-
1
-
-
0028155408
-
Effect of heating, pH and thermoradiation on inactivation of Vibrio vulnificus
-
Ama A.A., Hamdy M.K., Toledo R.T. Effect of heating, pH and thermoradiation on inactivation of Vibrio vulnificus. Food Microbiol. 1994, 11:215-227.
-
(1994)
Food Microbiol.
, vol.11
, pp. 215-227
-
-
Ama, A.A.1
Hamdy, M.K.2
Toledo, R.T.3
-
2
-
-
0345687385
-
Low dose gamma irradiation to reduce pathogenic Vibrios in live oysters (Crassostrea virginica)
-
Andrews L., Mallikarjunan K., Jahncke M. Low dose gamma irradiation to reduce pathogenic Vibrios in live oysters (Crassostrea virginica). J. Aquat. Food Prod. Technol. 2003, 12:71-82.
-
(2003)
J. Aquat. Food Prod. Technol.
, vol.12
, pp. 71-82
-
-
Andrews, L.1
Mallikarjunan, K.2
Jahncke, M.3
-
3
-
-
0033843195
-
Low temperature pasteurization to reduce the risk of Vibrio infections from raw shell-stock oysters
-
Andrews L.S., Chen Y.P., Park D.L. Low temperature pasteurization to reduce the risk of Vibrio infections from raw shell-stock oysters. Food Addit. Contam. 2000, 17:787-791.
-
(2000)
Food Addit. Contam.
, vol.17
, pp. 787-791
-
-
Andrews, L.S.1
Chen, Y.P.2
Park, D.L.3
-
4
-
-
0038823824
-
Response of Vibrio parahaemolyticus 03:K6 to a hot water/cold shock pasteurization process
-
Andrews L.S., DeBlanc S., Veal C.D., Park D.L. Response of Vibrio parahaemolyticus 03:K6 to a hot water/cold shock pasteurization process. Food Addit. Contam. 2003, 20:331-334.
-
(2003)
Food Addit. Contam.
, vol.20
, pp. 331-334
-
-
Andrews, L.S.1
DeBlanc, S.2
Veal, C.D.3
Park, D.L.4
-
5
-
-
0032975018
-
Response of pathogenic Vibrio species to high hydrostatic pressure
-
Berlin D.L., Hoover D.G., Hicks D.T., Herson D.S. Response of pathogenic Vibrio species to high hydrostatic pressure. Appl. Environ. Microbiol. 1999, 65:2776-2780.
-
(1999)
Appl. Environ. Microbiol.
, vol.65
, pp. 2776-2780
-
-
Berlin, D.L.1
Hoover, D.G.2
Hicks, D.T.3
Herson, D.S.4
-
6
-
-
0036293254
-
Effect of high-pressure processing on Vibrio parahaemolyticus strains in pure culture and Pacific oysters
-
Calik H., Morrissey M., Reno P., An H. Effect of high-pressure processing on Vibrio parahaemolyticus strains in pure culture and Pacific oysters. J. Food Sci. 2002, 67:1506-1510.
-
(2002)
J. Food Sci.
, vol.67
, pp. 1506-1510
-
-
Calik, H.1
Morrissey, M.2
Reno, P.3
An, H.4
-
7
-
-
0345165982
-
Sensitivity of Vibrio species in phosphate-buffered saline and in oysters to high-pressure processing
-
Cook D.W. Sensitivity of Vibrio species in phosphate-buffered saline and in oysters to high-pressure processing. J. Food Prot. 2003, 66:2276-2282.
-
(2003)
J. Food Prot.
, vol.66
, pp. 2276-2282
-
-
Cook, D.W.1
-
8
-
-
84963963824
-
Cold storage and mild heat treatment as processing aids to reduce the numbers of Vibrio vulnificus in raw oysters
-
Cook D.W., Ruple A.D. Cold storage and mild heat treatment as processing aids to reduce the numbers of Vibrio vulnificus in raw oysters. J. Food Prot. 1992, 55:985-989.
