The increased prevalence of Vibrio species and the first reporting of Vibrio jasicida and Vibrio rotiferianus at UK shellfish sites
dc.contributor.author | Harrison, J | |
dc.contributor.author | Nelson, K | |
dc.contributor.author | Morcrette, H | |
dc.contributor.author | Morcrette, C | |
dc.contributor.author | Preston, J | |
dc.contributor.author | Helmer, L | |
dc.contributor.author | Titball, RW | |
dc.contributor.author | Butler, CS | |
dc.contributor.author | Wagley, S | |
dc.date.accessioned | 2022-02-17T10:19:51Z | |
dc.date.issued | 2021-12-08 | |
dc.date.updated | 2022-02-16T16:57:45Z | |
dc.description.abstract | Warming sea-surface temperature has led to an increase in the prevalence of Vibrio species in marine environments. This can be observed particularly in temperate regions where conditions for their growth has become more favourable. The increased prevalence of pathogenic Vibrio species has resulted in a worldwide surge of Vibriosis infections in human and aquatic animals. This study uses sea-surface temperature data around the English and Welsh coastlines to identify locations where conditions for the presence and growth of Vibrio species is favourable. Shellfish samples collected from three locations that were experiencing an increase in sea-surface temperature were found to be positive for the presence of Vibrio species. We identified important aquaculture pathogens Vibrio rotiferianus and Vibrio jasicida from these sites that have not been reported in UK waters. We also isolated human pathogenic Vibrio species including V. parahaemolyticus from these sites. This paper reports the first isolation of V. rotiferianus and V. jasicida from UK shellfish and highlights a growing diversity of Vibrio species inhabiting British waters. | en_GB |
dc.description.sponsorship | Biotechnology & Biological Sciences Research Council (BBSRC) | en_GB |
dc.format.extent | 117942- | |
dc.format.medium | Print-Electronic | |
dc.identifier.citation | Vol. 211, article 117942 | en_GB |
dc.identifier.doi | https://doi.org/10.1016/j.watres.2021.117942 | |
dc.identifier.grantnumber | BB/N016513/1 | en_GB |
dc.identifier.uri | http://hdl.handle.net/10871/128836 | |
dc.identifier | ORCID: 0000-0002-0162-2077 (Titball, Richard W) | |
dc.identifier | ORCID: 0000-0001-5539-5896 (Butler, Clive S) | |
dc.language.iso | en | en_GB |
dc.publisher | Elsevier / IWA Publishing | en_GB |
dc.relation.url | https://www.ncbi.nlm.nih.gov/pubmed/35042073 | en_GB |
dc.rights | Crown Copyright © 2021 Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). | en_GB |
dc.subject | Sea-surface temperature | en_GB |
dc.subject | Shellfish | en_GB |
dc.subject | Vibrio jasicida | en_GB |
dc.subject | Vibrio parahaemolyticus | en_GB |
dc.subject | Vibrio rotiferianus | en_GB |
dc.subject | Vibrio species | en_GB |
dc.title | The increased prevalence of Vibrio species and the first reporting of Vibrio jasicida and Vibrio rotiferianus at UK shellfish sites | en_GB |
dc.type | Article | en_GB |
dc.date.available | 2022-02-17T10:19:51Z | |
dc.identifier.issn | 0043-1354 | |
exeter.article-number | 117942 | |
exeter.place-of-publication | England | |
dc.description | This is the final version. Available on open access from Elsevier via the DOI in this record | en_GB |
dc.identifier.eissn | 1879-2448 | |
dc.identifier.journal | Water Research | en_GB |
dc.relation.ispartof | Water Res, 211 | |
dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | en_GB |
dcterms.dateAccepted | 2021-12-05 | |
rioxxterms.version | VoR | en_GB |
rioxxterms.licenseref.startdate | 2021-12-08 | |
rioxxterms.type | Journal Article/Review | en_GB |
refterms.dateFCD | 2022-02-17T10:16:47Z | |
refterms.versionFCD | VoR | |
refterms.dateFOA | 2022-02-17T10:20:04Z | |
refterms.panel | A | en_GB |
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Except where otherwise noted, this item's licence is described as Crown Copyright © 2021 Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).