Food Safety
search
Ask Food Safety AI
cart
facebook twitter linkedin instagram youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Food Safety
  • NEWS
    • Latest News
    • Sponsored Insights
    • Sponsored White Papers
  • PRODUCTS
  • TOPICS
    • Contamination Control
    • Food Types
    • Management
    • Process Control
    • Regulatory
    • Sanitation
    • Supply Chain
    • Testing and Analysis
  • PODCAST
  • EXCLUSIVES
    • Food Safety Five Newsreel
    • eBooks
    • FSM Distinguished Service Award
    • Interactive Product Spotlights
    • Videos
  • BUYER'S GUIDE
  • MORE
    • NEWSLETTERS >
      • Archive Issues
      • Subscribe to eNews
    • Store
    • ASK FSM AI
  • WEBINARS
  • FOOD SAFETY SUMMIT
  • EMAG
    • eMagazine
    • Archive Issues
    • Editorial Advisory Board
    • Contact
    • Advertise
  • SIGN UP!
NewsContamination ControlFood TypeMicrobiological ControlSeafood

Scientists Discover How Foodborne Vibrio Infects People, Could Lead to New Treatments

pile of shrimp

Credit: John Cameron via Unsplash

May 10, 2023

Researchers at the University of Texas (UT) Southwestern Medical Center have discovered how foodborne pathogen Vibrio parahaemolyticus infects people after eating raw or undercooked shellfish. The findings could lead to new ways to treat illness caused by the enteric bacteria.

The study provides the first visual evidence of how a gut bacterial pathogen uses an “assembly method” to build syringe-like structures to inject toxins into intestinal cells, giving a new view of how enteric bacteria, when exposed to bile acids, efficiently respond and build a virulence system.

V. parahaemolyticus, commonly found in warm coastal waters, is a leading cause of seafood-related food poisoning. People infected often have diarrhea, cramping, vomiting, fever, and chills. As a result of climate change and warming waters, Vibrio has been highlighted by experts as an increasing food safety concern.

Researchers already knew that V. parahaemolyticus injects molecules into human cells using a syringe-like structure called the type III secretion system 2 (T3SS2). However, these “syringes,” composed of 19 different proteins, are not produced or assembled until the bacteria are inside the intestines. Scientists were not sure exactly how this occurs.

The latest findings build on the work of a previous study, in which components of V. parahaemolyticus T3SS2 were tagged with fluorescent markers and were tracked using super-resolution microscopy as the bacteria were grown in different conditions. The researchers discovered that when V. parahaemolyticus is exposed to bile acids—digestive molecules in the intestines—the bacteria move DNA containing T3SS2 genes close to their membrane. Subsequently, at the exact site where the T3SS2 is needed, V. parahaemolyticus transcribes that DNA into RNA, translates the RNA into protein, and assembles the components of the T3SS2 through the membrane in a process known as transertion.

The assembly process was previously thought to occur in more disparate locations around a cell, but pulling the machinery together into one place on the bacterium’s membrane likely helps V. parahaemolyticus more quickly and efficiently build the T3SS2 and infect cells. Since other enteric bacteria contain molecular components similar to V. parahaemolyticus, the phenomenon of transertion may be widely used, the researchers hypothesize.

The findings imply that other gastrointestinal pathogens may also use the transertion mechanism to mediate efficient assembly of complex molecular machines in response to environmental cues. More work is required to determine which bacteria use transertion to build their T3SS structures and whether drugs could be developed that block transertion to treat V. parahaemolyticus infections.

Looking for quick answers on food safety topics?
Try Ask FSM, our new smart AI search tool.
Ask FSM →

KEYWORDS: seafood study University of Texas Vibrio parahaemolyticus

Share This Story

Recommended Content

JOIN TODAY
to unlock your recommendations.

