Vibrio

Vibrio is a genus of Gram-negative, curved rod-shaped bacteria found chiefly in aquatic environments. Some species cause disease in humans and other animals.

Gram-negative bacteria: Bacteria whose cell envelopes have a thin peptidoglycan layer and an outer membrane, producing a characteristic Gram-stain result. Vibrio belongs to this broad bacterial group and has its characteristic outer membrane.
Vibrio cholerae: A Vibrio species that causes cholera, an acute diarrheal disease transmitted mainly through contaminated water or food. It is the genus's best-known human pathogen and the cause of cholera.
Cholera toxin: A protein toxin produced by toxigenic Vibrio cholerae that drives intestinal fluid secretion and watery diarrhea. It is the main mechanism behind cholera's characteristic fluid loss.
Vibrio cholerae O1: The O1 serogroup of Vibrio cholerae, responsible for the major cholera pandemics. Its pandemic lineages shaped the historical impact of the genus.
Cholera transmission: The spread of cholera, chiefly through water or food contaminated with Vibrio cholerae. It explains how an aquatic bacterium can cause outbreaks far from its natural habitat.
Bacterial flagellum: A rotating protein filament that propels many bacteria through liquid or across surfaces. Many vibrios use a polar flagellum to swim through aquatic habitats.
Vibrio vulnificus: A marine bacterium that can cause severe wound infections and bloodstream infections, especially in people with liver disease. This species connects warm coastal-water exposure and raw seafood to potentially life-threatening infections.
Type III secretion system: A bacterial protein-delivery apparatus that injects effector proteins into host cells. Some pathogenic vibrios use this system to alter host-cell functions during infection.
Vibrio cholerae O139: A serogroup of Vibrio cholerae that caused cholera outbreaks in South Asia beginning in 1992. Its emergence showed that epidemic cholera was not confined to the O1 serogroup.
Seafood safety: Practices and standards that reduce hazards from seafood during harvesting, processing, storage, and preparation. Preventing Vibrio exposure is a central concern for raw and undercooked seafood.

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