Shewanella putrefaciens Details: NCBI 24, gram-negative or unknown [species]

| "Pseudomonas putrefaciens" (Derby and Hammer) Long and Hammer 1941| Alteromonas putrefaciens| Alteromonas putrefaciens (ex Derby and Hammer) Lee et al. 1981| ATCC 8071| CCUG 13452 D| CFBP 3033| CFBP 3034| CIP 80.40| DSM 6067| IFO 3908| JCM 20190| JCM 9294| LMG 2268| LMG:2268| NBRC 3908| NCIB 10471| NCIB:10471| NCIMB 10471| NCTC 12960| Pseudomonas putrefaciens| Shewanella putrefaciens| Shewanella putrefaciens (Lee et al. 1981) MacDonell and Colwell 1986| strain Hammer 95

1. Infections: Shewanella putrefaciens has been reported as an opportunistic pathogen in humans, particularly in individuals with compromised immune systems or underlying health conditions. Infections caused by Shewanella putrefaciens are typically associated with exposure to contaminated water or seafood, such as wounds infected during aquatic activities or consumption of raw or undercooked seafood. Infections can manifest as skin and soft tissue infections, as well as more severe cases such as bacteremia and sepsis.

2. Antimicrobial resistance: Some strains of Shewanella putrefaciens have shown resistance to multiple antibiotics, which can complicate treatment and management of infections caused by these bacteria. Understanding the mechanisms of antimicrobial resistance in Shewanella putrefaciens is important for guiding appropriate antibiotic therapy and infection control measures.

3. Wound infections: Shewanella putrefaciens has been implicated in wound infections, particularly in marine environments or in individuals with exposure to marine waters. Proper wound care and hygiene practices, including cleaning and disinfection of wounds acquired in marine environments, can help reduce the risk of infection.

The above data is from 1000 Healthy Individuals done using Shotgun(10 Millions reads) provide courtesy of Precision Biome.

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Other Sources for more information:

• Immune Epitope Database
• The NCBI taxonomy database
• UniProt
• Immune Epitope Taxonomy Database (IEDB)
• AI Engines For more Details: Perplexity  Kagi Labs  You 

More Information

Statistics

NCBI

Data Punk

End Products Produced

Lab Reporting

Different labs use different software to read the sample. See this post for more details.
One lab may say you have none, another may say you have a lot! - This may be solely due to the software they are using to estimate.
We deem lab specific values using values from the KM method for each specific lab to be the most reliable.

Desired Levels Suggestions for Shewanella putrefaciens

• Lab Low and High are calculated using the formula that most labs use: Mean - 1.95 Standard Deviation to Mean + 1.95 Standard Deviation

These are values that are computed from lab specific samples and are in percentage

Lab	Frequency	Average	Median	Minimum	Maximum	Std.Dev.	Skew	25 - 75 Percentile	5 - 95 Percentile	Lab Ranges	Box-Plot-Whiskers	Harmonic Mean	Geometric Mean	Obs.
BiomeSight	0.0019	0.0034	0.002	0.001	0.012	0.0039	1.0962	0.0015 - 0.003	0.001 - 0.0096	-0.0042 - 0.0111	-0.0008 - 0.0053	0.0018	0.0023	7

External Reference Ranges for Shewanella putrefaciens

Shewanella putrefaciens (NCBI 24) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
XenoGene	0	100	0	0.01
PrecisionBiome	1.2586813681991771E-05	2.312100332346745E-05	0	0

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Herb or Spice	syzygium aromaticum {clove}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	Thymus vulgaris {thyme}	2 Studies recorded. The consensus is Decreases👶📓, Click for details.
Miscellaneous, food additives, and other odd items	Ethyl alcohol {Grain alcohol}	1 Studies recorded. The consensus is Increases📓, Click for details.
Prebiotics and similar	Human milk oligosaccharides (prebiotic, Holigos, Stachyose)	1 Studies recorded. The consensus is Decreases📓, Click for details.
Prebiotics and similar	oligosaccharides {oligosaccharides}	1 Studies recorded. The consensus is Decreases📓, Click for details.

Foods Containing the Shewanella putrefaciens bacteria

Data comes from FoodMicrobionet. For the meaning of weight, see that site. The bacteria does not need to be alive to have an effect.

Piedmont hard cheese Weight: 10.8 Mozzarella cheese Weight: 2.796 wild boar sausage Weight: 0.2349 pork sausage Weight: 0.05789 Greek kefir Weight: 0.04758