Prevalence of <i>Vibrio parahaemolyticus</i>, and <i>Vibrio vulnificus</i> in blue crabs (<i>Callinectes sapidus</i>), seawater and sediments of the Maryland Coastal Bays

Abstract

These results highlight the potential for blue crab related vibriosis and the importance of proper handling, cooking and care of this popular seafood before consumption.