Caister Academic Press

Vibrio spp.

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A review of Vibrio spp..

Vibrio spp.

Adapted from Mitsuaki Nishibuchi and Angelo DePaola in Foodborne Pathogens: Microbiology and Molecular Biology
Vibrio spp.: Vibrio species are prevalent in estuarine and marine environments and seven species can cause seafoodborne infections. Vibrio cholerae O1 and O139 serovtypes produce cholera toxin and are agents of cholera. However, fecal-oral route infections in the terrestrial environment are responsible for epidemic cholera. V. cholerae non-O1/O139 strains may cause gastroenteritis through production of known toxins or unknown mechanism. Vibrio parahaemolytitucs strains capable of producing thermostable direct hemolysin (TDH) and/or TDH-related hemolysin are most important cause of gastroenteritis associated with seafood consumption. Vibrio vulnificus is responsible for seafoodborne primary septicemia and its infectivity depends primarily on the risk factors of the host. V. vulnificus infection has the highest case fatality rate (50%) of any foodborne pathogen. Four other species (Vibrio mimicus, Vibrio hollisae, Vibrio fluvialis, and Vibrio furnissii) that have potential to cause gastroenteritis have been reported. Some strains of these species produce known toxins but the pathogenic mechanism is largely not understood. The ecology of and detection and control methods for all seafoodborne Vibrio pathogens are essentially similar.

Vibrio spp. Resources

Foodborne Pathogens: Microbiology and Molecular Biology
Bacillus cereus
Emerging foodborne pathogens
Listeria monocytogenes
Staphylococcus aureus
Vibrio spp.
Yersinia enterocolitica
Foodborne pathogens
Current Issues in Molecular Biology
Molecular Biology Resource

Further reading