3/13/2016 Changes in incidence of laboratory-confirmed Vibrios bacterial infections,U.S.,2010* Pathogen Decrease Increase 40%-60%of finfish and shellfish at Yersinia- -52% supermarkets may contain Vibrio species Vibrio 115用 V.parahaemolyticus and V.alginolyticus STEC50157一44%1 are the most commonly isolated Shigella—57%:■ Vibrios are associated with shellfish Salmonella ●3%1 during the summer months Listeria 38以1 Annual incidence increased 78%from the Campylobacter27% baseline endemic level during 1998-2006 -10080-604020020406080100 change compared Relative rates of laboratory-confirmed infections compared with1996-1998re Characteristics of Vibrios by year ce Network United States,1996-2012 ·Many enrichment broths for vibrios STEC015 have been developed ·Alkaline peptone water is most commonly used ·Coupled with growth on TCBS media thiosulfate-citrate- Vibrio cholerae (yellow)and Vibrio parahaemolyticus bile salts-sucrose (dark green on TCBS agar 2010 2012 agar3/13/2016 3 Vibrios • 40% - 60% of finfish and shellfish at supermarkets may contain Vibrio species • V. parahaemolyticus and V. alginolyticus are the most commonly isolated • Vibrios are associated with shellfish during the summer months • Annual incidence increased 78% from the baseline endemic level during 1998-2006 Relative rates of laboratory-confirmed infections compared with 1996–1998 rates, by year —Surveillance Network, United States, 1996–2012 Characteristics of Vibrios • Many enrichment broths for vibrios have been developed • Alkaline peptone water is most commonly used • Coup g led with growth on TCBS media thiosulfate-citrate￾bile salts-sucrose agar Vibrio cholerae (yellow) and Vibrio parahaemolyticus (dark green ) on TCBS agar