Molecular characterization of Vibrio parahaemolyticus strains associated with foodborne illness in Florida

Carisa R Davis1, David L Wingfield, K Kealy Peak

  • 1Center for Biological Defense, College of Public Health, University of South Florida, 3602 Spectrum Boulevard, Tampa, Florida 33162, USA. cdavis1@health.usf.edu

Insights

Vibrio parahaemolyticus causes many seafood illnesses. Multilocus sequence typing identified pandemic strains from Florida outbreaks, proving more accurate than PCR or ribotyping for tracking these bacteria.

Area of Science:

  • Foodborne pathogens
  • Bacterial genomics
  • Molecular epidemiology

Background:

  • Vibrio parahaemolyticus is a significant cause of bacterial foodborne illness in the United States, often linked to seafood consumption.
  • Accurate identification and characterization of pandemic strains are crucial for public health surveillance and outbreak response.

Purpose of the Study:

  • To characterize Vibrio parahaemolyticus strains, including those from Florida foodborne outbreaks, to determine their pandemic status.
  • To evaluate the efficacy of different molecular typing methods for identifying pandemic Vibrio parahaemolyticus strains.

Main Methods:

  • Real-time PCR, pandemic group-specific PCR, ribotyping (PvuII), and multilocus sequence typing (MLST) were employed.
  • Thirty V. parahaemolyticus strains were analyzed, comprising 11 from Florida outbreaks and 6 known pandemic strains.
  • Novel sequence types and alleles were identified through MLST analysis.

Main Results:

  • Thirteen strains tested positive for four pandemic group-specific PCR markers; five were from Florida outbreaks.
  • Ribotyping showed nine Florida strains clustering with known pandemic strains, but without a distinct pandemic branch.
  • Multilocus sequence typing identified 14 strains with a known pandemic sequence type, and revealed 13 novel sequence types and numerous novel alleles.

Conclusions:

  • Seven strains from recent Florida foodborne outbreaks were confirmed as pandemic strains.
  • Multilocus sequence typing demonstrated superior accuracy in identifying pandemic Vibrio parahaemolyticus strains compared to PCR and ribotyping.
  • This study contributes to understanding the genetic diversity and spread of pandemic Vibrio parahaemolyticus.

Related Concept Videos

Bacterial Gastroenteritis01:18

Bacterial Gastroenteritis

Bacterial gastroenteritis, characterized by diarrhea, abdominal cramps, and vomiting, is often caused by ingestion of contaminated food or water and is frequently associated with pathogenic Escherichia coli strains. These microbes exploit two principal mechanisms to inflict disease.Shiga toxin–producing E. coli, also referred to as STEC—notably O157:H7—release Shiga toxins that target ribosomes, blocking protein synthesis. The B subunit of the toxin binds the host glycolipid receptor...
Cholera01:25

Cholera

Cholera is an acute gastrointestinal disease caused by the Gram-negative bacterium Vibrio cholerae. It is transmitted primarily via the fecal-oral route through the ingestion of contaminated water or food.Vibrio cholerae is a motile, Gram-negative bacterium of the family Vibrionaceae, primarily associated with waterborne outbreaks in areas with inadequate sanitation. Although over 200 serogroups of V. cholerae exist, only O1 and O139 are responsible for epidemic cholera. The O1 serogroup,...
Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Stringent Response in E. coli01:23

Stringent Response in E. coli

Bacterial growth is closely tied to nutrient availability, with cells proliferating exponentially under favorable conditions and entering a stationary phase when resources become scarce. This transition is mediated by a regulatory mechanism known as the stringent response, which allows bacteria to adapt to nutrient deprivation by modulating gene expression and metabolic activity.During nutrient scarcity, intracellular amino acid levels decline. It results in the accumulation of uncharged tRNAs...
Microorganisms in Agriculture and Food industry01:27

Microorganisms in Agriculture and Food industry

Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
Bacterial Flora of the Large Intestine01:29

Bacterial Flora of the Large Intestine

The gut microbiome is formed by a vast and diverse community of bacteria that colonizes our large intestine. These bacteria start residing in the gut from birth and continue diversifying throughout life, influenced by factors such as diet, lifestyle, and stress. The gut bacterial community also includes bacteria from food and those that enter the colon through the anus.
The normal gut flora of the colon plays a critical role in generating essential vitamins such as vitamins K, B5, and B7.