Open AccessVibrio parahaemolyticus: a review on the pathogenicity, antibiotic resistance, foodborne outbreaks, and detection methods
Author(s) -
A. Naziahsalam Kehinde,
John Yew Huat Tang,
Yoshitsugu Nakaguchi
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(3).479
Subject(s) - vibrio parahaemolyticus , virulence , microbiology and biotechnology , hemolysin , antibiotic resistance , biology , outbreak , vibrio infections , antibiotics , virology , bacteria , gene , genetics , biochemistry
Vibrio parahaemolyticus is a Gram-negative bacterium that is a natural inhabitant of themarine habitat. V. parahaemolyticus is a human foodborne pathogen linked to theconsumption of contaminated raw and undercooked seafood. V. parahaemolyticuspathogenicity has been linked to the presence of two virulence gene that is thermostabledirect hemolysin (tdh) and TDH-related hemolysin (trh). The emergence of antibioticresistant strain of V. parahaemolyticus is a menace to public health. V. parahaemolyticusis linked to several foodborne diseases in Asian countries including Japan, China andTaiwan and has been acknowledged as the major cause of human gastroenteritis in theUnited States. The emergence of pathogenic Vibrio species in shellfish in Malaysiarequires persistent monitoring and public enlightenment on food safety. Several detectionmethods based on its virulence factors are used in detecting V. parahaemolyticus. Thisreview will provide an insight on V. parahaemolyticus, its pathogenicity, antibioticresistance, foodborne outbreaks and detection methods.