Levels of Vibrio parahaemolyticus and thermostable direct hemolysin gene-positive organisms in retail seafood determined by the most probable number-polymerase chain reaction (MPN-PCR) method

Journal of the Food Hygienic Society of Japan

Volumn 47, Issue 2, 2006, Pages 41-45

  Miwa, Norinaga ^a,b   Kashiwagi, Michiko ^a   Kawamori, Fumihiko ^a   Masuda, Takashi ^a   Sano, Yono ^a   Hiroi, Midori ^a   Kurashige, Hideaki ^a  

^a SHIZUOKA INSTITUTE OF ENVIRONMENT AND HYGIENE   (Japan)

^b Shizuoka Pref Seibu Meat I   (Japan)

Author keywords

MPN PCR; Seafood; tdh; Vibrio parahaemolyticus

Indexed keywords

HEMOLYSIN;

ARTICLE; FOOD CONTAMINATION; POLYMERASE CHAIN REACTION; RAW FOOD; SEA FOOD; VIBRIO PARAHAEMOLYTICUS;

ANIMALS; BACTERIAL TOXINS; COOKERY; CRUSTACEA; FISHES; HEMOLYSIN PROTEINS; MOLLUSCA; POLYMERASE CHAIN REACTION; VIBRIO PARAHAEMOLYTICUS;

CRUSTACEA; MOLLUSCA; VIBRIO PARAHAEMOLYTICUS;

EID: 33744954974     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.47.41     Document Type: Article

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