Vibrio is a genus of ubiquitous bacteria found in a wide variety of aquatic and marine
habitats; of the> 100 described Vibrio spp.,~ 12 cause infections in humans. Vibrio cholerae …

Vibrio parahaemolyticus is a Gram-negative halophilic bacterium that is mainly distributed in
the seafood such as fish, shrimps and shellfish throughout the world. V. parahaemolyticus …

Foodborne illness caused by pathogenic Vibrios is generally associated with the
consumption of raw or undercooked seafood. Fish and other seafood can be contaminated …

Rapid and accurate detection of Vibrio parahaemolyticus (VP) in a variety of testing
environments is critical for preventing the spread of foodborne illnesses. Therefore, a dual …

The microbial cell wall is essential for maintenance of cell shape and resistance to external
stressors. The primary structural component of the cell wall is peptidoglycan, a glycopolymer …

Vibrio parahaemolyticus is a high-risk foodborne pathogen associated with raw or
undercooked seafoods and its biofilm forming potential has become a threat to food safety …

Vibrio parahaemolyticus is the leading pathogen in seafoods. This study established the
efficient blue light-emitting diode (LED) photodynamic inactivation (PDI) to eradicate Vibrio …

Vibrio parahaemolyticus is a marine and estuarine bacterium that leads to damage of
aquatic industry by foodborne outbreaks and possesses an enormous threat to food safety …

Vibrio parahaemolyticus is a major food-borne pathogen and the leading cause of seafood-
associated enteric infections worldwide. In addition, imprudent use of antibiotics has …

Bacteria are highly adaptable and grow in diverse niches, where they often interact with
eukaryotic organisms. These interactions with different hosts span the entire spectrum from …