Chlorogenic Acid Targets Cell Integrity and Virulence to Combat Vibrio parahaemolyticus

Vibrio parahaemolyticus is a primary foodborne pathogen in seafood that endangers con- sumers’ health. It is vital to develop novel prevention and control strategies due to its extensive transmission and drug resistance. This work aimed to examine the antibacterial and anti-virulence efficiency of chlorogenic acid (CA) against V. parahaemolyticus. The minimum inhibitory concentration (MIC) of CA is 6 mg/mL. CA realized its antibacterial effect by damaging the cell wall and membrane, evidenced...