Vibrio parahaemolyticus Growth under Low-Iron Conditions and Survival under High-Magnesium Conditions
Abstract:Since 1996, Vibrio parahaemolyticus serotype O3:K6 and closely related strains have been associated with an increased incidence of V. parahaemolyticus gastroenteritis worldwide, suggesting the emergence of strains with enhanced abilities to cause disease. One hypothesis for the recent emergence of V. parahaemolyticus O3:K6 and related strains is an enhanced capacity for environmental survival relative to other strains, which might result in increased human exposure to these organisms. Therefore, the objective of this study was to test the hypothesis that survival or growth characteristics of clinical V. parahaemolyticus isolates differ from those of nonclinical isolates under different environmental conditions. Twenty-six V. parahaemolyticus isolates selected to represent either clinical or food sources were monitored for either survival following exposure to high magnesium (300 mM) or growth under iron-limited conditions. Isolates in each category (clinical or food) differed widely in survival capabilities following 24 h of exposure to 300 mM Mg2+. Although 4 of 15 clinical isolates grew better at approximately 0.96 μM Fe2+ (iron-limited conditions) than at 50 μM Fe2+ (iron-rich conditions), as an entire group clinical isolates in this study were not more effective at growing under iron-limited conditions than were strains not associated with disease. Within the diverse collection of strains examined in these experiments, neither growth characteristics in low-iron environments nor survival capabilities following exposure to high magnesium concentrations were uniformly different between clinical and nonclinical V. parahaemolyticus isolates. Therefore, neither phenotypic characteristic can be used to reliably differentiate potentially pathogenic V. parahaemolyticus strains.
Document Type: Research Article
Affiliations: 1: Department of Food Science, Cornell University, Ithaca, New York 14853, USA 2: Department of Food Science, Cornell University, Ithaca, New York 14853, USA; Department of Dairy Science, South Dakota State University, Brookings, SD 57007, USA 3: Department of Food Science, Cornell University, Ithaca, New York 14853, USA; Food Science Department, Purdue University, West Lafayette, IN 47907, USA 4: Department of Food Science, Cornell University, Ithaca, New York 14853, USA; State University of New York, Upstate Medical University, Syracuse, NY 13210, USA
Publication date: May 1, 2006
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