Vibrio parahaemolyticus: Difference between revisions
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==Vibrio parahaemolyticus== | |||
[[File:Vibrio_parahaemolyticus_01.jpg|Vibrio parahaemolyticus under a microscope|thumb|right]] | |||
'''Vibrio parahaemolyticus''' is a [[Gram-negative]] bacterium that is commonly found in marine and estuarine environments. It is a halophilic organism, meaning it thrives in salty conditions, and is a significant cause of [[gastroenteritis]] in humans, particularly following the consumption of raw or undercooked [[seafood]]. | |||
==Characteristics== | ==Characteristics== | ||
Vibrio parahaemolyticus is a curved, rod-shaped bacterium that is motile due to a single polar [[flagellum]]. It is oxidase-positive and facultatively anaerobic, capable of growing in both the presence and absence of oxygen. The bacterium is known for its ability to ferment glucose without gas production and its requirement for salt, which distinguishes it from other Vibrio species. | |||
==Pathogenicity== | |||
Vibrio parahaemolyticus is pathogenic to humans, primarily causing [[gastroenteritis]]. The infection is often associated with the consumption of contaminated seafood, particularly [[shellfish]] such as [[oysters]], [[clams]], and [[mussels]]. Symptoms of infection include [[diarrhea]], [[abdominal cramps]], [[nausea]], [[vomiting]], and sometimes [[fever]]. The illness is usually self-limiting, resolving within a few days, but can be severe in individuals with weakened immune systems. | |||
The pathogenicity of Vibrio parahaemolyticus is attributed to several virulence factors, including the thermostable direct hemolysin (TDH) and the TDH-related hemolysin (TRH). These toxins are responsible for the hemolytic activity and enterotoxic effects observed in infections. | |||
==Epidemiology== | ==Epidemiology== | ||
Vibrio parahaemolyticus is found worldwide, with higher prevalence in warmer coastal waters. Outbreaks are more common during the summer months when water temperatures are higher, promoting bacterial growth. The bacterium is a leading cause of seafood-borne illness in many countries, including the United States and Japan. | |||
[[Category: | ==Prevention and Control== | ||
Preventing Vibrio parahaemolyticus infections involves proper handling and cooking of seafood. It is recommended to cook seafood thoroughly to an internal temperature of at least 145°F (63°C) to kill the bacteria. Cross-contamination should be avoided by keeping raw seafood separate from other foods and using clean utensils and surfaces. | |||
==Laboratory Identification== | |||
In the laboratory, Vibrio parahaemolyticus can be identified using selective media such as thiosulfate-citrate-bile salts-sucrose (TCBS) agar, where it typically forms green colonies. Biochemical tests, such as the oxidase test and salt tolerance tests, are used to confirm the identity of the bacterium. | |||
==Related pages== | |||
* [[Vibrio cholerae]] | |||
* [[Vibrio vulnificus]] | |||
* [[Gastroenteritis]] | |||
* [[Foodborne illness]] | |||
[[Category:Vibrionales]] | |||
[[Category:Foodborne illnesses]] | [[Category:Foodborne illnesses]] | ||
[[Category: | [[Category:Gram-negative bacteria]] | ||
Latest revision as of 11:06, 23 March 2025
Vibrio parahaemolyticus[edit]
Vibrio parahaemolyticus is a Gram-negative bacterium that is commonly found in marine and estuarine environments. It is a halophilic organism, meaning it thrives in salty conditions, and is a significant cause of gastroenteritis in humans, particularly following the consumption of raw or undercooked seafood.
Characteristics[edit]
Vibrio parahaemolyticus is a curved, rod-shaped bacterium that is motile due to a single polar flagellum. It is oxidase-positive and facultatively anaerobic, capable of growing in both the presence and absence of oxygen. The bacterium is known for its ability to ferment glucose without gas production and its requirement for salt, which distinguishes it from other Vibrio species.
Pathogenicity[edit]
Vibrio parahaemolyticus is pathogenic to humans, primarily causing gastroenteritis. The infection is often associated with the consumption of contaminated seafood, particularly shellfish such as oysters, clams, and mussels. Symptoms of infection include diarrhea, abdominal cramps, nausea, vomiting, and sometimes fever. The illness is usually self-limiting, resolving within a few days, but can be severe in individuals with weakened immune systems.
The pathogenicity of Vibrio parahaemolyticus is attributed to several virulence factors, including the thermostable direct hemolysin (TDH) and the TDH-related hemolysin (TRH). These toxins are responsible for the hemolytic activity and enterotoxic effects observed in infections.
Epidemiology[edit]
Vibrio parahaemolyticus is found worldwide, with higher prevalence in warmer coastal waters. Outbreaks are more common during the summer months when water temperatures are higher, promoting bacterial growth. The bacterium is a leading cause of seafood-borne illness in many countries, including the United States and Japan.
Prevention and Control[edit]
Preventing Vibrio parahaemolyticus infections involves proper handling and cooking of seafood. It is recommended to cook seafood thoroughly to an internal temperature of at least 145°F (63°C) to kill the bacteria. Cross-contamination should be avoided by keeping raw seafood separate from other foods and using clean utensils and surfaces.
Laboratory Identification[edit]
In the laboratory, Vibrio parahaemolyticus can be identified using selective media such as thiosulfate-citrate-bile salts-sucrose (TCBS) agar, where it typically forms green colonies. Biochemical tests, such as the oxidase test and salt tolerance tests, are used to confirm the identity of the bacterium.
