Members of the genus Vibrio are natural habitants of the marine
environments. Many of them are human pathogens and can cause
illness associated with seafood consumption. Infections caused by
pathogenic vibrios are consistently reported in countries around
the world, which is a major food safety concern for consumers and
the food industry. Understanding the characteristics, virulence
factors, methods for detection, and strategies for prevention is
critical to minimize infection caused by vibrios. This book is a
comprehensive guide to the understanding of infectious vibrios and
application of control measures to prevent food-borne Vibrio
infections.
General
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