You are viewing an old version of this page. View the current version.

Compare with Current View Page History

« Previous Version 8 Next »

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, Universidad de Concepción, Chile

Matté GR, University of São Paulo, Brazil

Romilio T. Espejo, Universidad de 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

  • No labels