The authors, for the first time, were able to isolate
O. spp., possessing pathogenicity to mouse, from the body surface or enteric canal of fishes or from coastal sea-water and so forth. These results led the authors to the oceanic surveys. Among Vibrios there are some species of bacteria which can kill a mouse, however, they can grow abundantly on ordinary culture media containing 0.5% NaCl. As far as this character is concerned they are more likely to be classified into the category of land bacteria, non-halophilic organisms. Since our oceanic surveys revealed that a bacterium exist in the ocean which has the same serotypes as that of the food poisoning causing bacteria, it has become apparent for the first time for marine bacteria to be recorded as a human pathogen.
The existence of two types of
O. spp., euryhaline and stenohaline, is of significance for the epidemiology of food poisoning and marine industry.
Oceanomonas spp. of the euryhaline type which could be isolated from samples obtained from only two stations near the coast of the Sagami Bay during the winter (Fig. 3b) play a predominant role in the summer sea by driving away the stenohaline type (Fig. 1b): euryhaline- and stenohaline types of
O. spp. are representatives of the microflora which take their place in summer and winter. The winter sea which abounds with avirulent stenohaline type, seems clean and healthy, whereas the summer sea, abundant in virulent euryhaline type, representing a reserve army, is conducive for food poisoning to occur. These contrasted two phases were called by the author as "winter" and "summer-type distributions" These could easily explain the epidemiological facts that fish and shellfish food poisoning are prevalent mainly during the summer season, particularly from June to October. Besides such seasonal alterations, a phenomenon of "habitat segregation" also became apparent, i. e., as depicted in Fig. 2, the euryhaline types are located, in general, near the shore whereas the stenohaline types in the offshore. This evidence could also explain the fact that this food poisoning are mainly caused by those coastal marine animals as mackerel, squid, octopus, shellfish, and so forth.
In view of the prevention of food poisoning caused by pathogenic halophilic bacteria, the use of. ice, especially for the period of preservation, preliminary washing with enough water for elimination or sterilization of the organisms, and the use of vinegar at the time of cooking, are to be recommended, because the euryhaline type of O. spp. is weak and sensitive to fresh water, low temperatures, and to acid.
Most promising and active way of preventing fish and shellfish food poisoning in the future could be provided, according to the author's proposal, by an oceanographical forecasts as to the distribution and MPN of euryhaline type O. spp.
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