Scientists have warned that the prevalence of Vibrio in seafood is expected to increase because of climate change. An assessment by the European Food Safety Authority (EFSA) anticipated that the ...

The deadly bacterium behind cholera epidemics spends only a fraction of its life infecting humans. Most of the time, Vibrio cholerae lurks in estuaries and other semisalty aquatic habitats.

Vibrio cholerae presents a unique model of bacterial genome organisation through its bipartite genome, comprising two distinct chromosomes that replicate in a carefully orchestrated manner. The ...

Like other organisms, bacteria have to take nutrients up from the environment and use them in various metabolic processes, which have long been thought to be controlled by gene expression. But the ...

The world is still in its seventh cholera pandemic, which has been surging since 2021, and case rates in various countries continue to be high. The disease is usually caused when water or food ...

New research has led to the discovery of a pH-induced structural mechanism of membrane remodeling caused by the protein MakA, a subunit of the recently described alpha-pore-forming toxin from the ...

Researchers have looked at the presence of certain foodborne pathogens in seafood collected in Turkey. The study examined levels of coliform bacteria, E. coli, Listeria monocytogenes, Vibrio ...

Natural antimicrobials called microcins are produced by bacteria in the gut and show promise in fighting infection. On the left, a Vibrio cholerae strain that produces the antimicrobial MvcC (center) ...

New research from EPFL, Switzerland, offers fresh insights into how some gut bacteria protect themselves against deadly cholera infection opening doors for the design of probiotic strains that can ...

A new paper shows that the cholera germ is an inveterate and rapacious gene stealer, robbing other competing bacteria of up to 150 genes (over 150,000 base pairs) in a single attack. To put this in ...