There have been considerable advances in molecular detection techniques such as real time PCR and as these methods are validated, they will be incorporated into the web version of this chapter. O/129 reagent) have been eliminated but may be mentioned in the text or tables. With the addition of these options, less emphasis has been placed on some of the older methods and in some case some sections requiring dangerous or difficult to obtain reagents (i.e.

cholerae (64,72).Ī number of substantial changes have been made in this version of the Vibrio chapter including greater emphasis on molecular methods such as DNA colony hybridization and PCR for identification and characterization of pathogenic Vibrio spp. A Florida study of illnesses from raw shellfish consumption reported the following species in descending order of frequency V. Vibrio species account for a significant proportion of human infections from the consumption of raw or undercooked shellfish (96). hollisae (40) are occasional human pathogens (1,39, 96). Other species within the genus, such as V. cholerae, except an ability to ferment sucrose. mimicus (24,103,111), is a recognized pathogen (103) with similar characteristics to V. vulnificus, are well-documented human pathogens (54,78,79, 90,101). Most produce oxidase and catalase, and ferment glucose without producing gas (7).

They are motile most have a single polar flagellum, when grown in liquid medium. Members of the genus Vibrio are defined as Gram-negative, asporogenous rods that are straight or have a single, rigid curve. Revision History: Chapter 9 substantially rewritten and revised May 2004 Kaysner (ret.), Angelo DePaola (ret.), Jr., and Jessica Jones

Bacteriological Analytical Manual (BAM) Main PageĪuthors: Charles A.

Vibrio cholera sketchy micro flashcard