-
(1992)
J. Food Prot.
, vol.55
, pp. 985-989
-
-
Cook, D.W.1
Ruple, A.D.2
-
9
-
-
0036007361
-
Vibrio vulnificus and Vibrio parahaemolyticus in US retail shell oysters: a national survey from June 1998 to July 1999
-
Cook D., O'Leary P., Hunsucker J., Sloan E., Bowers J., Blodgett R., DePaola A. Vibrio vulnificus and Vibrio parahaemolyticus in US retail shell oysters: a national survey from June 1998 to July 1999. J. Food Prot. 2002, 65:79-87.
-
(2002)
J. Food Prot.
, vol.65
, pp. 79-87
-
-
Cook, D.1
O'Leary, P.2
Hunsucker, J.3
Sloan, E.4
Bowers, J.5
Blodgett, R.6
DePaola, A.7
-
11
-
-
33750925938
-
-
Available at:, (accessed 21.02.11), FDA
-
FDA Vibrio. Bacteriological analytical manual online Available at:, (accessed 21.02.11). http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalyticalManualBAM/UCM070830.
-
Vibrio. Bacteriological analytical manual online
-
-
-
12
-
-
0035140594
-
Evaluation of two direct plating methods using nonradioactive probes for enumeration of Vibrio parahaemolyticus in oysters
-
Gooch J.A., DePaola A., Kaysner C.A., Marshall D.L. Evaluation of two direct plating methods using nonradioactive probes for enumeration of Vibrio parahaemolyticus in oysters. Appl. Environ. Microbiol. 2001, 67:721-724.
-
(2001)
Appl. Environ. Microbiol.
, vol.67
, pp. 721-724
-
-
Gooch, J.A.1
DePaola, A.2
Kaysner, C.A.3
Marshall, D.L.4
-
13
-
-
0036220997
-
Use of high-pressure processing for oyster shucking and shelf-life extension
-
He H., Adams R.M., Farkas D.F., Morrissey M.T. Use of high-pressure processing for oyster shucking and shelf-life extension. J. Food Sci. 2002, 67:640-645.
-
(2002)
J. Food Sci.
, vol.67
, pp. 640-645
-
-
He, H.1
Adams, R.M.2
Farkas, D.F.3
Morrissey, M.T.4
-
14
-
-
0033229783
-
Effects of a commercial heat-shock process on Vibrio vulnificus in the American oyster, Crassostrea virginica, harvested from the Gulf Coast
-
Hesselman D.M., Motes M.L., Lewis J.P. Effects of a commercial heat-shock process on Vibrio vulnificus in the American oyster, Crassostrea virginica, harvested from the Gulf Coast. J. Food Prot. 1999, 62:1266-1269.
-
(1999)
J. Food Prot.
, vol.62
, pp. 1266-1269
-
-
Hesselman, D.M.1
Motes, M.L.2
Lewis, J.P.3
-
15
-
-
13544261621
-
Comparison of kinetic models to describe high pressure and gamma irradiation used to inactivate Vibrio vulnificus and Vibrio parahaemolyticus prepared in buffer solution and in whole oysters
-
Hu X.P., Mallikarjunan P., Koo J., Andrews L.S., Jahncke M.L. Comparison of kinetic models to describe high pressure and gamma irradiation used to inactivate Vibrio vulnificus and Vibrio parahaemolyticus prepared in buffer solution and in whole oysters. J. Food Prot. 2005, 68:292-295.
-
(2005)
J. Food Prot.
, vol.68
, pp. 292-295
-
-
Hu, X.P.1
Mallikarjunan, P.2
Koo, J.3
Andrews, L.S.4
Jahncke, M.L.5
-
16
-
-
0038384664
-
Inactivation by ionizing radiation of Salmonella enteritidis, Salmonella infantis, and Vibrio parahaemolyticus in oysters (Crassostrea brasiliana)
-
Jakabi M., Gelli D.S., Torre J.C.M.D., Rodas M.A.B., Franco B.D.G.M., Destro M.T., Landgraf M. Inactivation by ionizing radiation of Salmonella enteritidis, Salmonella infantis, and Vibrio parahaemolyticus in oysters (Crassostrea brasiliana). J. Food Prot. 2003, 66:1025-1029.
