Salinivibrio costicola Details: NCBI 51367, gram-negative or unknown [species]

| ATCC 33508| CAIM 910| CCUG 20305| CIP 103310| DSM 11403| JCM 15095| LMG 11651| LMG:11651| NCCB 77008| NCIMB 701| Salinivibrio costicola| Salinivibrio costicola (Smith 1938) Mellado et al. 1996 emend Huang et al. 2000| Vibrio costicola| Vibrio costicola Smith 1938 (Approved Lists 1980) emend. Garcia et al. 1987

1. Intestinal Damage: Eimeria necatrix infection causes damage to the intestinal mucosa, resulting in diarrhea, weight loss, and reduced feed efficiency. Severe infections can lead to hemorrhagic enteritis, where the intestinal lining becomes ulcerated and bloody.

2. Reduced Growth and Production: Coccidiosis caused by Eimeria necatrix can lead to stunted growth, decreased egg production, and increased mortality rates in affected flocks. This can have significant economic consequences for poultry producers due to reduced productivity and increased costs associated with treatment and management.

3. Secondary Infections: Severe cases of coccidiosis caused by Eimeria necatrix can weaken the chickens' immune system and predispose them to secondary bacterial infections, further exacerbating the disease and increasing mortality rates.

4. Subclinical Infections: In some cases, Eimeria necatrix infections may be subclinical, meaning affected chickens may not show obvious clinical signs of disease. However, subclinical infections can still result in reduced performance and economic losses due to decreased feed efficiency and impaired growth.

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 Salinivibrio costicola

• 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.
Thryve	0.0056	0.0021	0.0016	0.0011	0.0035	0.001	1.5319	0.0014 - 0.0028	0.0011 - 0.0034	0.0002 - 0.0039	-0.0007 - 0.0049	0.0017	0.0019	7

External Reference Ranges for Salinivibrio costicola

Salinivibrio costicola (NCBI 51367) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age

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Foods Containing the Salinivibrio costicola 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.

Chinese fish sauce Weight: 0.03056