Isolation and molecular characterization of Vibrio parahaemolyticus from fresh, low-temperature preserved, dried, and salted seafood products in two coastal areas of eastern China

International Journal of Food Microbiology

Volumn 125, Issue 3, 2008, Pages 279-285

  Yang, Zhen quan ^a   Jiao, Xin an ^a   Zhou, Xiao hui ^a,b   Cao, Guo xiang ^a,c   Fang, Wei ming ^a   Gu, Rui xia ^a  

^a YANGZHOU UNIVERSITY   (China)

^b WASHINGTON STATE UNIVERSITY   (United States)

^c CHINESE CENTER FOR DISEASE CONTROL AND PREVENTION   (China)

Author keywords

Random amplified polymorphic DNA; Seafood; Typing; Vibrio parahaemolyticus

Indexed keywords

ARTICLE; BACTERIAL GENE; BACTERIAL STRAIN; BACTERIAL TRANSMISSION; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATE; BACTERIUM ISOLATION; CATERING SERVICE; CHINA; COOKING; FISHING; FOOD PRESERVATION; GENETIC ANALYSIS; GENETIC VARIABILITY; LOW TEMPERATURE; MARKET; NONHUMAN; POLYMERASE CHAIN REACTION; PREVALENCE; RANDOM AMPLIFIED POLYMORPHIC DNA; SAMPLE; SEA FOOD; SEASHORE; TDH GENE; TRH GENE; VIBRIO PARAHAEMOLYTICUS;

ANIMALS; BACTERIAL TOXINS; CHINA; CLUSTER ANALYSIS; COLONY COUNT, MICROBIAL; FISHES; FOOD CONTAMINATION; HEMOLYSIN PROTEINS; HUMANS; PHYLOGENY; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; SEAFOOD; SHELLFISH; VARIATION (GENETICS); VIBRIO PARAHAEMOLYTICUS;

VIBRIO PARAHAEMOLYTICUS;

EID: 47349112425     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.04.007     Document Type: Article

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