The effect of high-pressure processing on infectivity of Cryptosporidium parvum oocysts recovered from experimentally exposed eastern oysters (Crassostrea virginica)

Journal of Eukaryotic Microbiology

Volumn 52, Issue 6, 2005, Pages 500-504

  Collins, Marina V ^a   Flick, George J ^a   Smith, Stephen A ^a   Fayer, Ronald ^b   Croonenberghs, Robert ^c   O'Keefe, Sean ^a   Lindsay, David S ^a  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

^c VIRGINIA DEPARTMENT OF HEALTH   (United States)

Author keywords

Food safety; Inactivation; Non thermal processing; Public health, shellfish

Indexed keywords

ACCURACY ASSESSMENT; FOOD PROCESSING; HEALTH RISK; HIGH PRESSURE; HYDROSTATIC PRESSURE; INFECTIOUS DISEASE; MOLLUSC; PROTOZOAN;

CRASSOSTREA VIRGINICA; CRYPTOSPORIDIUM; CRYPTOSPORIDIUM PARVUM; OSTREIDAE;

ANIMAL; ARTICLE; CRYPTOSPORIDIUM PARVUM; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; MOUSE; NEWBORN; OOCYST; OYSTER; PARASITOLOGY; PATHOGENICITY; PRESSURE; SHELLFISH;

ANIMALS; ANIMALS, NEWBORN; CRYPTOSPORIDIUM PARVUM; FOOD HANDLING; MICE; OOCYSTS; OSTREIDAE; PRESSURE; SHELLFISH;

EID: 33644825622     PISSN: 10665234     EISSN: 15507408     Source Type: Journal    
DOI: 10.1111/j.1550-7408.2005.00059.x     Document Type: Article

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