Effects of electrolyzed oxidizing water treatment on reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters

Journal of Food Protection

Volumn 69, Issue 8, 2006, Pages 1829-1834

  Ren, Tingting ^a   Su, Yi Cheng ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CRASSOSTREA GIGAS; OSTREIDAE; VIBRIO; VIBRIO PARAHAEMOLYTICUS; VIBRIO VULNIFICUS;

CHLORINE; SODIUM CHLORIDE; WATER;

ANIMAL; ARTICLE; BACTERIAL COUNT; DISINFECTION; DRUG EFFECT; ELECTROLYSIS; FOOD CONTAMINATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HUMAN; METHODOLOGY; MICROBIOLOGY; OXIDATION REDUCTION REACTION; OYSTER; SAFETY; SHELLFISH; STANDARD; TASTE; TEMPERATURE; TIME; VIBRIO PARAHAEMOLYTICUS; VIBRIO VULNIFICUS;

ANIMALS; CHLORINE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DISINFECTION; ELECTROLYSIS; FOOD CONTAMINATION; FOOD MICROBIOLOGY; HUMANS; OSTREIDAE; OXIDATION-REDUCTION; SHELLFISH; SODIUM CHLORIDE; TASTE; TEMPERATURE; TIME FACTORS; VIBRIO PARAHAEMOLYTICUS; VIBRIO VULNIFICUS; WATER;

EID: 33748359881     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-69.8.1829     Document Type: Article

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