Genomics of Pathogenic Vibrio Species

Dziejman, Michelle; Yildiz, Fitnat H.

doi:10.1007/978-1-4419-7686-4_9

Cited by 1 publication

(2 citation statements)

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“…, 2007; Levin, 2010; Broberg et al. , 2011; Dziejman & Yildiz, 2011 ). For a recent review of pathogenicity determinants in V. parahaemolyticus , see Broberg et al.…”

Section: Introductionmentioning

confidence: 99%

“…Only about 1-2% of the environmental isolates are KP+, while the overwhelming majority of clinical isolates are KP+ (Sakazaki et al, 1968;Miyamoto et al, 1969;Nishibuchi & Kaper, 1995;Drake et al, 2007;Levin, 2010). A number of virulence factors have been determined for V. parahaemolyticus and include toxins TDH, TRH, cellular adhesion promoters such as flagella and capsule, urease production, which has a strong correlation with the presence of trh, a siderophore termed 'vibrioferrin', as well as a pathogenicity island and a type III secretion system (Yeung & Boor, 2004;Drake et al, 2007;Levin, 2010;Broberg et al, 2011;Dziejman & Yildiz, 2011). For a recent review of pathogenicity determinants in V. parahaemolyticus, see Broberg et al (2011).…”

Section: Introductionmentioning

confidence: 99%

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A review of the current status of cultural and rapid detection of Vibrio parahaemolyticus

Bisha

Simonson

Janes

et al. 2012

Int J of Food Sci Tech

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Summary Vibrio parahaemolyticus is ubiquitous in estuarine environments and can be commonly found in seafood products. This bacterial pathogen continues to emerge as an important cause of foodborne illness, and several foodborne disease outbreaks caused by V. parahaemolyticus have been linked to the consumption of contaminated seafood, in particular those consumed raw such as oysters. In response to these outbreaks, especially during the 1990s, several cultural, immunological‐based and molecular detection methods have been developed, which allow for rapid detection and quantification of total and pathogenic V. parahaemolyticus. The development of molecular methodology has allowed for clinical and environmental isolates of V. parahaemolyticus to be subtyped, thus providing the framework for risk‐based strategies aimed at controlling foodborne outbreaks cause by this pathogen. It is important that the detection and typing methods strive to accomplish detection and differentiation of the pathogenic strains from environmental (non‐pathogenic) ones, as well as to detect the presence of the organism and not just the presence of V. parahaemolyticus produced toxins, which can also be produced by closely related species. This review covers the current status of detection and typing methodology for identification and characterisation of V. parahaemolyticus from seafood.

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“…, 2007; Levin, 2010; Broberg et al. , 2011; Dziejman & Yildiz, 2011 ). For a recent review of pathogenicity determinants in V. parahaemolyticus , see Broberg et al.…”

Section: Introductionmentioning

confidence: 99%