Vibrio parahaemolyticus and Vibrio vulnificus are the leading causes of seafood associated
infections and mortality in the United States. The main syndromes caused by these …

The ability of many bacteria to adhere to surfaces and to form biofilms has major implications
in a variety of industries including the food industry, where biofilms create a persistent …

Hundreds of sharp and detailed illustrations, most of them in full color, distinguish this
unique and practical atlas/text. Succinct procedural descriptions, integrated with the …

Seafood is part of a healthful diet, but seafood consumption is not risk-free. Seafood is
responsible for an important proportion of food-borne illnesses and outbreaks in the United …

Se ha dicho que la microbiología clínica es tanto un arte como una ciencia. La información
científica relacionada con las características metabólicas, fisiológicas y genéticas de los …

Vibrio parahaemolyticus is a significant cause of gastroenteritis worldwide. Characterization
of this pathogen has revealed a unique repertoire of virulence factors that allow for …

Fresh fish and shellfish are highly perishable products due to their biological composition.
Under normal refrigerated storage conditions, the shelf life of these products is limited by …

The abilities of bacterial pathogens to adapt to the environment within the host are essential
to their virulence. Microorganisms have adapted to the iron limitation present in mammalian …

The epidemiology of foodborne disease is changing. New pathogens have emerged, and
some have spread worldwide. Many, including Salmonella, Escherichia coli O157: H7 …

Vibrio parahaemolyticus, a Gram-negative motile bacterium that inhabits marine and
estuarine environments throughout the world, is a major food-borne pathogen that causes …