Erwinia Details: NCBI 551, gram-negative or unknown [genus]

| Erwinia| Erwinia Winslow et al. 1920 (Approved Lists 1980) emend. Hauben et al. 1999

1. Plant Pathogens:

   • Many Erwinia species are plant pathogens and can cause diseases in a variety of crops, including fruits and vegetables. For example, Erwinia amylovora causes fire blight in apples and pears.

2. Opportunistic Infections in Humans:

   • While Erwinia is not considered a primary human pathogen, there have been rare reports of infections in humans, especially in individuals with compromised immune systems. Infections may occur through contact with contaminated environments, contaminated water, or contaminated plants.

3. Clinical Manifestations:

   • In humans, Erwinia infections may present with a range of symptoms, including skin and soft tissue infections, bacteremia (presence of bacteria in the bloodstream), and other systemic infections.

4. Immunocompromised Individuals:

   • Individuals with weakened immune systems, such as those with certain medical conditions or undergoing immunosuppressive therapies, may be more susceptible to infections caused by opportunistic bacteria, including some Erwinia species.

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 Erwinia

• 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.
AmericanGut	0.6	0.092	0.0264	0.012	0.2775	0.1071	1.8369	0.0199 - 0.1086	0.0146 - 0.2731	-0.1168 - 0.3007	-0.1132 - 0.2417	0.0297	0.0486	9
BiomeSight	0.2462	0.0909	0.004	0.001	19.988	0.7789	0.3345	0.002 - 0.014	0.001 - 0.181	-1.4279 - 1.6097	-0.016 - 0.032	0.0028	0.0064	912
Thorne	0.9418	0.0047	0.0009	0.0001	0.615	0.046	0.2447	0.0006 - 0.0014	0.0002 - 0.0035	-0.0851 - 0.0944	-0.0006 - 0.0025	0.0007	0.0009	178
Thryve	0.154	0.0107	0.0028	0.0001	0.5441	0.0544	0.4375	0.0019 - 0.0055	0.0009 - 0.019	-0.0954 - 0.1168	-0.0036 - 0.011	0.002	0.0034	191
Vitract	0.0911						0	-	-	-	-			73

External Reference Ranges for Erwinia

Erwinia (NCBI 551) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
PrecisionBiome	1.128558778873412E-05	6.973365088924766E-05	0	0
Thorne (20/80%ile)	8.09	15.21	0.0008	0.0015

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Food (excluding seasonings)	Carum carvi {Caraway}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	Cola aspartame {Diet Cola}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Humulus lupulus {Hops}	1 Studies recorded. The consensus is Decreases👪, Click for details.
Food (excluding seasonings)	Sodium Chloride {Salt}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food Preservatives	N-L-a-aspartyl-L-phenylalanine methyl ester {aspartame}	1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	Chamaemelum nobile {Camomile}	1 Studies recorded. The consensus is Decreases👪, Click for details.
Herb or Spice	foeniculum vulgare,fennel	1 Studies recorded. The consensus is Decreases👪, Click for details.
Herb or Spice	Ginkgo biloba {Ginkgo}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice	Moringa Oleifera	1 Studies recorded. The consensus is Decreases👪, Click for details.
Herb or Spice	rosmarinus officinalis {rosemary}	1 Studies recorded. The consensus is Decreases👪, Click for details.
Herb or Spice	Ulmus rubra {slippery elm}	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.
Probiotics	Bifidobacterium animalis {B. animalis}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Vitamins, Minerals and similar	Silver nanoparticles {Colloidal silver}	1 Studies recorded. The consensus is Decreases👶, Click for details.

Food Groups Containing the Erwinia bacteria

This is base on Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome. See that paper for details on foods groups.

1. fermented_fruits_and_vegetables : 100% of Highest
2. fruits_and_vegetables : 23.7690253% of Highest
3. other : 22.396969% of Highest
4. fermented_tubers_and_roots : 6.2724459% of Highest
5. meat : 1.3650947% of Highest
6. fermented_grains : 0.7308402% of Highest
7. fermented_meat : 0.4829602% of Highest
8. alcohol : 0.3814419% of Highest
9. fermented_beverages : 0.2704454% of Highest
10. dairy : 0.1362953% of Highest
11. fermented_legumes : 0.0070827% of Highest

Foods Containing the Erwinia 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.

Olive Weight: 0.7135 Sausage, Cyprus: Limassol Weight: 0.1944 Cider - Dry Weight: 0.1826 Passito wine Weight: 0.08572 Beer Sour Flanders Red Ale Weight: 0.08282 Butter cheese, cow milk Weight: 0.08162 Paipa cheese Weight: 0.06042 Tej, Ethiopia Weight: 0.04811 Sufu - Formented tofu Weight: 0.04587 dry-fermented sausage treated with sodium nitrite Weight: 0.0298 Robiola di Roccaverano Cheese (Italy) Weight: 0.02679 Korean soy sauce Gongju ganjang 180-9 1 Weight: 0.026 Brie cheese Weight: 0.02134 tomato sour soup metagenome Weight: 0.017 Sausage, Cyprus: Paphos Weight: 0.006789 Fermented Fabriano-like sausage Weight: 0.005698 Jarlsberg cheese Weight: 0.004286 yoghurt fermentation Weight: 0.000936339607700457