Vibrio parahaemolyticus

Taxobox
color = lightgrey
name = "Vibrio parahaemolyticus"

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image_width = 240px
image_caption = SEM image of "V. parahaemolyticus"
regnum = Bacteria
phylum = Proteobacteria
classis = Gamma Proteobacteria
ordo = Vibrionales
familia = Vibrionaceae
genus = "Vibrio"
species = "V. parahaemolyticus"
binomial = "Vibrio parahaemolyticus"
binomial_authority = (Fujino "et al." 1951)
Sakazaki "et al." 1963

"Vibrio parahaemolyticus" is a curved, rod-shaped, Gram-negative bacterium found in brackish CDCDiseaseInfo|vibrioparahaemolyticus_g] saltwater, which, when ingested, causes gastroeintestinal illness in humans. "V. parahaemolyticus" is oxidase positive, facultatively aerobic, and does not form spores. Like other members of the genus "Vibrio", this species is motile, with a single, polar flagellum.cite book | author = Ryan KJ; Ray CG (editors) | title = Sherris Medical Microbiology | edition = 4th ed. | publisher = McGraw Hill | year = 2004 | isbn=0-8385-8529-9 ]

Pathogenesis

While infection can occur via the fecal-oral route, ingestion of bacteria in raw or undercooked seafood, usually oysters, is the predominant cause the acute gastroenteritis caused by "V. parahaemolyticus".cite book | author = Finkelstein RA | title = Cholera, Vibrio cholerae "O1" and "O139", and Other Pathogenic Vibrios. "In:" Barron's Medical Microbiology "(Barron S "et al", eds.)| edition = 4th ed. | publisher = Univ of Texas Medical Branch | year = 1996 | id = [http://www.ncbi.nlm.nih.gov/books/bv.fcgi?rid=mmed.section.1369 (via NCBI Bookshelf)] ISBN 0-9631172-1-1 ] Wound infections also occur, but are less common than seafood-borne disease. The disease mechanism of "V. parahaemolyticus" infections has not been fully elucidated. [cite journal | author=Baffone W, Casaroli A, Campana R, Citterio B, Vittoria E, Pierfelici L, Donelli G | title='In vivo' studies on the pathophysiological mechanism of "Vibrio parahaemolyticus" TDH(+)-induced secretion | journal=Microb Pathog | year=2005 | pages=133–7 | volume=38 | issue=2-3 | pmid=15748815 | doi=10.1016/j.micpath.2004.11.001] However, most clinical disease results from strains that carry either the thermostable direct hemolysin gene ("tdh") or the "tdh"-related hemolysin gene ("trh") or both genes.

Epidemiology

Outbreaks tend to be concentrated along coastal regions during the summer and early fall when higher water temperatures favor higher levels of bacteria. Seafood most often implicated includes squid, mackerel, tuna, sardines, crab, shrimp, and bivalves like oysters and clams. The incubation period of ~24 hours is followed by explosive, watery diarrhea accompanied by nausea, vomiting, abdominal cramps, and sometimes fever. "Vibrio parahaemolyticus" symptoms typically resolve with-in 72 hours, but can persist for up to 10 days in immunocompromised individuals. As the vast majority of cases of "V. parahaemolyticus" food infection are self-limiting, treatment is not typically necessary. In severe cases, fluid and electrolyte replacement is indicated.

Additionally, swimming or working in affected areas can lead to infections of the eyes or ears [cite journal | author=Penland RL, Boniuk M, Wilhelmus KR | title="Vibrio" ocular infections on the U.S. Gulf Coast | journal=Cornea | year=2000 | pages=26–9 | volume=19 | issue=1 | pmid=10632004 | doi=10.1097/00003226-200001000-00006] and open cuts and wounds. Following Hurricane Katrina, there were 22 vibrio wound infections 3 of which were caused by "V. parahaemolyticus" and 2 of these led to death.

References

External links

*CDCDiseaseInfo|vibrioparahaemolyticus_g
* [http://www.cfsan.fda.gov/~mow/chap9.html FDA "Bad Bug" entry on "V. parahaemolyticus"]