Vibrio parahaemolyticus Infection: Difference between revisions

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===Transmission===
===Transmission===
<i>Vibrio parahaemolyticus</i> is typically transmitted to human hosts through the consumption of raw and undercooked shellfish including clams, muscles, and oysters. Reports of contaminated crab and finfish have also contributed to incidences of infection in the past. Annual increases in incidences worldwide are observed during the spring and summer months when water temperature is elevated and more favorable for the pathogen’s survival in its estuarine environment.
<i>Vibrio parahaemolyticus</i> is typically transmitted to human hosts through the consumption of raw and undercooked shellfish including clams, muscles, and oysters. Reports of contaminated crab and finfish have also contributed to incidences of infection in the past (Joseph)[[#References|[1]]]. Annual increases in incidences worldwide are observed during the spring and summer months when water temperature is elevated and more favorable for the pathogen’s survival in its estuarine environments (CDC) [[#References|[1]]] .  
 
===Infectious dose and incubation period===
In an experimental study, the World Health Organization estimated the infectious dose to be 1,000,000 microorganisms. Clinical symptoms of the infection will manifest within 2-48 hours of ingestion, and will last anywhere from 2-8 days [[#References|[1]]]


==Clinical features==
==Clinical features==

Revision as of 07:12, 25 July 2013

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Etiology/Bacteriology

Taxonomy

| Domain = Bacteria | Phylum = Proteobacteria | Class = Gammaproteobacteria | Order = Vibrionales | Family = Vibrionaceae | Genus = Vibrio | species = Vibrio parahaemolyticus

NCBI: Taxonomy Genome: [1]

Pathogenesis

Transmission

Vibrio parahaemolyticus is typically transmitted to human hosts through the consumption of raw and undercooked shellfish including clams, muscles, and oysters. Reports of contaminated crab and finfish have also contributed to incidences of infection in the past (Joseph)[1]. Annual increases in incidences worldwide are observed during the spring and summer months when water temperature is elevated and more favorable for the pathogen’s survival in its estuarine environments (CDC) [1] .

Infectious dose and incubation period

In an experimental study, the World Health Organization estimated the infectious dose to be 1,000,000 microorganisms. Clinical symptoms of the infection will manifest within 2-48 hours of ingestion, and will last anywhere from 2-8 days [1]

Clinical features

Diagnosis

Treatment

Prevention

Host Immune Response

References

References

[Sample reference] Takai, K., Sugai, A., Itoh, T., and Horikoshi, K. "Palaeococcus ferrophilus gen. nov., sp. nov., a barophilic, hyperthermophilic archaeon from a deep-sea hydrothermal vent chimney". International Journal of Systematic and Evolutionary Microbiology. 2000. Volume 50. p. 489-500.

Created by Laura Boucher, student of Tyrrell Conway at the University of Oklahoma.