Vibrio spp.

A review of Vibrio spp..
Vibrio cholerae: Genomics and Molecular Biology Edited by: Shah M. Faruque and G. Balakrish Nair
Published: 2008   ISBN: 978-1-904455-33-2
Price: GB £150 or US $310
In this book leading V. cholerae experts, the chapters review the most important cutting-edge genetic facets of V. cholerae including its genomic organization, population genetics, molecular epidemiology, and synchronized regulation of gene expression. Other topics include the molecular basis for enhanced transmissibility of cholera during epidemics, survival of the pathogen in the environment, and above all the evolution of the species to attain increased fitness both as a pathogen and an environmental organism. Essential reading for everyone with an interest in Vibrio and recommended reading for other scientists working in microbial pathogenesis, microbial genomics and antimicrobial research. read more ...
Foodborne Pathogens: Microbiology and Molecular Biology Edited by: Pina M. Fratamico, Arun K. Bhunia, and James L. Smith
Published: 2005   ISBN: 978-1-904455-00-4
Price: GB £149 or US $299
Written by leaders in the field, this book represents a cutting edge summary of all the latest advances, providing the first coherent picture of the current status. Opening chapters tackle topics such as pathogen detection (molecular, biosensor), molecular typing, viable but non-culturable organisms, predictive modeling, and stress responses. The next section covers groups of organisms: enteric viruses, protozoan parasites, and mycotoxins. This is followed by chapters on specific bacteria: Yersinia enterocolitica, Vibrio spp., Staphylococcus aureus, Campylobacter Infections, Listeria monocytogenes, Salmonella spp., Shigella spp., Escherichia coli, Clostridium botulinum, Clostridium perfringens and Bacillus cereus. The final chapters provide a fascinating review of the ability of pathogens to contaminate a food supply and provide an overview of emerging foodborne pathogens. read more ...

Vibrio spp.

Adapted from Mitsuaki Nishibuchi and Angelo DePaola in Foodborne Pathogens: Microbiology and Molecular Biology
Vibrio spp.: Vibrio species are prevalent in estuarine and marine environments and seven species can cause seafoodborne infections. Vibrio cholerae O1 and O139 serovtypes produce cholera toxin and are agents of cholera. However, fecal-oral route infections in the terrestrial environment are responsible for epidemic cholera. V. cholerae non-O1/O139 strains may cause gastroenteritis through production of known toxins or unknown mechanism. Vibrio parahaemolytitucs strains capable of producing thermostable direct hemolysin (TDH) and/or TDH-related hemolysin are most important cause of gastroenteritis associated with seafood consumption. Vibrio vulnificus is responsible for seafoodborne primary septicemia and its infectivity depends primarily on the risk factors of the host. V. vulnificus infection has the highest case fatality rate (50%) of any foodborne pathogen. Four other species (Vibrio mimicus, Vibrio hollisae, Vibrio fluvialis, and Vibrio furnissii) that have potential to cause gastroenteritis have been reported. Some strains of these species produce known toxins but the pathogenic mechanism is largely not understood. The ecology of and detection and control methods for all seafoodborne Vibrio pathogens are essentially similar.


Vibrio spp. Resources


Foodborne Pathogens: Microbiology and Molecular Biology
Bacillus cereus
Emerging foodborne pathogens
Clostridium
Shigella
Salmonella
Listeria monocytogenes
Campylobacter
Staphylococcus aureus
Vibrio spp.
Yersinia enterocolitica
Foodborne pathogens
Current Issues in Molecular Biology
Molecular Biology Resource

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