这种由携带致病质粒（pVA1）的副溶血性弧菌（Vibrio parahaemolyticus，Vp AHPND ）引发的细菌性疾病，发病迅猛且致死率极高，感染对虾会出现肝胰腺迅速白化萎缩、坏死，伴随空肠、空胃、软壳等症状，往往在放苗后 20 - 35 天内造成大规模死亡，死亡率可达 100% ...

为解决传统血清分型和多位点序列分型(MLST)在副溶血弧菌(Vibrio parahaemolyticus)分型中分辨率不足的问题，研究人员利用新型纳米孔测序仪G-seq500对mtlA基因进行全长测序，开发了一种高效、低成本的分型方法。该研究证实mtlA分型与MLST分辨率相当，且适用于13种弧菌 ...

Vibrio parahaemolyticus, a prevalent foodborne pathogen, thrives in aquatic environments and seafood, particularly posing risks when consumed raw or undercooked. Known for causing infectious ...

Vibrio parahaemolyticus is bacteria in mussels that may cause food poisoning if they’re not properly cooked or if they are intentionally eaten raw. People with low immunity, those who are ...

A systematic framework combining detection methodologies, risk assessment, and control measures for managing Vibrio parahaemolyticus contamination in seafood. The diagram outlines molecular ...

The cause is Vibrio parahaemolyticus, a natural marine bacteria common during periods of warm weather. Infections can cause diarrhea, abdominal cramps, nausea, vomiting, headache, fever and chills.

For the study, the researchers selected the bacterium Vibrio parahaemolyticus, which infects seafood and causes gastroenteritis in people when they consume raw or under-cooked seafood. Their ...

The recall is in response to multiple cases of Vibrio parahaemolyticus illnesses associated with oysters harvested in the area. The outbreak has already surpassed the highest number of cases ever ...