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Paper I — 2015 September (Supplementary) (2010 Scheme) — Q4

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Paper I
2015 September (Supplementary) (2010 Scheme) · 40 marks · 120 min

Question

Halophilic vibrios

Q42 marksShort Notes

Answer

Halophilic vibrios are Vibrio species that require (or tolerate) elevated salt (NaCl) concentrations for growth, reflecting their natural habitat in marine and estuarine waters — distinguishing them from Vibrio cholerae, which is non-halophilic (grows well without added salt).

Important examples:

  • Vibrio parahaemolyticus — a leading cause of seafood-associated (raw/undercooked fish, shellfish) acute gastroenteritis, presenting with watery or, in more severe cases, dysenteric (bloody) diarrhoea, abdominal cramps, nausea, and vomiting. Pathogenic strains show the Kanagawa phenomenon (beta-haemolysis on a special high-salt blood agar, correlating with production of a thermostable direct haemolysin/enterotoxin).
  • Vibrio vulnificus — associated with severe, rapidly progressive wound infections (following exposure of skin wounds to seawater) and, in patients with chronic liver disease, a fulminant septicaemia with a very high mortality rate, often following consumption of raw shellfish (especially oysters).
  • Vibrio alginolyticus — a less virulent halophilic vibrio, mainly causing wound and ear infections after seawater exposure.

Laboratory features: require salt-supplemented media for optimal growth in culture; grow on TCBS (thiosulfate-citrate-bile salts-sucrose) agar, the selective medium used for vibrios generally.

Prevention: thorough cooking of seafood, avoiding contamination of wounds with seawater, and caution in immunocompromised/liver-disease patients regarding raw shellfish consumption.

  1. 1General Parasitology

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