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Timestamp: 2019-04-23 04:29:27+00:00

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The primary pathogens in the genus Vibrio are Vibrio parahaemolyticus, V. cholerae, and V. vulnifius. Other Vibrio species that can cause human disease include V. hollisae, V. alginolyticus, V. damsela, V. mimicus, V. fluvialis , V. metschnikovii, V. furnissii, V. cincinnatiensis, and V. carchariae, but reported cases are either relatively rare or do not involve food-borne transmission. Nonepidemic V. cholerae is also responsible for occasional seafood-borne disease in the United States and can be distinguished from epidemic disease by the severity of symptoms, the serogroups of associated strains, and the capacity for global spread. V. vulnificus is the most common cause of serious wound infections associated with Vibrio species, and these infections may result from exposure of breached skin surface to seawater or contaminated seafood handling. This chapter talks about intrinsic factors and extrinsic factors. Comparison of heat resistances for pathogenic vibrios showed that D55 values varied among species. V. parahaemolyticus (D55 of 1.75 min) was considerably more resistant compared to V. vulnificus and V. cholera. Approved and validated treatments include high hydrostatic pressure, pasteurization (heat shock), and individual quick freezing. These treatments are generally used in combination with approved transport and storage practices involving icing, refrigeration, and/or freezing. Greater understanding of the role of the bacteria in estuarine ecosystems and the risks associated with environmental, bacterial, and host factors is crucial for control and safety of seafood products.
Bollous lesions associated with V. vulnificus septicemia.
Colony morphology of V. vulnificus showing opaque (right) and translucent (left) phenotypes associated with virulence and capsule expression.
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