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.
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