Survival ofVibrio vulnificusunder pH, salinity and temperature combined stress

Hijarrubia, Maria Jose; Lázaro, Beatriz; Suñén, Ester; Fernández‐Astorga, Aurora

doi:10.1006/fmic.1996.0024

Cited by 13 publications

(9 citation statements)

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“…Our study measured the effects of salinity and temperature on growth rates (i.e., generation times) of V. fischeri from several Euprymna species in nutrientrich media (Table 2). Nutrient-rich media have previously been used to simulate a host environment when studying effects of salinity and temperature on the microbial physiology of Vibrio species [26]. Since growth rates of microorganisms have characteristics that represent underlying physiological processes of single cells (e.g., biosynthesis of macromolecules), understanding how abiotic factors influence Vibrio generation times will facilitate the illumination of the cellular events responsible for changes in microbial populations during symbiosis [45].…”

Section: Discussionmentioning

confidence: 99%

“…Thus, contrary to the competitive dominance observed in Euprymna, Vibrio symbionts in Sepiola are host generalists [16]. Other studies with bivalve and vertebrate hosts have also demonstrated that salinity and temperature influence host colonization [19][20][21][22], abundance and distribution [23][24][25], physiological state and survival [26][27][28], and the adhesive capabilities to host epithelia [29]. Hence, previous research has made it apparent that salinity and temperature influence all life cycle stages of Vibrio species, including the biogeography of free-living cells, host attachment with subsequent proliferation during symbiosis, and the alternative evolutionary trajectories available to different host ranges.…”

Section: Introductionmentioning

confidence: 99%

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Salinity and Temperature Effects on Physiological Responses of Vibrio fischeri from Diverse Ecological Niches

Soto

Gutiérrez

Remmenga³

et al. 2008

Microb Ecol

100

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Vibrio fischeri is a bioluminescent bacterial symbiont of sepiolid squids (Cephalopoda: Sepiolidae) and monocentrid fishes (Actinopterygii: Monocentridae). V. fischeri exhibit competitive dominance within the allopatrically distributed squid genus Euprymna, which have led to the evolution of V. fischeri host specialists. In contrast, the host genus Sepiola contains sympatric species that is thought to have given rise to V. fischeri that have evolved as host generalists. Given that these ecological lifestyles may have a direct effect upon the growth spectrum and survival limits in contrasting environments, optimal growth ranges were obtained for numerous V. fischeri isolates from both freeliving and host environments. Upper and lower limits of growth were observed in sodium chloride concentrations ranging from 0.0% to 9.0%. Sepiola symbiotic isolates possessed the least variation in growth throughout the entire salinity gradient, whereas isolates from Euprymna were the least uniform at <2.0% NaCl. V. fischeri fish symbionts (CG101 and MJ101) and all free-living strains were the most dissimilar at >5.0% NaCl. Growth kinetics of symbiotic V. fischeri strains were also measured under a range of salinity and temperature combinations. Symbiotic V. fischeri ES114 and ET101 exhibited a synergistic effect for salinity and temperature, where significant differences in growth rates due to salinity existed only at low temperatures. Thus, abiotic factors such as temperature and salinity have differential effects between free-living and symbiotic strains of V. fischeri, which may alter colonization efficiency prior to infection.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Salinity and Temperature Effects on Physiological Responses of Vibrio fischeri from Diverse Ecological Niches

Soto

Gutiérrez

Remmenga³

et al. 2008

Microb Ecol

100

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“…These results were consistent with the reported occurrences of V. vulnificus infections in humans during the cold-water season (especially November) in Korea: three cases in 2005, two cases in 2006, two cases in 2007 and three cases in 2010, according to the data collected from the KCDC (KCDC 2010). In the same manner, V. vulnificus was previously isolated from cold waters (average temperature, <10C) in Danish marine environments and seafood (Hoi et al 1998), and low salinities (10 ppt) have been shown to enhance the viability of the bacteria at low temperatures (Kaspar and Tamplin 1993;Hijarrubia et al 1996). Based on these results, it can be assumed that some of the V. vulnificus found in the seafood and environmental waters with low salinities (average, <12‰) maintained its viability even at temperatures lower than 15C and thus could be continuously isolated even during the cold-water seasons (November and December) in Korea.…”

