Persistence of sucrose fermenting and nonfermenting vibrios in tissues of Manila clam species, Ruditapes philippinarum, depurated in seawater at two different temperatures

Food Microbiology

Volumn 28, Issue 5, 2011, Pages 951-956

  Lopez Joven, C ^a,b   Ruiz Zarzuela, I ^b   de Blas, I ^b   Furones, M D ^a   Roque, A ^a  

^a IRTA   (Spain)

^b UNIVERSIDAD DE ZARAGOZA   (Spain)

Author keywords

Depuration process; Manila clam (Ruditapes philippinarum); Predictive model; Seafood safety; Sucrose fermenting vibrios; Sucrose nonfermenting vibrios

Indexed keywords

SEA WATER; SUCROSE;

ANIMAL; ARTICLE; BIVALVE; FERMENTATION; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; PHYSIOLOGY; SHELLFISH; TEMPERATURE; VIBRIO;

ANIMALS; BIVALVIA; FERMENTATION; SEAWATER; SHELLFISH; SUCROSE; TEMPERATURE; VIBRIO;

BIVALVIA; RABBIT FIBROMA VIRUS; VENERUPIS (RUDITAPES) PHILIPPINARUM; VIBRIO;

EID: 79955791649     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.12.007     Document Type: Article

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