Vibrio vulnificus

USDA. ARS. Food Safety Research Information Office.

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.

DHHS. FDA. Center for Food Safety and Applied Nutrition.

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.

University of Wisconsin-Madison.

Describes Vibrio vulnificus, diseases associated with the pathogen, its pathogenesis, determinants of virulence, diagnosis and treatment. Provides links for additional information on the pathogen.

Clemson University Cooperative Extension Service.

Reviews the organism Vibrio vulnificus and answers questions about the nature of the disease, how "high risk" individuals can avoid the pathogen, oyster safety, diagnosis and the risk for infection.

New Zealand Food Safety Authority.

Introduces the organism Vibrio vulnificus and details information on topics related to growth and control, the illness, outbreaks and incidents, its sources and adequate processing guidelines.

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