at risk of contracting Vibrio parahaemolyticus; however, the
product under investigation was a fresh, pre-cooked product that may be served chilled or lightly re-heated in
various dishes. Children younger than five, the elderly, and people with weakened immune systems are more likely
to have severe infections.

What Do Restaurants and Retailers Need To Do?

Restaurants and retailers may want to consider using pasteurized crab meat or recooking fresh crab meat,
particularly for items that do not have further cooking, such as cold dishes.

Restaurants and retailers should also be aware that the fresh crab meat may be a source of pathogens and should
control the potential for cross–contamination of food processing equipment and the food processing environment.
They should follow the steps below:

Wash hands with warm water and soap following the cleaning and sanitation process.
Retailers, restaurants, and other food service operators who have processed and packaged any potentially
contaminated products need to be concerned about cross contamination of cutting surfaces and utensils through
contact with the potentially contaminated products.
Retailers that have sold bulk product should clean and sanitize the containers used to hold the product.

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Regular frequent cleaning and sanitizing of food contact surfaces and utensils used in food preparation may help
to minimize the likelihood of cross–contamination.

What Do Consumers Need To Do?

Consumers may want to consider using pasteurized crab meat or recooking fresh crab meat, such as cold dishes.

People who think they might have become ill from eating possibly contaminated crab meat should talk to their
health care providers.

Consumers should always practice safe food handling and preparation measures. Wash hands, utensils, and
surfaces with hot, soapy water before and after handling food.

For general food safety advice regarding fish and shellfish, here are some steps you can take to prevent Vibrio:

When ordering shellfish in restaurants, ask that they be fully cooked unless they have been treated (and labeled
as such) with a method to reduce Vibrio (such as pressure treatment).
Keep raw foods from touching cooked foods and surfaces used for cooking and eating.

What Should Processors and Distributors Know?

Processors and distributors should know that the FDA’s Bacterial Analytical Manual (BAM) states that “A heat-
processed product should not contain viable Vibrio parahaemolyticus and if so, would indicate a significant problem
in manufacturing practices or post-process contamination.” Vibrio parahaemolyticus is an extremely heat sensitive
pathogen that will become non-detectable after being properly cooked. Several previous outbreaks linked to cooked
RTE crab meat were associated with insanitary conditions after cooking, such as cross-contamination by live crabs
or seawater.

FDA notes that its seafood HACCP regulation includes requirements for seafood processors to monitor conditions
and practices to prevent cross-contamination (21 CFR 123.11(b)(3)) and to monitor the safety of the water that
contacts food or food-contact surfaces (21 CFR 123.11(b)(1)).

El Apéndice 5 de la 4ª edición de la FDA de la Guía sobre riesgos y controles de los productos pesqueros y
productos pesqueros
(/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Seafood/ucm2018426.htm) (Guía)
contiene información sobre un “nivel de seguridad” para Vibrio parahaemolyticus en productos pesqueros RTE que
está por encima del nivel detectable. La FDA señala que, como se indica en la Guía, los niveles en la Guía no son
vinculantes para la FDA o el público. La FDA está en el proceso de reevaluar la Guía relacionada con la presencia
de Vibrio parahaemolyticus en la carne de cangrejo RTE cocida y tomará medidas caso por caso para proteger la
salud pública.

Información Adicional
CDC Vibrio Species (https://www.cdc.gov/vibrio/index.html)
Página del brote de (https://www.cdc.gov/vibrio/investigations/vibriop-07-18/index.html) C DC
(https://www.cdc.gov/vibrio/investigations/vibriop-07-18/index.html)

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