Abstract
Vibrio parahaemolyticus (VP) is a Gram-negative halophilic bacterium that mainly infects seafood and food [1] with high salt content. Eating uncooked or contaminated by the bacteria may cause gastroenteritis symptoms, such as nausea, vomiting and diarrhea [2]. In many countries, especially in coastal [3], VP has become the leading pathogen [4] responsible for bacterial food poisoning, and foodborne diseases caused by VP have also become a public health issue of global concern. We show that halinophilia is one of the most unique biological properties of VP, [5], which can only normally grow [6] in environments with 0.5–8.0% salt content. In recent years, an increasing number of literature has reported that the prevalence of VP in inland cities gradually increases in [7–9]. The VP monitoring results of ready-to-eat raw aquatic products in Changzhou found that the detection rate of VP was increasing year by year, especially the proportion of VP detected in freshwater products increased significantly, and VP was detected in freshwater crayfish, freshwater fish and shellfish. The preliminary research results of this project team found that VP of fresh water products could grow normally at 0%~0.5% salt concentration, while VP of seawater products grew well at salt concentration of 1%~3%, which proved that the halinophilia of some VP was changed, and the "halophilic variant" VP appeared.