-
(2003)
J. Food Prot.
, vol.66
, pp. 1025-1029
-
-
Jakabi, M.1
Gelli, D.S.2
Torre, J.C.M.D.3
Rodas, M.A.B.4
Franco, B.D.G.M.5
Destro, M.T.6
Landgraf, M.7
-
17
-
-
0004223311
-
-
Aspen Publishers, Inc., Gaithersburg, MD
-
Jay J.M. Modern Food Microbiology 2000, Aspen Publishers, Inc., Gaithersburg, MD. sixth ed.
-
(2000)
Modern Food Microbiology
-
-
Jay, J.M.1
-
18
-
-
34047156347
-
Outbreaks of Vibrio parahaemolyticus gastroenteritis from raw oyster consumption: assessing the risk of consumption and genetic methods for detection of pathogenic strains
-
Kaysner C.A., DePaola A. Outbreaks of Vibrio parahaemolyticus gastroenteritis from raw oyster consumption: assessing the risk of consumption and genetic methods for detection of pathogenic strains. J. Shellfish Res. 2000, 19:657.
-
(2000)
J. Shellfish Res.
, vol.19
, pp. 657
-
-
Kaysner, C.A.1
DePaola, A.2
-
19
-
-
0022365547
-
Uptake and clearance of Vibrio vulnificus from gulf-coast oysters (Crassostrea Virginica)
-
Kelly M., Dinuzzo A. Uptake and clearance of Vibrio vulnificus from gulf-coast oysters (Crassostrea Virginica). Appl. Environ. Microbiol. 1985, 50:1548-1549.
-
(1985)
Appl. Environ. Microbiol.
, vol.50
, pp. 1548-1549
-
-
Kelly, M.1
Dinuzzo, A.2
-
20
-
-
33644915278
-
Inactivation of Vibrio parahaemolyticus and Vibrio vulnificus in phosphate-buffered saline and in inoculated whole oysters by high-pressure processing
-
Koo J., Jahncke M.L., Reno P.W., Hu X.P., Mallikarjunan P. Inactivation of Vibrio parahaemolyticus and Vibrio vulnificus in phosphate-buffered saline and in inoculated whole oysters by high-pressure processing. J. Food Prot. 2006, 69:596-601.
-
(2006)
J. Food Prot.
, vol.69
, pp. 596-601
-
-
Koo, J.1
Jahncke, M.L.2
Reno, P.W.3
Hu, X.P.4
Mallikarjunan, P.5
-
21
-
-
35748936737
-
Predictive modeling of the recovery of Listeria monocytogenes on sliced cooked ham after high pressure processing
-
Koseki S., Mizuno Y., Yamamoto K. Predictive modeling of the recovery of Listeria monocytogenes on sliced cooked ham after high pressure processing. Int. J. Food Microbiol. 2007, 119:300-307.
-
(2007)
Int. J. Food Microbiol.
, vol.119
, pp. 300-307
-
-
Koseki, S.1
Mizuno, Y.2
Yamamoto, K.3
-
22
-
-
39149138104
-
Conditions for a 5-log reduction of Vibrio vulnificus in oysters through high hydrostatic pressure treatment
-
Kural A.G., Chen H. Conditions for a 5-log reduction of Vibrio vulnificus in oysters through high hydrostatic pressure treatment. Int. J. Food Microbiol. 2008, 122:180-187.
-
(2008)
Int. J. Food Microbiol.
, vol.122
, pp. 180-187
-
-
Kural, A.G.1
Chen, H.2
-
23
-
-
50949115010
-
Conditions for high pressure inactivation of Vibrio parahaemolyticus in oysters
-
Kural A.G., Shearer A.E.H., Kingsley D.H., Chen H. Conditions for high pressure inactivation of Vibrio parahaemolyticus in oysters. Int. J. Food Microbiol. 2008, 127:1-5.
