Profile of vibrio cholerae Similarities to Enterobacteriaceae e G. Facultative anaerobes Fermentative bacilli Differences from Enterobacteriaceae Polar flagella Oxidase positive Formerly classified together as Vibrionaceae o Primarily found in water sources Cause gastrointestinal disease Shown not closely related by molecular methods
➢ Similarities to Enterobacteriaceae • G-, Facultative anaerobes • Fermentative bacilli ➢ Differences from Enterobacteriaceae • Polar flagella • Oxidase positive ➢ Formerly classified together as Vibrionaceae • Primarily found in water sources • Cause gastrointestinal disease • Shown not closely related by molecular methods Profile of vibrio cholerae
Physiology of vibrio Broad temperature ph range for growth on media 18-37°C o pH7.0-9.0(useful for enrichment Grow on variety of simple media including ● Mac Conkey's agar TCBS (Thiosulfate Citrate Bile salts Sucrose)agar >V. cholerae grow without salt Most other vibrios are halophilic
➢ Broad temperature & pH range for growth on media • 18-37C • pH 7.0 - 9.0 (useful for enrichment) ➢ Grow on variety of simple media including: • MacConkey’s agar • TCBS (Thiosulfate Citrate Bile salts Sucrose) agar ➢ V. cholerae grow without salt • Most other vibrios are halophilic Physiology of Vibrio
People Most at Risk People with low gastric acid levels(103-105 CFU Children: 10x more susceptible than adults Elderly Blood types O>>B>A>AB
People with low gastric acid levels (103 -105 CFU ) Children: 10 × more susceptible than adults Elderly Blood types O>> B > A > AB People Most at Risk
Period of Communicability During acute stage A few days after recovery By end of week, 70% of patients non-infectious By end of third week, 98% non-infectious
Period of Communicability During acute stage A few days after recovery By end of week, 70% of patients non-infectious By end of third week, 98% non-infectious
Symptoms Occur 2-3 days after consumption of contaminated food/water Usually mild, or no symptoms at all 75% asymptomatic 20% mild disease 2-5% severe Vomiting Cramps Watery diarrhea(L/h) Without treatment, death in 18 h-several days
Symptoms ➢ Occur 2-3 days after consumption of contaminated food/water ➢ Usually mild, or no symptoms at all • 75% asymptomatic • 20% mild disease • 2-5% severe ➢ Vomiting ➢ Cramps ➢ Watery diarrhea (1L/h) ➢ Without treatment, death in 18 h-several days