Structural Insights into Regulation of Vibrio Virulence Gene Networks

Midgett, Charles R.; Kull, F. Jon

doi:10.1007/978-3-031-22997-8_14

Cited by 1 publication

(2 citation statements)

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Section: Assessmentmentioning

confidence: 99%

“…Numerous studies have been carried out to understand the regulatory systems controlling expression of virulence genes in Vibrio spp. These processes are regulated by well characterised bacterial regulatory systems like quorum sensing (QS), virulence regulators ToxR and ToxT or the ferric uptake regulator (Fur) among others (Hernández-Cabanyero & Amaro, 2020;Midgett & Kull, 2023). 44 Genome sequences available in VFDB, often corresponding to the first genome obtained for V. cholerae O395 (Feng, L., Reeves, P. R., Lan, R., Ren, Y., Gao, C., Zhou, Z., The outcome of Vibrio infections is determined both by bacterial and host factors.…”

Section: Pathogenicity To Humans and Virulence Factors Of The Relevan...mentioning

confidence: 99%

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Public health aspects of Vibrio spp. related to the consumption of seafood in the EU

Koutsoumanis,

Allende,

Alvarez‐Ordóñez

et al. 2024

EFS2

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Vibrio parahaemolyticus, Vibrio vulnificus and non‐O1/non‐O139 Vibrio cholerae are the Vibrio spp. of highest relevance for public health in the EU through seafood consumption. Infection with V. parahaemolyticus is associated with the haemolysins thermostable direct haemolysin (TDH) and TDH‐related haemolysin (TRH) and mainly leads to acute gastroenteritis. V. vulnificus infections can lead to sepsis and death in susceptible individuals. V. cholerae non‐O1/non‐O139 can cause mild gastroenteritis or lead to severe infections, including sepsis, in susceptible individuals. The pooled prevalence estimate in seafood is 19.6% (95% CI 13.7–27.4), 6.1% (95% CI 3.0–11.8) and 4.1% (95% CI 2.4–6.9) for V. parahaemolyticus, V. vulnificus and non‐choleragenic V. cholerae, respectively. Approximately one out of five V. parahaemolyticus‐positive samples contain pathogenic strains. A large spectrum of antimicrobial resistances, some of which are intrinsic, has been found in vibrios isolated from seafood or food‐borne infections in Europe. Genes conferring resistance to medically important antimicrobials and associated with mobile genetic elements are increasingly detected in vibrios. Temperature and salinity are the most relevant drivers for Vibrio abundance in the aquatic environment. It is anticipated that the occurrence and levels of the relevant Vibrio spp. in seafood will increase in response to coastal warming and extreme weather events, especially in low‐salinity/brackish waters. While some measures, like high‐pressure processing, irradiation or depuration reduce the levels of Vibrio spp. in seafood, maintaining the cold chain is important to prevent their growth. Available risk assessments addressed V. parahaemolyticus in various types of seafood and V. vulnificus in raw oysters and octopus. A quantitative microbiological risk assessment relevant in an EU context would be V. parahaemolyticus in bivalve molluscs (oysters), evaluating the effect of mitigations, especially in a climate change scenario. Knowledge gaps related to Vibrio spp. in seafood and aquatic environments are identified and future research needs are prioritised.

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Section: Assessmentmentioning

confidence: 99%

Section: Pathogenicity To Humans and Virulence Factors Of The Relevan...mentioning

confidence: 99%