Validation of high pressure processing for inactivating Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas)

International Journal of Food Microbiology

Volumn 144, Issue 3, 2011, Pages 469-474

  Ma, Lei ^a   Su, Yi Cheng ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

High pressure processing; Oysters; Process validation; Seafood safety; Vibrio parahaemolyticus

Indexed keywords

HEMOLYSIN;

ARTICLE; BACTERIAL STRAIN; CONTROLLED STUDY; CRASSOSTREA GIGAS; FOOD PROCESSING; HYDROSTATIC PRESSURE PROCESSING; MULTIPLEX POLYMERASE CHAIN REACTION; NONHUMAN; OYSTER; TEMPERATURE; VIBRIO PARAHAEMOLYTICUS; WATER TEMPERATURE;

ANIMALS; COLONY COUNT, MICROBIAL; CRASSOSTREA; FOOD MICROBIOLOGY; MICROBIAL VIABILITY; PRESSURE; TEMPERATURE; TIME FACTORS; VIBRIO PARAHAEMOLYTICUS;

CRASSOSTREA GIGAS; OSTREIDAE; VIBRIO PARAHAEMOLYTICUS;

EID: 78650013782     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.10.037     Document Type: Article

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