Vibrio Parahaemolyticus

Vibrio parahaemolyticus is a bacterium that causes illness in humans, most commonly from consuming raw seafood, especially crab.
Research Projects Database - Vibrio species

Food Safety Research Information Office (National Agricultural Library [United States Department of Agriculture]).

Review current research projects from the Food Safety Research Information Office (FSRIO) database dealing with vibrio-species.

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Food Safety Research Information Office (National Agricultural Library [United States Department of Agriculture]).

Research publications on Vibrio species from peer-reviewed journals. Some publications may be early view or ahead of print. Citations and abstracts are available to all users while full-text availability depends on institutional access levels.

Books and Materials on Vibrio parahaemolyticus in the NAL Catalog (AGRICOLA)

National Agricultural Library (United States Department of Agriculture).

Searchable database for journal citations available to persons interested in information on Vibrio parahaemolyticus.

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ARS Publications - Vibrio Parahaemolyticus

Agricultural Research Service (United States Department of Agriculture).

Search for publications published and maintained by the Agricultural Research Service (ARS), part of the United States Department of Agriculture (USDA), that deal with vibrio parahaemolyticus.

Search ARS for publications

PubMED Journal Citations on Vibrio parahaemolyticus

National Library of Medicine (National Institute of Health [United States Department of Health and Human Services]).

Searchable database for journal citations available to persons interested in information on Vibrio parahaemolyticus.

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United States Department of Agriculture.

An article posted online in the AgResearch Magazine, part of the United States Department of Agriculture (USDA), that outlined ongoing research to combat vibrio infections in oysters.

Centers for Disease Control and Prevention (United States Department of Health and Human Services).

The online resource maintained by the Centers for Disease Control and Prevention (CDC), part of the United States Department of Health and Human Services (HHS) about vibrio species.

National Institute of Food and Agriculture (United States Department of Agriculture).

This is one in a series of facts sheets discussing common foodborne pathogens of interest to food handlers, processors, and retailers, focusing on Vibrio pharahaemolyticus.

Center for Food Safety and Applied Nutrition (Food and Drug Administration [United States Department of Health and Human Services]).

Analyzes different members of the species Vibrio, lists the biochemical characteristics of each member as found in contaminated seafood, indicates the distribution and sources of contamination for each member, summarizes the methods of isolation and identifies general considerations, precautions and procedures to follow for each member.

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