-
(2008)
Int. J. Food Microbiol.
, vol.127
, pp. 1-5
-
-
Kural, A.G.1
Shearer, A.E.H.2
Kingsley, D.H.3
Chen, H.4
-
26
-
-
58149471072
-
Effects of flash freezing, followed by frozen storage, on reducing Vibrio parahaemolyticus in Pacific raw oysters (Crassostrea gigas)
-
Liu C., Lu J., Su Y. Effects of flash freezing, followed by frozen storage, on reducing Vibrio parahaemolyticus in Pacific raw oysters (Crassostrea gigas). J. Food Prot. 2009, 72:174-177.
-
(2009)
J. Food Prot.
, vol.72
, pp. 174-177
-
-
Liu, C.1
Lu, J.2
Su, Y.3
-
27
-
-
0343819786
-
Oyster preservation by high-pressure treatment
-
Lopez-Caballero M.E., Perez-Mateos M., Montero P., Borderias A.J. Oyster preservation by high-pressure treatment. J. Food Prot. 2000, 63:196-201.
-
(2000)
J. Food Prot.
, vol.63
, pp. 196-201
-
-
Lopez-Caballero, M.E.1
Perez-Mateos, M.2
Montero, P.3
Borderias, A.J.4
-
28
-
-
0035543219
-
Levels of Vibrio vulnificus and organoleptic quality of raw shellstock oysters (Crassostrea virginica) maintained at different storage temperatures
-
Lorca T., Pierson M., Flick G., Hackney C. Levels of Vibrio vulnificus and organoleptic quality of raw shellstock oysters (Crassostrea virginica) maintained at different storage temperatures. J. Food Prot. 2001, 64:1716-1721.
-
(2001)
J. Food Prot.
, vol.64
, pp. 1716-1721
-
-
Lorca, T.1
Pierson, M.2
Flick, G.3
Hackney, C.4
-
29
-
-
60649099001
-
Reduction of Vibrio vulnificus in pure culture, half shell and whole shell oysters (Crassostrea virginica) by X-ray
-
Mahmoud B.S.M. Reduction of Vibrio vulnificus in pure culture, half shell and whole shell oysters (Crassostrea virginica) by X-ray. Int. J. Food Microbiol. 2009, 130:135-139.
-
(2009)
Int. J. Food Microbiol.
, vol.130
, pp. 135-139
-
-
Mahmoud, B.S.M.1
-
30
-
-
33645123788
-
Oyster shucking technologies: past and present
-
Martin D.E., Hall S.G. Oyster shucking technologies: past and present. Int. J. Food Sci. Technol. 2006, 41:223-232.
-
(2006)
Int. J. Food Sci. Technol.
, vol.41
, pp. 223-232
-
-
Martin, D.E.1
Hall, S.G.2
-
31
-
-
46949095445
-
Effectiveness of icing as a postharvest treatment for control of Vibrio vulnificus and Vibrio parahaemolyticus in the eastern oyster (Crassostrea virginica)
-
Melody K., Senevirathne R., Janes M., Jaykus L.A., Supan J. Effectiveness of icing as a postharvest treatment for control of Vibrio vulnificus and Vibrio parahaemolyticus in the eastern oyster (Crassostrea virginica). J. Food Prot. 2008, 71:1475-1480.
-
(2008)
J. Food Prot.
, vol.71
, pp. 1475-1480
-
-
Melody, K.1
Senevirathne, R.2
Janes, M.3
Jaykus, L.A.4
Supan, J.5
-
32
-
-
0002142215
-
Vibrio species
-
ASM Press, Washington, DC, M.P. Doyle, L.R. Beuchat, T.J. Montville (Eds.)
