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The most commonly reported species, Vibrio parahaemolyticus, is estimated to cause 45,000 illnesses each year in the United States. Is vibriosis a serious disease? Most people with a mild case of vibriosis recover after about 3 days with no lasting effects.
Mar 5, 2015 · Vibrio parahaemolyticus, a Gram-negative motile bacterium that inhabits marine and estuarine environments throughout the world, is a major food-borne pathogen that causes life-threatening diseases in humans after the consumption of raw or undercooked seafood.
Vibriosis causes an estimated 80,000 illnesses and 100 deaths in the United States every year. People with vibriosis become infected by consuming raw or undercooked seafood or exposing a wound to seawater. Most infections occur from May through October when water temperatures are warmer. More.
Dec 11, 2014 · Vibrio parahaemolyticus is a Gram-negative halophilic bacterium that is found in estuarine, marine and coastal environments. V. parahaemolyticus is the leading causal agent of human acute gastroenteritis following the consumption of raw, undercooked, or mishandled marine products.
4 days ago · Vibrio parahaemolyticus is the predominant etiological agent of seafood-associated foodborne illnesses on a global scale. It is essential to elucidate the mechanisms by which this pathogen disseminates. Given the existing research predominantly concentrates on localized outbreaks, there is a pressing necessity for a comprehensive investigation to capture strains of V. parahaemolyticus cross ...
Dec 10, 2014 · Vibrio parahaemolyticus is a Gram-negative halophilic bacterium that is found in estuarine, marine and coastal environments. V. parahaemolyticus is the leading causal agent of human acute gastroenteritis following the consumption of raw, undercooked, or mishandled marine products.
Aug 3, 2023 · Vibrio parahaemolyticus is a gram-negative bacterium that can cause seafood-associated diarrheal illness; it has also been associated with wound infections and septicemia . V. parahaemolyticus was first isolated in 1950 from clinical samples and "shirasu" (dried sardines) during an outbreak of gastroenteritis in Osaka, Japan.
