副溶血性弧菌(Vibrio parahaemolyticus,VP)最早是由Fujino等人于1953年从日本1例食物中毒者身上初次分离得到的一种革兰阴性嗜盐菌。该菌常呈多态性,有鞭毛,无荚膜和芽孢。pH 7.5～8.5及37℃条件下生长最为良好并且对酸敏感。从世界各国食物中毒的流行情况来看,日本是本菌中毒发病最多的国家,由本菌引起的食物中毒在日本占细菌性食物中毒的40%～60%,居首位[1]。1998年以来的资料显示,由副溶血性弧菌而引发食 Vibrio parahaemolyticus (VP) was first introduced by Fujino et al. In 1953 as a Gram-negative halophile isolated from one Japanese food poisoning person. The bacteria often showed polymorphism, flagella, no capsule and spores. pH 7.5 ~ 8.5 and 37 ℃ under the conditions of growth is best and sensitive to acid. From the epidemic situation of food poisoning in various countries in the world, Japan is the country with the most incidence of this bacterium poisoning. Food poisoning caused by this bacterium occupies the first place in Japan accounting for 40% -60% of bacterial food poisoning [1]. Information since 1998 shows that food is caused by Vibrio parahaemolyticus