Application of an improved loop-mediated isothermal amplification detection of Vibrio parahaemolyticus from various seafood samples
Li Wang1, Xihong Zhao2, Jin Chu3, Yue Li1, Yanyan Li4, Chunhou Li5*, Zhenbo Xu2,6*and Qingping Zhong1
1Food Safety Key Laboratory of Guangdong Province, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
2College of Light Industry and Food Sciences，South China University of Technology, Guangzhou 510640, China.
3School of Food Science and Nutrition, Faculty of Mathematics and Physical Sciences, University of Leeds, Leeds LS2 9JT, United Kingdom.
4State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
5South China Sea Fisheries Research Institute, CAFS; Key Laboratory of South China Sea Fishery Resources Exploitation, Ministry of Agriculture, Guangzhou 510300, China.
6Department of Microbial Pathogenesis, Dental School, University of Maryland-Baltimore, Baltimore, MD 21201, USA.
Email: [email protected], [email protected]
