Survival and Growth of Clinical and Environmental isolates of Vibrio parahaemolyticus at various pH values Read more about Survival and Growth of Clinical and Environmental isolates of Vibrio parahaemolyticus at various pH values
Impact of Environmental pH Change on Survival and Growth of Vibrio parahaemolyticus Read more about Impact of Environmental pH Change on Survival and Growth of Vibrio parahaemolyticus
Impacts of Water Salinity and Type and Size of Oysters on Depuration for Reducing Vibrio parahaemolyticus in Raw Pacific Oyster (Crassostrea gigas) Read more about Impacts of Water Salinity and Type and Size of Oysters on Depuration for Reducing Vibrio parahaemolyticus in Raw Pacific Oyster (Crassostrea gigas)
Efficacy of low-temperature high hydrostatic pressure processing in inactivating Vibrio parahaemolyticus in culture suspension and oyster homogenate Read more about Efficacy of low-temperature high hydrostatic pressure processing in inactivating Vibrio parahaemolyticus in culture suspension and oyster homogenate
Reducing levels of Listeria monocytogenes contamination on raw salmon with acidified sodium chlorite. Read more about Reducing levels of Listeria monocytogenes contamination on raw salmon with acidified sodium chlorite.
Selectivity and specificity of a chromogenic medium for detecting Vibrio parahaemolyticust. Read more about Selectivity and specificity of a chromogenic medium for detecting Vibrio parahaemolyticust.
Efficiency of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing gloves. Read more about Efficiency of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing gloves.
Effects of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing surfaces. Read more about Effects of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing surfaces.
Vibrio parahaemolyticus: a concern of seafood safety. Read more about Vibrio parahaemolyticus: a concern of seafood safety.
Effects of electrolyzed oxidizing water treatment on reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters. Read more about Effects of electrolyzed oxidizing water treatment on reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters.
