Vibrio parahaemolyticus is a Gram-negative pathogen1 that can cause foodborne disease. A publication by Scallan et al.2 in 2011 estimated that 34,664 human foodborne V. parahaemolyticus cases, including 4 deaths, occur annually in the US.
Key laboratories studying various aspects of foodborne V. parahaemolyticus in the US and Canada include:
E. Fidelma Boyd, University of Delaware, USA (http://www.bio.udel.edu/people/fidelma-boyd.php)
McCarter LL, University of Iowa, USA
Depaola A, Center for Food Safety and Applied Nutrition, Food and Drug Administration, USA
Darrell Jay Grimes, The University of Southern Mississippi, USA (http://www.usm.edu/gcrl/cv/grimes.jay/cv.grimes.jay.php)
Key laboratories studying various aspects of foodborne V. parahaemolyticus in Europe include:
Maria M Lleo, Università di Verona, Italy
Croci L, Istituto Superiore di Sanità, Roma, Italy
Key laboratories studying various aspects of foodborne V. parahaemolyticus in South and Latin America include:
Gerardo González Rocha, University of Concepción, Chile
Matté GR, University of São Paulo, Brazil
Romilio T. Espejo, University of Chile, Santiago, Chile
Key laboratories studying various aspects of foodborne V. parahaemolyticus in Asia and Australia include:
Wong HC, Soochow University, Republic of China
Tamplin ML, Australian Seafood Cooperative Research Centre, Australia
Additional resources on V. parahaemolyticus:
A number of key sources on V. parahaemolyticus are available.
References
1http://en.wikipedia.org/wiki/Vibrio_parahaemolyticus
2Scallan et al. 2011.Emerging Infectious Diseases 17:7-15 PMID:21192848
If you want to edit or add to this entry please contact Andrea Moreno Switt at aim35@cornell.edu