Vibrio parahaemolyticus: a review on the pathogenicity, antibiotic resistance, foodborne outbreaks, and detection methods
2021
Naziahsalam Kehinde, A. | Tang, J. Y. H. | Nakaguchi, Y.
Vibrio parahaemolyticus is a Gram-negative bacterium that is a natural inhabitant of the marine habitat. V. parahaemolyticus is a human foodborne pathogen linked to the consumption of contaminated raw and undercooked seafood. V. parahaemolyticus pathogenicity has been linked to the presence of two virulence gene that is thermostable direct hemolysin (tdh) and TDH-related hemolysin (trh). The emergence of antibiotic resistant strain of V. parahaemolyticus is a menace to public health. V. parahaemolyticus is linked to several foodborne diseases in Asian countries including Japan, China and Taiwan and has been acknowledged as the major cause of human gastroenteritis in the United States. The emergence of pathogenic Vibrio species in shellfish in Malaysia requires persistent monitoring and public enlightenment on food safety. Several detection methods based on its virulence factors are used in detecting V. parahaemolyticus. This review will provide an insight on V. parahaemolyticus, its pathogenicity, antibiotic resistance, foodborne outbreaks and detection methods.
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