Results 91 to 100 of about 10,233,963 (217)
Vibrio parahaemolyticus, a foodborne pathogen, is a leading cause of acute gastroenteritis in humans. In contrast, non-pathogenic Escherichia coli is a common commensal bacterium residing in the human gut.
Qinglian Huang +7 more
doaj +1 more source
Influence of food matrix type on extracellular products of Vibrio parahaemolyticus
Background Two strains of Vibrio parahaemolyticus (ATCC 17802 and 33847) in shrimp, oyster, freshwater fish, pork, chicken and egg fried rice were evaluated for production of hemolysin and exoenzymes of potential importance to the pathogenicity of this ...
Rundong Wang +8 more
doaj +1 more source
The image shows cultivation and microscopic analysis of the cyanobacteria for its identification, subsequent to biomass harvesting and processing. The resultant extracellular metabolites are then concentrated for gas chromatography–mass spectrometry analysis profiling.
Santhosh Sigamani +6 more
wiley +1 more source
PCR conditions for the detection of V. vulnificus and V. parahaemolyticus virulence genes.
PCR conditions for the detection of V. vulnificus and V. parahaemolyticus virulence genes.
Kristi S. Shaw (527188) +5 more
core +1 more source
Relationship between the numbers of total and pathogenic V. parahaemolyticus in seafood.
The X-axis represents the level of tlh-positive V. parahaemolyticus, whereas the Y-axis represents the level of pathogenic V. parahaemolyticus. The area of each circle represents the number of cases. The X- and Y-axes intersect at reciprocal values of -0.
Jianghui Zhu (752793) +13 more
core +1 more source
Vibrio parahaemolyticus control in mussels by a Halobacteriovorax isolated from the Adriatic sea, Italy [PDF]
This study evaluated the application of a Halobacteriovorax isolated from water of the Adriatic Sea (Italy) in controlling V. parahaemolyticus in mussels (Mytilus galloprovincialis). Two 72 h laboratory-scale V.
Hattab J. +8 more
core +1 more source
Vibrio parahaemolyticus is a zoonotic disease transmitted to humans when handling or consuming improperly cooked fish meat. This study aimed to evaluate the effect of thermal treatment on V. parahaemolyticus isolates.
Maged A. Al-Garadi +4 more
doaj +1 more source
Background Vibrio parahaemolyticus is one of the most common causes of seafood-borne illnesses in Korea, either directly or indirectly, by consuming infected seafood.
Kunbawui Park +5 more
doaj +1 more source
Bivalve molluscs from Adriatic sea were analyzed for V. parahaemolyticus, V. cholerae e V. vulnificus presence. The isolates on TCBS Agar and m-CPC Agar were selected on the basis of a new biochemical screening, that showed a good performance, because ...
PIANO, ANNAMARIA +6 more
core +1 more source
ObjectiveTo isolate and screen lactic acid bacteria from the intestinal tract of marine fish with inhibitory activity against Vibrio parahaemolyticus and to investigate their antibacterial activity.MethodsUsing V.
Yuan Baolong +6 more
doaj +1 more source