-
Oliver J.D., Kaper J. Vibrio species. Food Microbiology: Fundamentals and Frontiers 2001, 263-300. ASM Press, Washington, DC. M.P. Doyle, L.R. Beuchat, T.J. Montville (Eds.).
-
(2001)
Food Microbiology: Fundamentals and Frontiers
, pp. 263-300
-
-
Oliver, J.D.1
Kaper, J.2
-
33
-
-
0032055316
-
The combined effect of high hydrostatic pressure and mild heat on inactivation of pathogens in milk and poultry
-
Patterson M., Kilpatrick D. The combined effect of high hydrostatic pressure and mild heat on inactivation of pathogens in milk and poultry. J. Food Prot. 1998, 61:432-436.
-
(1998)
J. Food Prot.
, vol.61
, pp. 432-436
-
-
Patterson, M.1
Kilpatrick, D.2
-
34
-
-
0141798865
-
Nonthermal preservation of foods using combined processing techniques
-
Raso J., Barbosa-Canovas G. Nonthermal preservation of foods using combined processing techniques. Crit. Rev. Food Sci. Nutr. 2003, 43:265-285.
-
(2003)
Crit. Rev. Food Sci. Nutr.
, vol.43
, pp. 265-285
-
-
Raso, J.1
Barbosa-Canovas, G.2
-
35
-
-
33748359881
-
Effects of electrolyzed oxidizing water treatment on reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters
-
Ren T., Su Y. Effects of electrolyzed oxidizing water treatment on reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters. J. Food Prot. 2006, 69:1829-1834.
-
(2006)
J. Food Prot.
, vol.69
, pp. 1829-1834
-
-
Ren, T.1
Su, Y.2
-
36
-
-
0037113908
-
Bacterial membranes: the effects of chill storage and food processing. An overview
-
Russell N.J. Bacterial membranes: the effects of chill storage and food processing. An overview. Int. J. Food Microbiol. 2002, 79:27-34.
-
(2002)
Int. J. Food Microbiol.
, vol.79
, pp. 27-34
-
-
Russell, N.J.1
-
37
-
-
78650979311
-
Foodborne illness acquired in the United States-major pathogens
-
Scallan E., Hoekstra R.M., Angulo F.J., Tauxe R.V., Widdowson M., Roy S.L., Jones J.L., Griffin P.M. Foodborne illness acquired in the United States-major pathogens. Emerg. Infect. Dis. 2011, 17:7-15.
-
(2011)
Emerg. Infect. Dis.
, vol.17
, pp. 7-15
-
-
Scallan, E.1
Hoekstra, R.M.2
Angulo, F.J.3
Tauxe, R.V.4
Widdowson, M.5
Roy, S.L.6
Jones, J.L.7
Griffin, P.M.8
-
38
-
-
0031816321
-
High pressure processing of fresh seafoods. Advances in experimental medicine and biology
-
Plenum Publishing Corporation, New York, USA, F. Shahidi, C.-T. Ho, N. van Chuyen (Eds.)
-
Simpson B.K. High pressure processing of fresh seafoods. Advances in experimental medicine and biology. Process Induced Chemical Changes in Food 1998, 67-80. Plenum Publishing Corporation, New York, USA. F. Shahidi, C.-T. Ho, N. van Chuyen (Eds.).
-
(1998)
Process Induced Chemical Changes in Food
, pp. 67-80
-
-
Simpson, B.K.1
-
39
-
-
79955612462
-
Influence of growth conditions on pressure resistance of Vibrio parahaemolyticus in oysters and the optimization of post-pressure treatment recovery conditions
-
Ye M., Huang Y., Neetoo H., Shearer A.E.H., Chen H. Influence of growth conditions on pressure resistance of Vibrio parahaemolyticus in oysters and the optimization of post-pressure treatment recovery conditions. J. Food Prot. 2011, 74:751-758.
-
(2011)
J. Food Prot.
, vol.74
, pp. 751-758
-
-
Ye, M.1
Huang, Y.2
Neetoo, H.3
Shearer, A.E.H.4
Chen, H.5
|