Food and Fermentation Industries >

2013 , Vol. 39 >Issue 02: 123 - 127

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2013.02.041

Food and Fermentation Industries

Review on control measures and risk assessment of Vibrio vulnificus

  • 姬华 ,
  • 陈艳 ,
  • 刘秀梅 ,
  • 付萍 ,
  • 李志刚 ,
  • 李敬光
Expand

Online published: 2013-02-25

Fold

Abstract

Vibrio vulnificus is gram-negative halophilic bacteria that naturally occur in warm estuarine water and marine environment worldwide.It is recognized as the important cause of human food borne disease associated with the consumption of contaminated seafood.The most common clinical presentation of food borne V.vulnificus infection is primary septicemia,with an average mortality rate exceeding 50%.In this review,researches on biological characteristics,control measures and risk assessment of V.vulnificus were outlined.

Key words： Vibrio vulnificus; control measures; risk assessment

Cite this article

姬华 , 陈艳 , 刘秀梅 , 付萍 , 李志刚 , 李敬光 . Review on control measures and risk assessment of Vibrio vulnificus[J]. Food and Fermentation Industries, 2013 , 39(02) : 123 -127 . DOI: 10.13995/j.cnki.11-1802/ts.2013.02.041

Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.