{"id":2466,"date":"2014-03-25T05:00:26","date_gmt":"2014-03-25T09:00:26","guid":{"rendered":"http:\/\/admin.acceleratingscience.com\/?p=2466"},"modified":"2014-03-25T05:00:26","modified_gmt":"2014-03-25T09:00:26","slug":"fact-sheet-on-vibrio","status":"publish","type":"post","link":"https:\/\/www.thermofisher.com\/blog\/food\/fact-sheet-on-vibrio\/","title":{"rendered":"Fact Sheet on Vibrio"},"content":{"rendered":"<p><em><a href=\"http:\/\/admin.acceleratingscience.com\/wp-content\/uploads\/2014\/03\/Vibrio-Fact-Sheet-Infographic-2.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-3522 \" src=\"http:\/\/admin.acceleratingscience.com\/wp-content\/uploads\/2014\/03\/Vibrio-Fact-Sheet-Infographic-2.png\" alt=\"Vibrio Fact Sheet Infographic\" width=\"300\" height=\"559\" srcset=\"https:\/\/admin.acceleratingscience.com\/food\/wp-content\/uploads\/sites\/5\/2014\/03\/Vibrio-Fact-Sheet-Infographic-2.png 580w, https:\/\/admin.acceleratingscience.com\/food\/wp-content\/uploads\/sites\/5\/2014\/03\/Vibrio-Fact-Sheet-Infographic-2-161x300.png 161w, https:\/\/admin.acceleratingscience.com\/food\/wp-content\/uploads\/sites\/5\/2014\/03\/Vibrio-Fact-Sheet-Infographic-2-550x1024.png 550w, https:\/\/admin.acceleratingscience.com\/food\/wp-content\/uploads\/sites\/5\/2014\/03\/Vibrio-Fact-Sheet-Infographic-2-400x745.png 400w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/em><strong>Description<em><br \/>\n<\/em><\/strong><em>Vibrio<\/em>\u00a0is a genus of\u00a0<a title=\"Wikipedia on Gram negative bacteria\" href=\"http:\/\/en.wikipedia.org\/wiki\/Gram-negative_bacteria\" target=\"_blank\">Gram-negative<\/a>, <a title=\"Wikipedia on Facultative anaerobic organism\" href=\"http:\/\/en.wikipedia.org\/wiki\/Facultative_anaerobic_organism\" target=\"_blank\">facultative anaerobic<\/a> comma-shaped bacteria. Many species of <em>Vibrio<\/em> are halophilic (salt-loving) and therefore\u00a0can be found in seawater and seafood. Large numbers of<em> Vibrio<\/em> are found in the summer months as the temperature of water rises, causing them to multiply. This genus contains several pathogenic species, including <em>Vibrio cholerae<\/em>, <em>Vibrio parahaemolyticus<\/em> and <em>Vibrio vulnificus<\/em>.<br \/>\n<strong><em><br \/>\n<\/em>i) <em>Vibrio cholerae<\/em><\/strong><br \/>\n<em>V. cholerae<\/em> causes cholera, a severe diarrhoeal disease that in some cases causes dehydration and is potentially fatal.\u00a0There are four serotypes of\u00a0<em>V. cholerae<\/em> that cause disease<em>:<\/em>\u00a0O1, O139, non-O1 and non-O139.<\/p>\n<ul>\n<li><em>V. cholerae<\/em>\u00a0O1 and O139\u00a0are the most robust forms of this pathogen, able to withstand a high concentration of salt. They produce the <a title=\"Wikipedia on Cholera toxin\" href=\"http:\/\/en.wikipedia.org\/wiki\/Cholera_toxin\" target=\"_blank\">cholera toxin<\/a> (CTx) and toxin co-regulated pilus (TCP) which are responsible for epidemics\/pandemics of cholera, particularly in countries with poor sanitation levels.<\/li>\n<li><em>V. cholerae<\/em> non-O1 and non-O139\u00a0do not produce CTx but are a known cause of gastrointestinal diseases and, in extreme cases, can cause septicaemia in people with compromised immune systems.<\/li>\n<\/ul>\n<p><strong>Incidence<\/strong><br \/>\nThe <a href=\"http:\/\/www.who.int\/\" target=\"_blank\">World Health Organization<\/a> (WHO) estimates that the amount of cases reported each year represents just 5-10% of the number of actual cases due to poor surveillance systems. There are an estimated 11 million cases each year, excluding outbreaks.<\/p>\n<p><strong>Infective dose<br \/>\n<\/strong>The infectious dose is quite large; around 1 million organisms is required to cause disease and it can take a few hours up to 3 days for symptoms to appear following ingestion. Symptoms are usually resolved within 7 days, but can take longer with O1 and O139 cases which may require antibiotic treatment and\u00a0rehydration\u00a0therapy.<br \/>\n<strong><br \/>\nFoods affected<\/strong><br \/>\nExposure to contaminated water supplies is the most likely cause, although cholera can develop from the consumption of infected contaminated shellfish.<\/p>\n<p><strong>ii<\/strong><strong>)<\/strong><em><strong> Vibrio parahaemolyticus<\/strong> <\/em>and <em><strong>Vibrio vulnificus<br \/>\n<\/strong><\/em>These species do not cause cholera but can cause illness when consumed from contaminated seafood. Although illness caused by<em> V. vulnificus<\/em> is less common than other <em>Vibrio<\/em>\u00a0species, the mortality rate is very high and it is the leading cause of death related to seafood.