Vibrio cholerae O1 → enumerated → aquatic environments
method: fluorescent-antibody direct viable countlocation: Bangladesh
“A field trial to enumerate Vibrio cholerae O1 in aquatic environments in Bangladesh was conducted, comparing fluorescent-antibody direct viable count with culture detection by the most-probable-number index.”
Vibrio cholerae biotype E1 Tor Serotype 0139 → is an emerging → food and water borne pathogen
“Some important emerging food and water borne bacterial pathogens include Listeria monocytogenes, Campylobacter jejuni, Yersinia enterocolitica, Salmonella enteritidis, Escherichia coli O157: H7, Vibrio cholerae biotype E1 Tor Serotype 0139, Vibrio parahaemolyticus and Aeromonas hydrophila, A. sobria, and A. caviae.”
V. cholerae O1 and O139 → should not be present in → seafood products
“Seafood products should not contain strains of V. cholerae O1 and O139.”
V. cholerae serotypes O1 and O139 → cause → cholera
“Although fish and shellfish may be vehicles of cholera transmission, most episodes are identified as a single or a cluster of cases after consumption of raw seafood. Cholera cases caused by the consumption of commercial imported seafood products have to the author's knowledge not been reported.”
Vibrio cholerae → can be removed → from water samples by filtration
efficiency: 99%temperature: 25 degrees Cfilter_material: nylon net and sari material
“The results obtained indicate that 99% of V. cholerae, i.e., those cells attached to plankton, were removed from the water samples.”
Vibrio cholerae → can be removed → from water samples by filtration using domestic sari material
efficiency: 99%
“Thus, it is concluded that a simple filtration procedure involving the use of domestic sari material can reduce the number of cholera vibrios attached to plankton in raw water from ponds and rivers commonly used for drinking.”
Vibrio cholerae → increase → concentration
duration: 7 daystemperature: 2 degrees Cstorage_type: shellstockshellfish_type: oysters
“Concentrations of Vibrio cholerae rose by approximately 1 log in oysters stored as shellstock after 7 days at 2 degrees C”
Vibrio cholerae serovar O1 → survival and growth → water temperature, salinity, and pH
pH: 8.5salinity: 15%temperature: 30 degrees C
“By increasing water temperatures up to 30 degrees C, a pronounced effect on the multiplication of V. cholerae was demonstrated, as was attachment of the cells to live copepods. These were measured by culturable counts on agar plates and direct observation by scanning electron microscopy, respectively. Of the three salinities examined (5, 10, and 15%), maximum growth of V. cholerae and attachment to copepods occurred at 15%. An alkaline pH (8.5) was optimal both for attachment and multiplication of V. cholerae, as compared with pH 6.5 and 7.5.”
Salmonella choleraesuis → was found in → 0.8% samples
“S. choleraesuis in 0.8%”
Vibrio cholerae → causes infection → humans
dose: 10^5 organismsfrequency: daily
“Infections resulted from a daily dose not exceeding 10(5) organisms and the frequency of exposure appeared to be a major determinant of the infection rate.”
