Retention of Vibrio parahaemolyticus in oyster tissues after chlorine dioxide treatment

International Journal of Food Microbiology

Volumn 137, Issue 1, 2010, Pages 76-80

  Wang, Dapeng ^a   Zhang, Dandan ^a   Chen, Wanyi ^a   Yu, Shuijing ^a   Shi, Xianming ^a  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

Author keywords

Chlorine dioxide; Oyster tissues; Retention; Vibrio parahaemolyticus

Indexed keywords

AGAR; BILE SALT; CHLORINE DIOXIDE; CITRIC ACID; DRINKING WATER; SUCROSE; THIOSULFATE;

ANALYTIC METHOD; ANIMAL TISSUE; ARTICLE; BACTERIUM COLONY; BACTERIUM DETECTION; CONTROLLED STUDY; DISINFECTION; EXOCRINE GLAND; FOOD CONTAMINATION; FOOD SAFETY; GILL; NONHUMAN; OYSTER; SEA FOOD; SHELF LIFE; TEMPERATURE; TISSUE HOMOGENATE; TISSUE LEVEL; VIBRIO PARAHAEMOLYTICUS; WATER TREATMENT;

ANIMALS; CHLORINE COMPOUNDS; COLONY COUNT, MICROBIAL; DISINFECTANTS; FOOD HANDLING; FOOD MICROBIOLOGY; FOODBORNE DISEASES; GASTROENTERITIS; HUMANS; OSTREIDAE; OXIDES; SEAWATER; TIME FACTORS; VIBRIO INFECTIONS; VIBRIO PARAHAEMOLYTICUS;

BACTERIA (MICROORGANISMS); CRASSOSTREA GIGAS; OSTREIDAE; VIBRIO PARAHAEMOLYTICUS;

EID: 71849120218     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.10.022     Document Type: Article

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