Characteristics of Vibrio

Introduction

All members of the Vibrio family are gram-negative bacteria. These bacteria are

facultatively anaerobic, which means they can survive either with or without oxygen.

Except for Vibrio cholerae and Vibrio mimicus, all require saltwater for growth. Vibrio

species most commonly reside in tidal rivers and bays. Therefore, seawater and raw or

undercooked shellfish are common infection routes for Vibrio. Vibrio infections are

seasonal, with a peak in the late summer and early fall, coinciding with warm water

temperatures that exceed 68 degrees Fahrenheit (20 degrees Celsius). The species that

can produce a potent toxin (poison) include:

• Vibrio cholera
• Vibrio mimicus
• Vibrio fluvialis.

At least ten human pathogens (bacteria) are known with the genus of Vibrio. Some of

these include:

• Vibrio cholerae
• Vibrio parahaemolyticus
• Vibrio vulnificus
• Vibrio mimicus
• Vibrio fluvialis
• Vibrio hollisae
• Vibrio furnissii
• Vibrio alginolyticus
• Vibrio damsela.
Distinguished characteristics

There are unique characteristic for each types of Vibrio. By comparing with

other types of vibrio its characteristic can be distinguished. Here are the

characteristic of three types of vibrio which are vibrio parahaemolyticus, vibrio

vulnificus and vibrio cholerae.

Vibrio cholerae is a type of bacteria that cause cholera (an acute, diarrhea

illness that can result in severe dehydration and even death within a matter of

hours). Vibrio parahaemolyticus is a bacterium that is in the same family as the

bacterium that causes cholera (Vibrio cholerae). Vibrio parahaemolyticus causes

gastrointestinal illness in humans. Vibrio vulnificus is a bacterium that is a rare

cause of illness in the United States. Although it comes from the same family as

Vibrio cholerae, the organism causes different illnesses which are sepsis and wound

infections.

Vibrio cholerae is native to the Ganges delta, which is in India and extends

into Bangladesh. Since 1817, there have been seven worldwide pandemics. There is

an ongoing global pandemic in Asia, Africa, and Latin America that has lasted more

than four decades. Since 1995, over 80 percent of reported cases have occurred in

Africa. Vibrio cholerae infections have been rare in industrialized nations for the last

100 years. In the United States, there are zero to five cases per year. In 2003,

111,575 cases from 45 countries were reported to the World Health Organization.

Vibrio parahaemolyticus naturally inhabits coastal waters in the United States and

Canada, and is present in higher concentrations during summer. It is a halophilic, or

salt-requiring, organism. Most reports of Vibrio parahaemolyticus infections in the

United States come from Atlantic coast, the Gulf of Mexico, and Hawaii. Vibrio

vulnificus is a natural inhabitant of warm, coastal waters. It tends to cause most

infections between the months of May and October. The Centers for Disease Control
(CDC) receives reports of more than 400 Vibrio illnesses each year. Of these

illnesses, about 90 are due to Vibrio vulnificus.

There are also different of the way of transmission of each bacteria. A person

may get cholera by drinking water or eating food contaminated with Vibrio

cholerae. In an epidemic, the source of contamination is usually the feces of an

infected person. Cholera can spread rapidly in areas with inadequate treatment of

sewage and drinking water. Vibrio cholerae may also live in the environment in

brackish rivers and coastal waters. Shellfish, when eaten raw, have been a source of

contamination, and a few people in the United States have contracted cholera after

eating raw or undercooked shellfish from the Gulf of Mexico. Vibrio cholerae is not

likely to spread directly from one person to another; therefore, casual contact with

an infected person is not a risk for becoming ill. Once Vibrio cholerae is ingested,

the bacteria travel to the small intestine, where they begin to multiply. The bacteria

then begin producing its toxin, which is the main cause of watery diarrhea, a

characteristic symptom of cholera. A person needs to ingest a lot of Vibrio

cholerae in order to develop symptoms of cholera. The amount needed is

decreased in those taking antacids, or following a meal, when the acids in the

stomach are neutralized.

Most people become infected with the Vibrio parahaemolyticus by eating

contaminated raw or undercooked shellfish, particularly oysters. Oysters become

contaminated because Vibrio parahaemolyticus is a naturally occurring organism

that is commonly found in waters where oysters are cultivated. When the

appropriate salt water and temperature conditions exist, Vibrio parahaemolyticus

thrives.Less commonly, Vibrio parahaemolyticus can cause an infection in the skin

when an open wound is exposed to warm seawater. For people who develop sepsis

from Vibrio vulnificus, transmission most often occurs from eating raw oysters (or

other shellfish contaminated with the bacteria) during the summer months. For
people who develop wound infections from Vibrio vulnificus, transmission usually

occurs through direct contact with seawater, shellfish, and marine wildlife found in

warm waters. There is no evidence of person-to-person transmission.

By distinguished the characteristics of different type of Vibrio, the treatment

and prevention can be done. Early treatment may save lots of life. For Vibrio

cholerae, it is a common bacterium that affected our community. So, by knowing

the characteristics might help us to decrease the risk of cholera.