Vibrio vulnificus

Vibrio vulnificus

2. VIBRIO VULNIFICUS
Zakariya Al-nuaimi
Group -2nd

3. Overview of Vibrio vulnificus
What is Vibrio vulnificus?
Who is at Risk
Symptoms
Resulting Illnesses
Incidence
Diagnosis
Treatment
Prevention

4. Vibrio vulnificus
Vibrio vulnificus is a
Gram-negative,
Motile
curved bacillus of the
family Vibrionaceae
V. vulnificus is halophilic
flourishes in warm
temperatures
part of the bacterial flora
of the marine environment

5. Vibrio vulnificus (Vv)
Commonly found in
the Gulf of Mexico
Occurs naturally,
rather than as a result
of pollution
Accumulates in
oysters and other
shellfish
Presence is highly
correlated with water
temperature

6. V. vulnificus virulence factors
the ability to evade
destruction by stomach
acid capsular
polysaccharide
lipopolysaccharide
cytotoxins
pili
flagellum

7. Strains of V. vulnificus are classified into
three different biotypes
Biotype 1 is responsible for 95% of shellfish-
related deaths in the United States . Individuals
with underlying diseases, such as liver cirrhosis
that produce elevated serum iron levels are
especially at risk for V.vulnificus infection
Biotype 2 is highly virulent for juvenile European
eels and produces fatal hemorrhagic septicemia
following intraperitoneal injection . In Europe,
Japan, and Taiwan, where eels are a food crop

8. Strains of V. vulnificus are classified
into three different biotypes
The newly emerged biotype 3 has been found
to be clonal and restricted to Israel. In the
family Vibrionaceae, horizontal gene transfer is
the main mechanism responsible for the
emergence of new pathogen groups

9. Venn diagram representing differential and shared
gene counts between representative strains of the three
biotypes. Biotype 1 = strain CMCP6, biotype 2 = strain
ATCC 33147, and biotype 3 = strain 491771.

10. Vibrio vulnificus
Infections generally occur
from March to
December(summer). Peaks
from May through October
depending on water
temperature
Does not alter the
appearance, taste, or odor of
oysters

11. Vibrio vulnificus
95% of all seafood-related
deaths due to Vv
Most healthy people are
resistant to infection
Infection in high-risk
individuals can lead to
death in 2 to 3 days
People with pre-existing
medical conditions are 80
times more likely to develop
Vv bloodstream infections
than are healthy people

12. Who is at risk?
People with liver disorders such as cirrhosis,
liver cancer, hepatitis
Hemochromatosis
Diabetes mellitus
HIV/AIDS
Cancer
Individuals who take prescribed medication to
lower stomach acid levels

13. Vibrio can infect the body in 2
ways:
Ingestion- exposure to
contaminated seafood such as
raw Gulf Coast oysters
Dermal- through an open
wound exposed to
contaminated seawater
Vibrio vulnificus Infections

14. Symptoms of Vibrio vulnificus
Symptoms can start from 12 to 72 hours after
eating infected food.
Vomiting
Diarrhea
Stomach pains
Skin rashes and blisters
Shaking chills
High fever

15. Resulting Illnesses
Primary septicemia-fevers and chills often
with vomiting, nausea, and diarrhea. Painful
skin lesions may develop.
Gastroenteritis-associated with ingestion.
Vomiting, diarrhea and abdominal cramps can
occur.

16. Wound Infections from V. vulnificus
Results when skin lacerations or
abrasions come into direct contact with
seawater that contains Vv
Infections usually begin with redness,
swelling and intense pain around the
infected site
Often fluid-filled blisters develop and
progress to tissue necrosis. Can
resemble gas gangrene
About 50% of patients with Vv wounds
will require surgery or amputation

17. Vibrio vulnificus Infections
Most Vv infections are
acute but with no long-
term consequences
In patients who develop
septic shock from
infection with Vv, the
mortality rate is 50%
In rare instances, skin
infection can result in
necrotizing fasciitis.

18. Incidence of V. vulnificus
Approximately 50 culture-confirmed cases, 45
hospitalizations, and 16 deaths reported each
year from the Gulf Coast region
Nationwide, there are about 95 cases (half are
culture confirmed), 85 hospitalizations, and 35
deaths per year

19. Diagnosis of
V. vulnificus infection
Routine stool, wound, or
blood cultures
The diagnostic
laboratory should be
notified when this
infection is suspected by
the physician. (special
growth medium can
increase yields)

20. Treatment
Treated with antibiotics such
as Doxycycline or a third-
generation cephalosporin
(e.g., ceftazidime)
The preferred antimicrobial
therapy is doxycycline in
combination with ceftazidime
and surgery for necrotizing
soft-tissue infection.

21. Prevention of V. vulnificus
infections
Eat oysters that have been cooked properly
Eat oysters that have been post-harvest
treated
Do not let raw seafood touch cooked seafood
If eating raw oysters, ask the origin of the
oysters
Avoid eating raw oysters
Do not swim/wade in seawater with open sores
or wounds

22. Summary of V. vulnificus
Most healthy individuals are not at risk
Serious illness or death can occur in persons
with preexisting liver disease or compromised
immune systems
Infection of open wounds can be serious

23. Conclusion
Individuals with chronic illnesses of the liver,
stomach, blood, diabetes or other immune
disorders, are at greater risk of serious illness
from raw oysters. If unsure of risk, consult a
health care provider.

24. REFERENCES
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Compostela, Campus Universitario Sur, Santiago de Compostela, Spain.
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1Faculty of Biotechnology and Food Engineering, Technion - Israel Institute
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