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Vibrio

Vibrio species account for a significant number of foodborne infections from the consumption of raw or undercooked shellfish. They require salt to grow, and are thus associated with ocean-sourced seafood. There are four Vibrio species of primary public health concern: Vibrio vulnificus, Vibrio parahaemolyticus, Vibrio cholerae O1 and Vibrio cholerae non-O1.

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