Vibrio spp. are Gram-negative bacteria1 that can cause foodborne disease. A publication by Scallan et al.2 in 2011 estimated that 17,564 human foodborne Vibrio spp. cases, including 8 deaths, occur annually in the US.
Key laboratories studying various aspects of foodborne Vibrio spp. in the US and Canada include:
Darrell Jay Grimes, The University of Southern Mississippi, USA (http://www.usm.edu/gcrl/cv/grimes.jay/cv.grimes.jay.php)
John Schwarz, Seafood safety lab, USA (http://www.tamug.edu/seafoodsafetylab/research_vibrio.html)
Key laboratories studying various aspects of foodborne Vibrio spp. in Europe include:
Strauch E, Institut für Lebensmittelhygiene, Freie Universität Berlin, Berlin, Deutschland
Baker-Austin, Centre for Environment Fisheries and Aquaculture Science, United Kingdom
Stephan R, Vetsuisse Faculty, University of Zurich, Switzerland
Gerdts G, Alfred Wegener Institute for Polar and Marine Research, Germany
Croci L, Istituto Superiore di Sanità, Roma, Italy
Key laboratories studying various aspects of foodborne Vibrio spp. in South and Latin America include:
Romilio T. Espejo, Universidad de Chile, Santiago, Chile
Key laboratories studying various aspects of foodborne Vibrio spp. in Asia and Australia include:
Vuddhakul V, Prince of Songkla University, Thailand
Additional resources on Vibrio spp.:
A number of key sources on Vibrio spp. are available.
References
1http://en.wikipedia.org/wiki/Vibrio
2Scallan et al. 2011.Emerging Infectious Diseases 17:7-15 PMID:21192848
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