Section: Resultsmentioning

confidence: 76%

“…In the same manner, V. vulnificus was previously isolated from cold waters (average temperature, <10C) in Danish marine environments and seafood (Hoi et al . 1998), and low salinities (10 ppt) have been shown to enhance the viability of the bacteria at low temperatures (Kaspar and Tamplin 1993; Hijarrubia et al . 1996).…”

Section: Resultsmentioning

confidence: 99%

Occurrence and Antibiotic Resistance of Vibrio Vulnificus in Seafood and Environmental Waters in Korea

Kim

Choresca

Shin

et al. 2011

Journal of Food Safety

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The objective of this study was to assess the occurrence and antibiotic resistance of Vibrio vulnificus in seafood and environmental waters obtained from several fish markets and estuarine sites in Korea from May to December of 2009. During the investigation, a total of 31 V. vulnificus strains were isolated from seafood (n = 17) and environmental water samples (n = 14) until the cold‐water seasons (November and December). Among the 31 isolates, 24 strains proved resistant to at least one of the eight tested classes of antibiotics and 13 multidrug resistant strains were detected from it. Interestingly, the environmental isolates showed significantly higher resistance than the seafood isolate, as shown by the diameters of the inhibition zones in three antibiotic classes: cephems, aminoglycosides and folate pathway inhibitors. Therefore, the presence and antibiotic resistance of V. vulnificus should be monitored throughout the year, including the cold‐water seasons, in order to properly protect human health. PRACTICAL APPLICATIONS Even though raw seafoods, oysters in particular, are known to harbor Vibrio vulnificus and are frequent sources of human infection, the presence of this pathogen in Korean seafood has been relatively less well documented. In this study, we detected high percentages of antibiotic resistance, as well as the presence of V. vulnificus in seafood and environmental waters including the cold‐water seasons. These data can be used in risk assessment protocols designed to establish safety in seafood against V. vulnificus in Korea.

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“…Over the last decade, a multitude of research has been conducted characterizing everything from postharvest product handling increases (Cook 1994; Cook et al. 2002); the biological effects of pH, salinity, temperature, hydrostatic pressure and ionization on the viability of V. vulnificus ; and the genetic characterization and identification techniques (Cook 1994; Hijarrubia et al. 1996; Man & Young 1997; Motes et al.…”

Section: Introductionmentioning

confidence: 99%

North Atlantic Vibrio vulnificus surveillance from postharvest oysters at a US shellfish processing facility

et al. 2008

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Postharvest surveillance for Vibrio vulnificus by a commercial processing facility was conducted from May 2001 to September 2003. Harvest areas included the Delaware Bay, Long Island Sound and Prince Edward Island. Occurrence followed a seasonal distribution. Low densities were observed in June, increased through August, and became rare by September. Given the ubiquitous nature of marine Vibrios, it was not surprising to find V. vulnificus everywhere, which was investigated. Observations confirmed the importance of strict time/temperature and product handling practices by shellfish harvesters, dealers and processors. Mishandling led to a potentially dangerous and uncharacteristically high V. vulnificus observation.

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Survival ofVibrio vulnificusunder pH, salinity and temperature combined stress

Cited by 13 publications

References 0 publications

Salinity and Temperature Effects on Physiological Responses of Vibrio fischeri from Diverse Ecological Niches

Salinity and Temperature Effects on Physiological Responses of Vibrio fischeri from Diverse Ecological Niches

Occurrence and Antibiotic Resistance of Vibrio Vulnificus in Seafood and Environmental Waters in Korea

North Atlantic Vibrio vulnificus surveillance from postharvest oysters at a US shellfish processing facility

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