[3] Few data exist on the use of JE-VC vaccine to boost immunity

following a primary course of JE-MB. Both are derived from different viral strains, and in this case, follow-up serology indicated protective immunity after one dose of JE-VC. Previously, a primary series of JE-VC was recommended to all travelers regardless of prior vaccination history, but a recent study has demonstrated the efficacy of a single dose of JE-VC in JE-MB-primed travelers.[10] This would suggest that the viral strains Nakayama and SA14-14-2 are immunologically similar and elicit cross-reactive immune responses. This may underlie the allergic Selleckchem Oligomycin A reaction in this case. The similar nature of the reactions to both JE-MB/rabies and later JE-VC lead us to hypothesize

that the JE vaccine precipitated the allergic reaction in both vaccination schedules. Decline in antibody levels occurs with both vaccines after 1 year and booster doses may be needed in travelers with continued risk.[2] In the case we have reported, we will repeat serology, and if the risk benefit analysis favors a further booster dose we may consider experimental boosting intradermally at one-fifth of the normal dose with anti-histamine cover. This approach has been successful with egg-allergic yellow fever vaccine recipients.[11] Pirfenidone molecular weight JE-VC vaccine is associated with a lower risk of adverse events than JE-MC vaccines. We describe a case in which a similar allergic response occurred to both JE-MB and JE-VC vaccines. In the absence of identifiable allergogenic excipients, this may represent an allergy to the JE virus antigen. Cross-reactivity between the

JE-MB and the JE-VC vaccines remains poorly understood. While JE-VC undergoes post-marketing surveillance, we recommend vigilance and reporting of adverse reactions to improve the characterization of the safety profile of this new vaccine. The authors state that they have no conflicts of interest. “
“Background. Cebiche is a common dish in Latin America, Interleukin-3 receptor prepared using raw fish mixed with vegetables and marinated with lime juice. The acidity of the lime juice is commonly believed to destroy bacteria and render cebiche as safe to eat. Little data exist concerning rates of cebiche-associated gastroenteritis outbreaks, although these may be high given the popularity of the dish. Methods. We inoculated raw fish with Aeromonas hydrophila, Vibrio parahaemolyticus, and enterotoxigenic Escherichia coli to determine the effect of the cebiche preparation process on bacterial viability. Raw fish were exposed to a suspension of 1.0 × 108 colony-forming units (CFUs) of each organism in a 50-mL solution, prior to the addition of cebiche ingredients. A typical Peruvian cebiche recipe was used combining limes, onions, sweet potatoes, cilantro, and hot peppers marinated together for 30 minutes.