Bacterial loads and microbial composition in high pressure treated oysters during storage

International Journal of Food Microbiology

Volumn 131, Issue 2-3, 2009, Pages 145-150

  Prapaiwong, Naparat ^a   Wallace, Richard K ^a   Arias, Covadonga R ^a  

^a AUBURN UNIVERSITY   (United States)

Author keywords

High pressure; Microflora diversity; Oysters; Shelf life; Vibrio vulnificus

Indexed keywords

RIBOSOME DNA;

ARTICLE; BACTERIAL COUNT; BACTERIAL FLORA; BACTERIAL SURVIVAL; COLONY FORMING UNIT; DNA SEQUENCE; FOOD FREEZING; FOOD STORAGE; GAMMAPROTEOBACTERIA; GRAM NEGATIVE BACTERIUM; MICROBIAL COMMUNITY; NONHUMAN; OYSTER; PRESSURE; PSYCHROBACTER; SEASON; SHEWANELLA; SPECIES DIVERSITY; VIBRIO; VIBRIO ALGINOLYTICUS; VIBRIO PARAHAEMOLYTICUS; VIBRIO VULNIFICUS;

ANIMALS; BACTERIA; BASE SEQUENCE; COLONY COUNT, MICROBIAL; DNA, RIBOSOMAL; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FREEZING; HYDROSTATIC PRESSURE; MICROBIAL VIABILITY; OSTREIDAE; PSYCHROBACTER; SHELLFISH; SHEWANELLA; VIBRIO;

BACTERIA (MICROORGANISMS); GAMMAPROTEOBACTERIA; NEGIBACTERIA; OSTREIDAE; PSYCHROBACTER; SHEWANELLA; VIBRIO; VIBRIO ALGINOLYTICUS; VIBRIO PARAHAEMOLYTICUS; VIBRIO VULNIFICUS;

EID: 64349085422     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.02.014     Document Type: Article

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