Effects of sublethal heat, bile and organic acid treatments on the tolerance of Vibrio parahaemolyticus to lethal low-salinity

► Fresh water (low salinity) washing, a common practice, kills Vibrio parahaemolyticus. ► Adapted to bile and heat protected V. parahaemolyticus against low salinity. ► Organic acid did, while low pH only did not induced such tolerance. ► Avoid such pretreatment would lower the risk of this pathogen in seafood.