Open AccessPreventing Foodborne and Non-foodborne Illness: Vibrio parahaemolyticus
Author(s) -
Anita C. Wright,
Renée M. Goodrich-Schneider,
Michael A. Hubbard,
Keith R. Schneider
Publication year - 2009
Publication title -
edis
Language(s) - English
Resource type - Journals
ISSN - 2576-0009
DOI - 10.32473/edis-fs146-2009
Subject(s) - vibrio parahaemolyticus , shellfish , contaminated food , food poisoning , biology , vibrio , environmental health , fish <actinopterygii> , fishery , medicine , microbiology and biotechnology , bacteria , aquatic animal , genetics
FSHN09-01, a 3-page fact sheet by Anita C. Wright, Renée Goodrich Schneider, Michael A. Hubbard, and Keith R. Schneider, describes this bacterium that occurs naturally in coastal waters throughout the world and is linked to illnesses associated with consumption of raw or improperly cooked seafood — type of illness, who is at risk of infection, how common infections are, how they occur, how to receive and store seafood and shellfish, and methods to prevent infection in high-risk individuals. Includes references. Published by the UF Department of Food Science and Human Nutrition, July 2009.FSHN0901/FS146: Preventing Foodborne and Non-foodborne Illness: Vibrio parahaemolyticus (ufl.edu)