Abundance of Vibrio parahaemolyticus in Seafood

By: Daniel Cuellar

Salinity percentages display an association with V. parahaemolyticus abundance during different seasons (Spring, Summer, and Fall). Various temperatures relative to the abundance of the bacterium exhibits a linearity during Autumn. Summer temperatures show an increase in abundance but a level-off can be observed. Figure taken from Davis et al. 2017.

Consumption of seafood such as shellfish has shown to be the one of the leading causes of seafood-borne illnesses to thousands of individuals. Vibro parahaemolyticus is the bacterium commonly found with the exposure of shellfish that's either undercooked or raw. Unfortunately, V. parahaemolyticus continues to increase in coastal waters. On the other hand, various ecological studies have shown to have bacterium-abundance connection with factors in the environment. A study performed by Davis and colleagues obtained the significance in understanding these environmental factors such as temperature and salinity (salt concentration). Water temperatures and turbidity have shown to be an indication of abundance of the bacterium. Experiments conducted with mediums that are nutrient rich appeared to exhibit different levels in salinity and temperatures showing a decrease in abundance when salinity levels were high and when water temperatures were cool. In addition, the abundance of V. parahaemolyticus shows an association with warmer areas as it continues to show growth. Although there is no stopping the bacterium from appearing in these costal waters worldwide, researchers have a better understanding of the abundance and persistence but may be essential for developing future forecasts of where to obtain seafoods and prevention of the illnesses from spreading.

Original Article: 
Davis, B., Jacobs, J., Davis, M., Schwab, K., DePaola, A., & Curriero, F. (2017). Environmental determinants of vibrio parahaemolyticus in the chesapeake bay. Applied and Environmental Microbiology, 83(21). doi:10.1128/AEM.01147-17