Vibrio parahaemolyticus: Difference between revisions
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<b>Cause and Symptoms.</b> ''V. parahaemolyticus'' is the leading cause of seafood-associated gastroenteritis in the United States. Human ingestion of ''V. parahaemolyticus'' causes various symptoms, including diarrhea, abdominal cramping, myalgias, self-reported fever, headache, vomiting, diarrhea with mucus, and bloody diarrhea (McLaughlin et al., 2005) In addition to self-limited gastroenteritis, ''V. parahaemolyticus'' infections also occur through wound exposure to organism, primary septicemia, and other infection sites (Daniels et al., 2000). | |||
<b>Cause and Symptoms.</b>''V. parahaemolyticus'' is the leading cause of seafood-associated gastroenteritis in the United States. Human ingestion of ''V. parahaemolyticus'' causes various symptoms, including diarrhea, abdominal cramping, myalgias, self-reported fever, headache, vomiting, diarrhea with mucus, and bloody diarrhea (McLaughlin et al., 2005) In addition to self-limited gastroenteritis, ''V. parahaemolyticus'' infections also occur through wound exposure to organism, primary septicemia, and other infection sites (Daniels et al., 2000). | |||
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Revision as of 07:29, 3 May 2007
A Microbial Biorealm page on the genus Vibrio parahaemolyticus
Classification
Higher order taxa
Bacteria (domain); Proteobacteria (phylum); Gammaproteobacteria (class); Vibrionales (order); Vibrionaceae (family); Vibrio (genus); Vibrio parahaemolyticus (species)
Species
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NCBI: Taxonomy |
Vibrio parahaemolyticus
Description and significance
Vibrio parahaemolyticus is a gram negative bacterium that is typically found in warm estuarine seawaters due to its halophilic (salt-requiring) characteristics. It is the number one leading cause of sea-food associated bacterial gastroenteritis in the United States.
V. parahaemolyticus causes diarrhea upon ingestion. While the overwhelming majority of people acquire the infection by eating raw or undercooked seafood (particularly shellfish and oysters), an open wound exposed to warm seawater can facilitate V. parahaemolyticus infection.
Isolation of V. parahaemolyticus is possible from cultures of stool, wound, or blood. Isolation from stool preferably involves a medium that contains thiosulfate, citrate, bile salts, and sucrose (TCBS agar).
Genome structure
Shotgun sequencing of Vibrio parahaemolyticus AQ3810 is unfinished. To this date, 2 plasmids (pO3K6 and pSA19) and 2 chromosomes (chromosome I and chromosome II) are completely sequenced. The importance of plasmids to the organism's lifestyle is unknown at this point.
Vibrio parahaemolyticus AQ3810 (unfinished)
DNA structure: other
Length: 5,771,228 nt
Replicon Type: chromosome
Created: 2007/01/11
Vibrio parahaemolyticus plasmid pO3K6, complete sequence
DNA structure: circular
Length: 8,784 nt
Replicon Type: plasmid
Replicon Name: pO3K6
Created: 2000/06/29
Vibrio parahaemolyticus plasmid pSA19, complete sequence
DNA structure: circular
Length: 4,839 nt
Replicon Type: plasmid
Replicon Name: pSA19
Created: 1996/05/23
Vibrio parahaemolyticus RIMD 2210633 chromosome II, complete sequence
DNA structure: circular
Length: 1,877,212 nt
Replicon Type: chromosome
Replicon Name: II
Created: 2003/03/10
Vibrio parahaemolyticus RIMD 2210633 chromosome I, complete sequence
DNA structure: circular
Length: 3,288,558 nt
Replicon Type: chromosome
Replicon Name: I
Created: 2003/03/10
Cell structure and metabolism
Describe any interesting features and/or cell structures; how it gains energy; what important molecules it produces.
Ecology
Cause and Symptoms. V. parahaemolyticus is the leading cause of seafood-associated gastroenteritis in the United States. Human ingestion of V. parahaemolyticus causes various symptoms, including diarrhea, abdominal cramping, myalgias, self-reported fever, headache, vomiting, diarrhea with mucus, and bloody diarrhea (McLaughlin et al., 2005) In addition to self-limited gastroenteritis, V. parahaemolyticus infections also occur through wound exposure to organism, primary septicemia, and other infection sites (Daniels et al., 2000).
Hosts. V. parahaemolyticusis most commonly found in oysters and shellfish, including human-controlled oyster farms. Doubling time of V. parahaemolyticus at ideal conditions is one of the shortest times known for bacteria (8 to 9 minutes). The fast replication rate implies that contaminated oysters with a small colony of V. parahaemolyticus will only need a few hours to grow to an infectious dose (Daniels et al., 2000).
Virulence factors. Thermostable direct hemolysin (encoded by tdh) and thermostable direct-related hemolysin genes, which occur in more than 90% of clinical strains of V. parahaemolyticus but less than 1% of environmental isolates (McLaughlin et al., 2005). More specifically, V. parahaemolyticus serotype O3:K6 isolate were found to possess the thermalstable direct hemolysin gene using polymerase chain reaction (Daniels et al., 2000).
Application to Biotechnology
Does this organism produce any useful compounds or enzymes? What are they and how are they used?
Current Research
Enter summaries of the most recent research here--at least three required
References
CDC Public Health Image Library
Edited by Hau-Chen Lee, student of Rachel Larsen and Kit Pogliano
