Vibrio Bacteria

Vibrio bacteria are in the same bacterial family as cholera. Both Vibrio species can cause food poisoning. ^(v.95-96)

Symptoms usually develop within 24 hours of consuming raw, contaminated seafood. They include: ^(v.95-96)

• Diarrhea
• Fever
• Vomiting

V. vulnificus infection can potentially be fatal in people with weakened immune systems. Experts recommend that people with suppressed immune defenses or chronic liver disease avoid raw seafood. Research shows these people are at much higher risk of developing severe V. vulnificus infections, including sepsis. ^(v.95-96)

Swimming in warm water contaminated with Vibrio bacteria can also lead to an infection. Both types of Vibrio bacteria may cause skin infections if an open wound is exposed to it. However, they are more commonly caused by V. vulnificus. ^(v.95-96)

• 5% turmeric extracts inhibited bacterial growth of V. parahaemolyticus. Researchers suggest this means turmeric could work as an effective, natural seafood preservative. ^(v.65, 97)
• Curcumin from turmeric also significantly blocked V. vulnificus bacterial growth in the lab. ^(v.65, 97)
• In an animal study, curcumin protected infected mice from developing potentially fatal systemic infection from V. vulnificus bacteria. Specifically, curcumin: ^(v.97)
  • Stopped the bacteria from binding to and infecting cells.
  • Decreased activation of the transcription factor protein NF-κB, which prevented toxic inflammation.
  • Reduced cell death.

Research shows that other plant compounds in turmeric also have antibacterial effects against Vibrio bacteria. These include:

• EUGENOL (V. vulnificus) ^(v.75-76)
• GERANIOL (V. vulnificus) ^(v.76-77)