Reductions of Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas) by depuration at various temperatures

Food Microbiology

Volumn 31, Issue 1, 2012, Pages 51-56

  Phuvasate, Sureerat ^a   Chen, Ming Hui ^b   Su, Yi Cheng ^a  

^a OREGON STATE UNIVERSITY   (United States)

^b NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Depuration; Pacific oyster; Seafood safety; Shellfish; Vibrio parahaemolyticus

Indexed keywords

SEA WATER;

ANIMAL; ARTICLE; BACTERIAL COUNT; FOOD CONTAMINATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; MICROBIOLOGY; OYSTER; PRODUCT SAFETY; SEA FOOD; TEMPERATURE; TIME; VIBRIO PARAHAEMOLYTICUS;

ANIMALS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; CRASSOSTREA; FOOD CONTAMINATION; FOOD MICROBIOLOGY; SEAFOOD; SEAWATER; TEMPERATURE; TIME FACTORS; VIBRIO PARAHAEMOLYTICUS;

CRASSOSTREA GIGAS; OSTREIDAE; VIBRIO PARAHAEMOLYTICUS;

EID: 84862814742     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.02.004     Document Type: Article

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