Isolation and molecular characterization of Vibrio parahaemolyticus from fresh, low-temperature preserved, dried, and salted seafood products in two coastal areas of eastern China.

@article{Yang2008IsolationAM,
  title={Isolation and molecular characterization of Vibrio parahaemolyticus from fresh, low-temperature preserved, dried, and salted seafood products in two coastal areas of eastern China.},
  author={Z Q Yang and Xin-an Jiao and Xiao-hui Zhou and Guo-xiang Cao and Weixiang Fang and Ruixia Gu},
  journal={International journal of food microbiology},
  year={2008},
  volume={125 3},
  pages={279-85}
}
A total of 1293 seafood samples from fishing farm, retail markets, restaurants and cooking rooms of hotels in Jiangsu province and Shanghai city of China were collected and analyzed for the prevalence of Vibrio parahaemolyticus during July to October in 2007. Two hundred and fifty one isolates of V. parahaemolyticus were identified, of which 8 isolates were positive for tdh and 2 were positive for trh gene. Three tdh positive isolates were identified from low-temperature preserved seafood… CONTINUE READING

Citations

Publications citing this paper.
Showing 1-10 of 21 extracted citations

Similar Papers

Loading similar papers…