美国食品药品局细菌分析手册（BAM）第9章：弧菌（2004年5月版）BAM Chapter 9 Vibrio

Members of the genus Vibrio are defined as Gram-negative, asporogenous rods that are straight or have a single, rigid curve. They are motile; most have a single polar flagellum, when grown in liquid medium. Most produce oxidase and catalase, and ferment glucose without producing gas (7). Three species, V. cholerae, V. parahaemolyticus, and V. vulnificus, are well-documented human pathogens (54,78,79, 90,101). V. mimicus (24,103,111), is a recognized pathogen (103) with similar characteristics to V. cholerae, except an ability to ferment sucrose. Other species within the genus, such as V. alginolyticus (51), V. fluvialis (71), V. furnissii (15), V. metschnikovii (39,70), and V. hollisae (40) are occasional human pathogens (1,39, 96). Vibrio species account for a significant proportion of human infections from the consumption of raw or undercooked shellfish (96). A Florida study of illnesses from raw shellfish consumption reported the following species in descending order of frequency; V. parahaemolyticus, non-O1/O139 V. cholerae, V. vulnificus, V. hollisae, V. fluvialis, O1 V. cholerae (64,72).
A number of substantial changes have been made in this version of the Vibrio chapter including greater emphasis on molecular methods such as DNA colony hybridization and PCR for identification and characterization of pathogenic Vibrio spp. With the addition of these options, less emphasis has been placed on some of the older methods and in some case some sections requiring dangerous or difficult to obtain reagents (i.e. O/129 reagent) have been eliminated but may be mentioned in the text or tables. There have been considerable advances in molecular detection techniques such as real time PCR and as these methods are validated, they will be incorporated into the web version of this chapter.

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