编辑推荐： 本研究针对副溶血弧菌 (V. parahaemolyticus)传统检测方法耗时长、特异性不足的难题，创新性地构建了双功能化T4噬菌体探针T4@TSPs@GNPs，通过尾刺蛋白 (TSPs)特异性识别与金纳米颗粒 (GNPs)信号放大，结合DenseNet169人工智能模型，实现30分钟内4 CFU/μL的超敏可视化检测，为食品安全监测提供全新 ...

此次研究结合生物信息学和分子技术手段，揭示了副溶血性弧菌（Vibrio parahaemolyticus）的染色体整合子是抗噬菌体防御基因的热点区域。 通过生物信息学方法，研究人员发现先前已鉴定的防御机制都定位在整合子上。

Vibrio parahaemolyticus, a prevalent foodborne pathogen, thrives in aquatic environments and seafood, particularly posing risks when consumed raw or undercooked. Known for causing infectious ...

In 2019, an outbreak of Vibrio parahaemolyticus infection involved 24 people, of which two were hospitalized. It was linked to mussels and was the first such incident since 2009.

A bacteriophage, designated pVp-1, showed effective infectivity for multiple-antibiotic-resistant V parahaemolyticus and V vulnificus, including V. parahaemolyticus pandemic strains. The therapeutic ...

Vibrio parahaemolyticus can be found in the tidal zones in estuarine areas. The marine bacterium causes acute gastroenteritis in humans and is the leading cause for seafood borne illnesses in the ...

Vibrio parahaemolyticus infection causes symptoms of gastro such as diarrhoea, cramps, nausea, vomiting, fever and a headache. The symptoms usually occur within 24 hours of eating the contaminated ...

V. parahaemolyticus infections have been common in Japan since the 1960s. Following an epidemic in 1997, the Japanese Ministry of Health, Labour, and Welfare instituted regulations for seafood in 1999 ...

* The cause is Vibrio parahaemolyticus, a natural marine bacteria common during periods of warm weather. Infections can cause diarrhea, abdominal cramps, nausea, vomiting, headache, fever and chills.