Intervention Strategies for Reducing Vibrio Parahaemolyticus in Seafood: A Review

Journal of Food Science

Volumn 80, Issue 1, 2015, Pages R10-R19

  Wang, Wen ^a,d   Li, Min ^b,d   Li, Yanbin ^c,d  

^a INSTITUTE OF PLANT PROTECTION AND MICROBIOLOGY   (China)

^b Department of Obstetrics Gynecology   (United States)

^c 3202 Bell Engineering Center   (United States)

^d ZHEJIANG UNIVERSITY   (China)

Author keywords

Food safety; Intervention method; Seafood; Vibrio parahaeomolyticus

Indexed keywords

BACTERIA (MICROORGANISMS); VIBRIO; VIBRIO PARAHAEMOLYTICUS;

CHITOSAN; CHLORINE; CHLORINE DERIVATIVE; CHLORINE DIOXIDE; ESSENTIAL OIL; OXIDE; PROBIOTIC AGENT; SEA WATER;

BACTERIOPHAGE; CHEMISTRY; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD IRRADIATION; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; PREVENTION AND CONTROL; RADIATION RESPONSE; SEA FOOD; TEMPERATURE; VIBRIO PARAHAEMOLYTICUS;

BACTERIOPHAGES; CHITOSAN; CHLORINE; CHLORINE COMPOUNDS; FOOD CONTAMINATION; FOOD HANDLING; FOOD IRRADIATION; FOOD MICROBIOLOGY; OILS, VOLATILE; OXIDES; PROBIOTICS; RADIATION EFFECTS; SEAFOOD; SEAWATER; TEMPERATURE; VIBRIO PARAHAEMOLYTICUS; WATER MICROBIOLOGY;

EID: 84923224432     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12727     Document Type: Article

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