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Vibrio parahaemolyticus (Vp), a bacterium naturally found in the coastal waters, is the predominant cause of acute gastroenteritis in BC through the consumption of raw and undercooked seafood, especially contaminated oysters. In 2015 a large outbreak resulted in hundreds of infections and a halt in the sale of BC oysters, severely impacting the sector. The BCCDC Public Health Laboratory, in partnership with the Canadian Food Inspection Agency, developed genomic tools to limit the spread of disease, reduce economic disruption and improve human health.

To better understand the sources of Vp outbreaks, 700 clinical and environmental samples of the Vp samples were sourced in BC and then sequenced. A genomic pipeline that assembles genomes and detects various genes of interest was also developed. The team found different proportions of anti-microbial resistance and virulence genes between clinical and environmental samples. Preliminary analyses have identified gene markers associated with predicting pathogenicity.

The communities of bacteria found in oysters (microbiomes) were also studied to help understand interactions influencing Vp populations. The team found that elevated storage temperatures post-harvest increased total bacterial counts and therefore increased proportions of Vibrio species present. Ongoing analyses of the differences in bacterial community structure and the composition of the Vibrio community will help to inform oyster cultivation and post-harvest practices to help limit the possibility of outbreaks.

The tools developed by UPCOAST-V have greatly enhanced BC’s public health surveillance methods and have the potential to improve responsiveness during outbreaks, providing British Columbians and Canadians with safer seafood. The relationships and communication pipelines forged among key stakeholders in this project are critical to helping achieve a long-lasting One Health approach to improving food safety and protecting public health in BC.