Already have an account? Sign In

  • people holding baby chicks

    Serovar Differences Matter: Utility of Deep Serotyping in Broiler Production and Processing

    This article discusses the significance of Salmonella in...
    Microbiological Control
    By: Nikki Shariat Ph.D.
  • woman washing hands

    Building a Culture of Hygiene in the Food Processing Plant

    Everyone entering a food processing facility needs to...
    Food Prep/Handling
    By: Richard F. Stier, M.S.
  • graphical representation of earth over dirt

    Climate Change and Emerging Risks to Food Safety: Building Climate Resilience

    This article examines the multifaceted threats to food...
    Risk Assessment
    By: Maria Cristina Tirado Ph.D., D.V.M. and Shamini Albert Raj M.A.
Manage My Account
  • eMagazine Subscription
  • Subscribe to Newsletters
  • Manage My Preferences
  • Website Registration
  • Subscription Customer Service

More Videos

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Food Safety Magazine audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of Food Safety Magazine or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

close
  • Man In Warehouse
    Sponsored byRentokil

    Mitigating Hidden Rodent Risks in Food Facilities

  • an industrial manufacturing or processing facility
    Sponsored bybioMérieux

    Get Ahead of Spoilage in Food Manufacturing with Metagenomics for Preventive Monitoring

  • an automated industrial production line used in a modern food factory
    Sponsored byIFC

    A Formula for Food Processing Pest Management

Popular Stories

iceberg lettuce growing

Cyclospora Outbreak Linked to Taylor Farms Lettuce Ends with Nearly 13,000 Illnesses, Two Deaths

baby being spoon-fed jarred baby food

EU Expands Maximum Levels for Three Contaminants in Infant and Baby Foods

scoop and tub of protein powder

Polish Study Finds PFAS in All Tested Commercially Available Plant-Based Protein Supplements

allergens ebook

Events

September 22, 2026

From EFSA to Enforcement: Managing the Growing Complexity of EU MRLs

Live: September 22, 2026 at 11:00 am EDT: Attend this webinar to evaluate best practices for monitoring regulatory changes and protecting market access.

September 24, 2026

Benchmarking Foreign Material Contamination in 2026: What the Data Shows

Live: September 24, 2026 at 2:00 pm EDT:  From this webinar, attendees will learn what is driving investment decisions, and the factors FSQA and ops leaders weigh when making the case for new prevention technology.

September 29, 2026

How to Talk to Your Board of Directors About Food Safety

Live: September 29, 2026 at 11:00 am EDT: Attend this webinar to learn how to position food safety as a material enterprise risk with measurable financial, operational, and reputational impacts relevant to Board-level decision-making.

View All

Products

Global Food Safety Microbial Interventions and Molecular Advancements

Global Food Safety Microbial Interventions and Molecular Advancements

See More Products

Related Articles

  • digital rendering of virus cells

    Scientists Discover Antibodies That Could Lead to Broadly Effective Norovirus Vaccine

    See More
  • Cornell Scientists Discover Five New Listeria Species

    See More
  • Vibrio

    Scientists Discover Vibrio Bacteria Can Go Dormant, Wake Up

    See More

Related Products

See More Products
  • 9781138070912.jpg

    Trends in Food Safety and Protection

  • Food-Forensics-3D.jpg

    Food Forensics Handbook Practice, Instrumentation, Case Studies

  • global food.jpg

    Global Food Safety Microbial Interventions and Molecular Advancements

See More Products

Related Directories

  • Stop Foodborne Illness

    As the voice of people affected by foodborne illness, we collaborate with partners in academia, the food industry, consumer and public health groups, and government to prevent foodborne illness. We advocate for effective food safety policy and facilitate culture change to increase food safety.
  • Food Safety News

    Food Safety News advances public health by delivering timely, accurate, and comprehensive coverage of foodborne illness outbreaks, recalls, and regulatory developments that impact the safety of our global food supply.
×

Never miss the latest news and trends driving the food safety industry

Newsletters | Website | eMagazine

JOIN TODAY!
  • RESOURCES
    • Advertise
    • Contact Us
    • Directories
    • Store
    • Want More
  • SIGN UP TODAY
    • Create Account
    • eMagazine
    • Newsletters
    • Customer Service
    • Manage Preferences
  • SERVICES
    • Marketing Services
    • Reprints
    • Market Research
    • List Rental
    • Survey/Respondent Access
  • STAY CONNECTED
    • LinkedIn
    • Facebook
    • Instagram
    • X (Twitter)
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2026. All Rights Reserved BNP Media, Inc. and BNP Media II, LLC.

Design, CMS, Hosting & Web Development :: ePublishing