Vibrio spp. are Gram-negative bacteria¹ that can cause foodborne disease.  A publication by Scallan et al.² in 2011 estimated that 17,564 human foodborne Vibrio spp. cases, including 8 deaths, occur annually in the US.

Key laboratories studying various aspects of foodborne Vibrio spp. in the US and Canada include:

Darrell Jay Grimes, The University of Southern Mississippi, USA (http://www.usm.edu/gcrl/cv/grimes.jay/cv.grimes.jay.php)

John Schwarz, Seafood safety lab, USA (http://www.tamug.edu/seafoodsafetylab/research_vibrio.html)

Key laboratories studying various aspects of foodborne Vibrio spp. in Europe include:

Strauch E, Institut für Lebensmittelhygiene, Freie Universität Berlin, Berlin, Deutschland

Baker-Austin, Centre for Environment Fisheries and Aquaculture Science, United Kingdom

Stephan R, Vetsuisse Faculty, University of Zurich, Switzerland

Gerdts G, Alfred Wegener Institute for Polar and Marine Research, Germany

Croci L, Istituto Superiore di Sanità, Roma, Italy

Key laboratories studying various aspects of foodborne Vibrio spp. in South and Latin America include:

Romilio T. Espejo, Universidad de Chile, Santiago, Chile

Key laboratories studying various aspects of foodborne Vibrio spp. in Asia and Australia include:

Vuddhakul V, Prince of Songkla University, Thailand

Additional resources on Vibrio spp.:
A number of key sources on Vibrio spp. are available. 

 References
¹http://en.wikipedia.org/wiki/Vibrio
²Scallan et al. 2011.Emerging Infectious Diseases 17:7-15  PMID:21192848

If you want to edit or add to this entry please contact Andrea Moreno Switt at aim35@cornell.edu