Vibrio parahaemolyticus and Vibrio vulnificus are two marine seafood-borne pathogens causing severe illnesses in humans and aquatic animals. In this study, a recently developed novel multiple endonuclease restriction real-time loop-mediated isothermal amplification technology (MERT-LAMP) were successfully developed and evaluated for simultaneous detection of V. parahaemolyticus and V. vulnificu...

The in vitro activity of norfloxacin and six other antimicrobial agents was tested against 93 vibrio strains representing the currently described pathogenic Vibrio species. Norfloxacin had excellent activity against all species, with the following MICs for 90% of the strains: 0.016 micrograms/ml for Vibrio cholerae (including tetracycline-resistant V. cholerae O1 strains), 0.25 micrograms/ml fo...

Vibrio parahaemolyticus is the leading cause of seafood borne bacterial gastroenteritis in the world, often associated with the consumption of raw or undercooked seafood. However, not all strains of V. parahaemolyticus are pathogenic. The thermostable direct hemolysin (TDH) or TDH-related hemolysin (TRH) encoded by tdh and trh genes, respectively, are considered major virulence factors in V. pa...

All Vibrio vulnificus strains tested (four clinical isolates and eight environmental isolates) hemolyzed human erythrocytes. In contrast to findings with Vibrio parahaemolyticus, in which hemolytic activity correlates with isolation from clinical specimens, results from the present study suggest that hemolysis is not usefull in differentiating V. vulnificus strains.

Autoinducer 2 (AI-2) quorum sensing was shown before to regulate the virulence of Vibrio harveyi towards the brine shrimp Artemia franciscana. In this study, several different pathogenic V. harveyi, Vibrio campbellii, and Vibrio parahaemolyticus isolates were shown to produce AI-2. Furthermore, disruption of AI-2 quorum sensing by a natural and a synthetic brominated furanone protected gnotobio...

Vibrio parahaemolyticus, a halophilic seafood-borne pathogen, is one of the 12 known pathogenic species of the genus Vibrio. The halophile is one of the major bacterial causes of food-borne illness that affects people who consume raw or improperly cooked seafood. This bacterium was first identified from the intestinal contents of a victim of food poisoning who had consumed half-dried sardines c...

Marine vibrios, Vibrio parahaemolyticus, V. vulnificus and V. cholerae are responsible of the majority of food-borne human infections by consumption of bivalve shellfish. The aim of the present study was to ascertain the occurrence of these bacteria, and their potential pathogenicity, in the Manila clam R. philippinarum from Emilia Romagna (ER) and Sardinia (SR) regions, Italy. Isolation was pe...

This report describes a case of wound infection associated with Vibrio parahaemolyticus. The patient had ingested steamed crabs 7 days before admission for surgical treatment of intestinal obstruction due to colon carcinoma. The Vibrio sp. was isolated from postoperative wound drainage as well as from stool. Recovery was uneventful.

Vibrio parahaemolyticus is an important human pathogen whose transmission is associated with the consumption of contaminated seafood. There is a growing public health concern due to the emergence of a pandemic strain causing severe outbreaks worldwide. Many questions remain unanswered regarding the evolution and population structure of V. parahaemolyticus. In this work, we describe a multilocus...

Fish homogenate inoculated with Japanese strains of Vibrio parahaemolyticus were either stored at 0.6 C or frozen and stored at -18 and -34 C. Greater survival of the organisms was obtained at 0.6 C than at the lower temperatures.