title: Vibrio parahaemolyticus: aetiological agent of food poisoning.
abstract: After mentioning the principal morphological, cultural, physiological, biochemical, enzyme and serological characteristics of Vibrio parahaemolyticus (a facultative halophilic bacterium and the aetiological agent of food poisoning caused by the consumption of fish products) a description is given of its ecological aspects, geographical distribution, and potential enteropathogenicity for man, with general information on its isolation and identification.
mesh_terms: D000818:Animals; D000942:Antigens, Bacterial / Q000032:analysis; D003470:Culture Media; D004463:Ecology; D005517:Foodborne Diseases / Q000209:etiology*; D005759:Gastroenteritis / Q000209:etiology; D006460:Hemolysin Proteins / Q000096:biosynthesis; D006461:Hemolysis; D006801:Humans; D051379:Mice; D012623:Seawater; D014733:Vibrio / Q000254:growth & development; D014735:Vibrio Infections; D014734:Vibrio cholerae / Q000254:growth & development; D014736:Vibrio parahaemolyticus / Q000254:growth & development / Q000276:immunology; D014871:Water Microbiology
chemical_list: D000942:Antigens, Bacterial; D003470:Culture Media; D006460:Hemolysin Proteins