Review on Risk Analysis, Detection and Control of Vibrio parahaemolyticus in Food

Abstract

Abstract: Vibrio parahaemolyticus, a halophilic bacterium occurs widely in marine water, sediment and seafood. This organism is recognized as a major cause of diarrhea associated seafood consumption throughout the world and is the most prevalent foodborne pathogen in China. To provide a better understanding of Vibrio parahaemolyticus food poisoning and reduce the risk of Vibrio parahaemolyticus infections associated with seafood consumption, this article reviews the biological characteristics and virulence factors of Vibrio parahaemolyticus and discusses channels for infection, symptoms of illness, and methods for detection and reduction of Vibrio parahaemolyticus in foods.

Key words: Vibrio parahaemolyticus, food poisoning, food safety

CHEN Rui-Ying, LU Jian-Zhang, SU Yi-Cheng, LIU Cheng-Chu. Review on Risk Analysis, Detection and Control of Vibrio parahaemolyticus in Food[J]. FOOD SCIENCE, 2007, 28(1): 341-347.

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Review on Risk Analysis, Detection and Control of Vibrio parahaemolyticus in Food

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