funded by grants from the National Key Research and Development Program of China[2018YFC1602201];Key Research and Development Program of Shaanxi Province[2021NY-158];the National Natural Science Foundation of China[31671780];the Agricultural Product Quality and Safety Risk Assessment Foundation of the Ministry of Agriculture and Rural Affairs of the People’s Republic of China[GJFP2020002,GJFP2020003].
Although Vibrio parahaemolyticus has become the most common pathogen in fresh and frozen seafood,its virulence changes have often been ignored during the processing of seafood.To investigate these potential risks,we u...