<\/p>\n<p><strong>Incidence<\/strong><br \/>\nThere is an estimated 4,500 cases of food-borne illness caused by <em>V. paraheamolyticus<\/em> each year in the US; outbreaks are more common in warmer months. There are an estimated 96 cases of food-borne illness caused by <em>V. vulnificus<\/em> each year in the US.<\/p>\n<p><strong>Infective dose<\/strong><br \/>\nLike <em>V. cholerae<\/em>, the infectious dose of\u00a0<em>V. vulnificus<\/em> and <em>V. parahaemolyticus<\/em><em>\u00a0<\/em>is high at around 1 million organisms. Following ingestion, the incubation time of <em>V. vulnificus<\/em> is 1 &#8211; 7 days. In comparison, the incubation time of <em>V. parahaemolyticus<\/em> is much shorter; symptoms can occur less than 24 hours after consumption. Both <em>V. vulnificus<\/em> and <em>V. parahaemolyticus<\/em> can cause:<\/p>\n<ul>\n<li><strong>Gastroenteritis.<\/strong>\u00a0In healthy individuals, symptoms include nausea, vomiting, fever, abdominal cramps and watery diarrhoea. This is usually self-limiting, lasting 2 to 8 days.<\/li>\n<li><strong>Septicemia.<\/strong>\u00a0In immunocompromised individuals (i.e. those with serious illnesses such as liver disease, cancer and HIV\/AIDS), both <em>V. vulnificus<\/em> and <em>V. parahaemolyticus<\/em> can cause septicaemia that may develop from\u00a0gastroenteritis.\u00a0The mortality rate of <em>V. vulnificus<\/em> blood stream infections is very high at around 50%.<\/li>\n<li><strong>Wound infections.<\/strong>\u00a0These can occur when handling shellfish or exposing wounds to contaminated water but cases of this are rare.<\/li>\n<\/ul>\n<p><strong>Foods affected<br \/>\n<\/strong>Most cases are caused by the consumption of undercooked or raw seafood, especially oysters. A less common source of infection is exposure of open wounds to warm seawater.\u00a0<strong><br \/>\n<\/strong><br \/>\n<em>Learn more about other common and less common food bugs in our series of Thermo Scientific Application Notes, available to download as full PDFs. Alternately, visit our extensive <a title=\"Applied Food Testing Technical Library\" href=\"http:\/\/www.thermoscientific.com\/fsnews\" target=\"_blank\">food document library<\/a>. <\/em><\/p>\n<p><strong>References<\/strong><\/p>\n<ol>\n<li>Vibrio infections &#8211; <a href=\"http:\/\/www.foodsafety.gov\/poisoning\/causes\/bacteriaviruses\/vibrio_infections\/\" target=\"_blank\">Food Safety.gov<\/a><\/li>\n<li>United States Food and Drug Administration <a title=\"Bad Bug Book\" href=\"http:\/\/www.fda.gov\/downloads\/Food\/FoodSafety\/FoodborneIllness\/FoodborneIllnessFoodbornePathogensNaturalToxins\/BadBugBook\/UCM297627.htm\" target=\"_blank\">Bad Bug Book: Foodborne pathogenic microorganisms and natural toxins handbook<\/a><\/li>\n<li>Centers for Diseases Control and Prevention: <em><a title=\"Vibrio parahaemolyticus\" href=\"http:\/\/www.cdc.gov\/nczved\/divisions\/dfbmd\/diseases\/vibriop\/\" target=\"_blank\">Vibrio parahaemolyticus<\/a><\/em> and <em><a title=\"Vibrio vulnificus\" href=\"http:\/\/www.cdc.gov\/nczved\/divisions\/dfbmd\/diseases\/vibriov\/\" target=\"_blank\">Vibrio vulnificus<\/a><\/em>.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Description Vibrio\u00a0is a genus of\u00a0Gram-negative, facultative anaerobic comma-shaped bacteria. Many species of Vibrio are halophilic (salt-loving) and therefore\u00a0can be found in seawater and seafood. Large numbers of Vibrio are found in the summer months as the temperature of water rises, causing them to multiply. This genus contains several pathogenic species, including Vibrio cholerae, Vibrio parahaemolyticus<\/p>\n","protected":false},"author":84,"featured_media":3522,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_monsterinsights_skip_tracking":false,"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[3],"tags":[131],"division":[],"class_list":{"0":"post-2466","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-microbiology-testing","8":"tag-vibrio","9":"entry"},"_selected_authors":"","_selected_reviewers":"","acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.8 (Yoast SEO v27.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Fact Sheet on Vibrio - Examining Food<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.thermofisher.com\/blog\/food\/fact-sheet-on-vibrio\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fact Sheet on Vibrio\" \/>\n<meta property=\"og:description\" content=\"Description Vibrio\u00a0is a genus of\u00a0Gram-negative, facultative anaerobic comma-shaped bacteria. 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