摘要
Vibrio cholerae and Vibrio parahaemolyticus are the two most commonly reported pathogens in seafood[1]. Consuming raw or undercooked seafood contaminated with these two Vibrio species can cause food poisoning, posing the risk of severe gastrointestinal illness and death[2-3]. Therefore,precise and reliable methods for detecting V. cholerae and V. parahaemolyticus contamination in seafood are essential for controlling food safety.
基金
supported by grants from the National Natural Science Foundation of China[No. 82104174]
the Key Natural Science Research Project of the Jiangsu Higher Education Institutions of China[No. 20KJA416002]
the Natural Science Foundation of Jiangsu Higher Education Institutions of China[No. 20KJB350008]
the Research Program of the “521Project” of Lianyungang City of China[No. LYG06521202133]
the Open-end Funds of the Jiangsu Key Laboratory of Marine Pharmaceutical Compound Screening[Nos. HY202004 and HY202103]
the Lianyungang Key Laboratory of Marine Biomedicine and Products[5507018035]
the Postgraduate Research&Practice Innovation Program of Jiangsu Province[SJCX22_1649 and SJCX22_1650]
the “Blue Project” of Jiangsu Higher Education Institutions of China
the Priority Academic Program Development of Jiangsu Higher Education Institutions of China。
