Review about predicting model behavior and risk assessment of Vibrio parahaemolyticus
The most serological types of Vibrio parahaemolyticus is O4/O5/O1/O11. The Vibrio parahaemolyticus isolates from sea foods had less TDH genes than isolates form food poisoning samples.
The detection rate of Vibrio parahaemolyticus is 20.00%, Vibrio vulnificus 10.00%, Listeria monoeytogenes 5.00% in aquatic products.
Laboratory testing with Vibrio parahaemolyticus food poisoning cases
Isolation, Identification of Marine Bdellovibrios and Its Effect on Vibrio parahaemolyticus
Abstract : Objective To establish a multiplex PCR assay for the rapid detection of pandemic group of Vibrio parahaemolyticus and toxic genes based on GS-PCR.
Report of a field epidemiological investigation of a Vibrio parahaemolyticus food poisoning outbreak
This event of vibrio parahaemolyticus food poisoning was due to the food pollution in residents' home dinner.
Infection with the bacterium Vibrio parahaemolyticus, often the result of eating undercooked seafood from contaminated waters.
Etiological identification of Vibro parahaemolyticus causing food poisoning
Results:The two strains of Vibrio parahaemolyticus isolates were non-pathogenic, and the strain isolated from small lobster was tolerant to ticarcillin and cephalothin.
Construction of Growth Predictive Model of Vibrio parahaemolyticus in Simulated Crab Meat
Objective To study the distribution characteristics of virulence genes in Vibrio parahaemolyticus isolated from seafood in China.
Study on loop-mediated isothermal amplification (LAMP) technique for detection of Vibrio parahaemolyticus based on the gyrB gene
