I have ready many articles about association of Vibrio vulnificus, V. cholerae and V. parahaemolyticus with sea foods like oyster. I just wanted to know why this shell fish groups are favorable for these groups of microorganisms. Thank you
Bivalves are filter feeders thus accumulate bacteria found in the marine environment including species of vibrio
Bivalves are filter feeders thus accumulate bacteria found in the marine environment including species of vibrio
In addition to what Erick Josué Navarro Barrón said, vibrio species also typically prefer 2-3% NaCl (seawater is 2-4% salt) for optimal growth.
It also may interest you to note the link between surface water temperature and outbreak of V. parahaemolyticus. An increase in mean water temperature in the Gulf of Alaska was associated with more illness. This species produces thermostable direct hemolysin (TDH), a toxin which exhibits heat-induced conformations. An increase in temperature of the water (possibly due to global warming) can cause conformation transition of the hemolysin, which makes the species more virulent.
Thank you Colette Le Bienvenu and Erick Josue Navarro Barron for the explanations. That was really helpful
Dear Dr. Tadesse
The pathogenic strains of Vibio bacteria occur naturally in marine environments, and this explains its association to sea foods
FYI, a recent paper: A Nonautochthonous U.S. Strain of Vibrio parahaemolyticus Isolated from Chesapeake Bay Oysters Caused the Outbreak in Maryland in 2010
Julie Haendiges, Jessica Jones, Robert A. Myers, Clifford S. Mitchell, Erin Butler, Magaly Toro, and Narjol Gonzalez-Escalona Page: 82:3208-3216; doi:10.1128/AEM.00096-16
http://aem.asm.org/content/82/11/3208.abstract?etoc
Vibrio species is halotolerant bacteria and it is found in marine water
Also it is worth noting that the biology of bivalves like oysters enhances the presence of Vibrio in them. Since bivalves are feeding in bacteria, Vibrio included, they mix in their haemolymph bacteria with their circulatory system, hence spreading Vibrio pathogens allover their flesh.
In addition to all the mentioned above specially that they are "filter feeders thus accumulate bacteria " I will also add, that they are normally eaten raw... without any thermal process.
Vibrio spp. are temperature sensitive in that in temperature climates in which water temperature exceed 20 degrees celsius, as in the summer months. Vibrios can easily be isolated water, suspended particulate matter, algae, plankton, fish and shellfish.
SOURCE: Mahon Diagnstic Microbiology
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