Vibrio parahaemolyticus in seafood: recent progress in understanding influential factors at harvest and food-safety intervention approaches

Vibrio parahaemolyticus is a foodborne pathogen that is naturally found in estuarine and marine environments. Seafood may acquire this pathogen from its growing environment or through cross-contamination. Recent studies have shown that the occurrence and levels of this pathogen in seafood at harvest are influenced by aquaculture practices and environmental factors, particularly sea surface temperature and salinity conditions. Various possible strategies for controlling V. parahaemolyticus and its biofilm formation in seafood and on contact surfaces have been developed in recent studies. This review provides insights into current seafood safety control applications, indicating the need for future research. • Aquaculture practices could affect the level of V. parahaemolyticus in seafood. • Temperature and salinity highly affect the level of V. parahaemolyticus at harvest. • Few studies have focused on climate change impacts on seafood • Physical and biological methods are the recent trends for V. parahaemolyticus control. • More studies on the formation and control of V. parahaemolyticus biofilm are proposed.