Vibrio parahaemolyticus is a foodborne pathogen recognized as the leading cause of acute gastroenteritis associated with consumption of raw and undercooked seafood, particularly raw oysters, with major symptoms of nausea, vomiting, abdominal cramps and diarrhea. It is estimated that 45,000 cases of V. parahaemolyticus infection occur each year in the...
An innovative silver nano-dimple arrays (Ag DAs)-integrated microfluidic device was developed to achieve highly sensitive fluorescence-based nucleic acid detection. The Ag DAs were utilized to produce surface plasmon resonance (SPR) for strong fluorescence enhancement. We systematically investigated the plasmon-enhanced fluorescence by controlling the nanostructure dimension of the Ag DA substrate....
Wood plastic composites (WPCs) are composite materials made from thermoplastic polymers, wood flour, and a small amount of process- and property-enhancing additives; they are principally used in the automotive industry and as secondary building materials. Although the WPC market is expected to keep growing, it is still relatively small when...
Investigations were conducted to study in detail some biochemical and physiological aspects of ripening in pears. Anjou pears
picked at different degrees of maturity were treated with Ethrel
(2-chloroethane phosphonic acid), 4000 ppm, and ethylene, 500 ppm,
for different lengths of time. Respiration rate was measured twice
daily and changes...
A series of small break loss of coolant accident (SBLOCA) analyses in nuclear plant shutdown operations was simulated using the code RELAP5A,MOD3 version 8.0 to predict the SBLOCA phenomena in the Zion-l nuclear power plant The first objective is to study the impact of SBLOCA (1" and 2" breaks) on...
Vibrio parahaemolyticus is a human pathogen which is prevalent in marine environment. Consumption of raw or undercooked seafood contaminated with V. parahaemolyticus can cause foodborne illness. This study investigated the application of probiotics in depuration for reducing V. parahaemolyticus in raw Pacific oysters (Crassostrea gigas) and the utilization of green...
:
________________________________________________________________________
Yi-Cheng Su
Vibrio parahaemolyticus is a human pathogen which is prevalent in marine
Vibrio parahaemolyticus is the leading cause of foodborne illnesses associated with seafood consumption. Consuming raw or undercooked seafood contaminated with V. parahaemolyticus can result in development of acute gastroenteritis with symptoms of nausea, vomiting, abdominal cramping and watery diarrhea within 24 hours of infection. Illness is usually self-limited and lasts...
Vibrio parahaemolyticus is a leading cause of acute gastroenteritis associated with consumption of seafood, particularly raw oysters. The United States Centers for Disease Control and Prevention (CDC) estimated that 45,000 cases of V. parahaemolyticus infection occur each year in the U.S. A recent CDC report revealed that the incidence of...
Vibrio parahaemolyticus is a Gram-negative, halophilic pathogen that occurs naturally in coastal and estuarine environments. This human pathogen is frequently isolated from a variety of seafood, particular oysters, and is the leading cause of gastroenteritis associated with seafood consumption. Several outbreaks of V. parahaemolyticus infections linked to consumption of raw...
Distribution of Vibrio parahaemolyticus in Oregon and Washington oystergrowing areas was studied between November 2002 and October 2003. V. parahaemolyticus was detected in 14.3% of oyster, 23.0% of seawater, and 44.4% of sediment samples with very low levels (≤7.4 MPN/g) of pathogenic strains being detected in oysters. Occurrence of V....