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.

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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

These are values that are computed from lab specific samples (Patent Pending)
LabFrequencyUD-LowUD-HighKM LowKM HighLab LowLab HighMean MedianStandard DeviationBox Plot LowBox Plot High KM Percentile Low KM Percentile High
Other Labs 0.84 5 2665 0 1743 367.2 100 702.1 5 2665 0 %ile 100 %ile
biomesight 23.01 0 10 10 6130 0 8283 752.5 40 3842.2 0 220 0 %ile 97.1 %ile
thorne 100 7 84 0 63 26.4 21 18.7 3 39 0 %ile 100 %ile
thryve 16.25 0 8 1 5441 0 1208 109.8 28 560.3 10 80 0 %ile 100 %ile
ubiome 0.13 0 227 227 227 227 227 0 %ile 99 %ile

External Reference Ranges for Erwinia

Erwinia (NCBI 551) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 8.09 15.21 0.0008 0.0015
Statistic by Lab Source for Erwinia
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
AmericanGut 60 %   0.092 %  0.107 % 9.0 15
BiomeSight 24.722 %   0.068 %  0.379 % 733.0 2965
BiomeSightRdp 3.226 %   0.009 %  % 1.0 31
CerbaLab 66.667 %   0.001 %  0.001 % 2.0 3
custom 3.279 %   0.003 %  0.003 % 2.0 61
es-xenogene 13.793 %   0.006 %  0.004 % 4.0 29
Medivere 28.571 %   0.095 %  0.128 % 2.0 7
SequentiaBiotech 2.778 %   0.023 %  % 1.0 36
Thorne 84.615 %   0.001 %  0.001 % 88.0 104
Thryve 16.319 %   0.009 %  0.05 % 227.0 1391
uBiome 0.126 %   0.023 %  % 1.0 792

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Data Contradictions β€” Limits of Certainity

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General Substance Specific Substance Effect
Herb or Spice 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.
Sugar and similar aspartame (sweetner) 1 Studies recorded. The consensus is Increases👶, Click for details.

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

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