Studies on Seasonal Changes in Occurrence of Food-Borne Disease Associated with <i>Kudoa septempunctata</i>

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  • OHNISHI Takahiro
    Division of Microbiology, National Institute of Health Sciences
  • FURUSAWA Hiroko
    Division of Microbiology, National Institute of Health Sciences
  • SAKO Hiroshi
    Kamiura Station, National Research Institute of Aquaculture Fisheries Research Agency
  • OTOTAKE Mitsuru
    National Research Institute of Aquaculture Fisheries Research Agency
  • FUKUDA Yutaka
    Fisheries Research Division, Oita Prefectural Agriculture, Forestry and Fisheries Research Center
  • YOSHINARI Tomoya
    Division of Microbiology, National Institute of Health Sciences
  • YAMAZAKI Akiko
    Division of Microbiology, National Institute of Health Sciences
  • KAMATA Yoichi
    Division of Microbiology, National Institute of Health Sciences
  • SUGITA-KONISHI Yoshiko
    Division of Microbiology, National Institute of Health Sciences

Bibliographic Information

Other Title
  • クドア食中毒および <i>Kudoa septempunctata</i> の季節による特徴
  • クドア食中毒およびKudoa septempunctataの季節による特徴
  • クドア ショクチュウドク オヨビ Kudoa septempunctata ノ キセツ ニ ヨル トクチョウ
  • Studies on Seasonal Changes in Occurrence of Food-Borne Disease Associated with Kudoa septempunctata

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Our surveillance indicated the food-borne disease associated with Kudoa septempunctata has occurred on summer season. To elucidate the reasons of that, we investigated the temperature effect of food-borne disease associated with K. septempunctata. We continually purchased olive flounders in the same lot from the fish farm that was infected with K. septempunctata partly and determined the number of spores in olive flounder muscle. Both the positive ratio of K. septempunctata in olive flounder and the number of spores did not show the seasonal change from January to August. We discovered that the temperature of seawater in summer season was over 20℃. However, the positive ratio of K. septempunctata, the number of spores and the toxicity of K. septempunctata were not affected by high temperature of seawater. These results demonstrated that the temperature rise of sea water was not a reason why the frequency of the food-borne disease increases in summer season.

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