Cultivation of Vibrio and Aeromonas

Contaminants of Seafood

All species of the genus Vibrio are motile and have polar flagella with sheaths. Vibrio spp. do not form spores and test positive for oxidase.

Several species of Vibrio are pathogens that can infect open wounds, cause septicemia or are associated with gastroenteritis. Many sea-living animals can be their hosts, for example crabs or prawns. Eating undercooked seafood containing pathogenic Vibrio can cause foodborne illnesses. V. cholerae, V. parahaemolyticus and V. vulnificus are among the pathogenic species. V. cholerae is the causative agent of cholera. Its close relative, V. vulnificus, can cause disease after consumption of raw or undercooked oysters.

An infection leads to rapidly expanding cellulitis or septicemia. V. parahaemolyticus causes gastrointestinal illness in humans, typically after eating raw or undercooked oysters. Many Vibrio spp. are zoonotic and cause diseases in fish and shellfish, and are thus common causes of mortality among domestic marine life.

Water and Food Contaminants

Aeromonas bacteria can grow at low temperatures and become destroyed through high temperatures during cooking. Aeromonas are ubiquitous in fresh and brackish water. Fourteen species are known and most of them are associated with human diseases. They do not form spores.

The two major diseases associated with Aeromonas are gastroenteritis and wound infections. Gastroenteritis usually occurs by ingestion of contaminated water or food. Wound infections occur by exposure to contaminated water. A. hydrophila, A. caviae and A. veronii biovar sobria are the most important pathogen species of Aeromonas.