Levels of Vibrio vulnificus and Organoleptic Quality of Raw Shellstock Oysters (Crassostrea virginica) Maintained at Different Storage Temperatures

By Lorca Tatiana A.   Pierson Merle D.   Flick George J.   Hackney Cameron R.  

Journal of Food Protection, Vol. 64, Iss. 11, 2001-11 ,pp. : 1716-1721

International Association for Food Protection

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Analysis of Vibrio vulnificus Infection Risk When Consuming Depurated Raw Oysters

By Deng Kai   Wu Xulei   Fuentes Claudio   Su Yi-Cheng   Welti-Chanes Jorge   Paredes-Sabja Daniel   Torres J. Antonio  

Journal of Food Protection, Vol. 78, Iss. 6, 2015-06 ,pp. : 1113-1118

International Association for Food Protection

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Preliminary Study of Transplanting as a Process for Reducing Levels of Vibrio vulnificus and Vibrio parahaemolyticus in Shellstock Oysters

By Walton William C.   Nelson Chris   Hochman Mona   Schwarz John  

Journal of Food Protection, Vol. 76, Iss. 1, 2013-01 ,pp. : 119-123

International Association for Food Protection

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Vibrio vulnificus and Vibrio parahaemolyticus in U.S. Retail Shell Oysters: A National Survey from June 1998 to July 1999

By Cook David W.   O'Leary Paul   Hunsucker Jeff C.   Sloan Edna M.   Bowers John C.   Blodgett Robert J.   Depaola Angelo  

Journal of Food Protection, Vol. 65, Iss. 1, 2002-01 ,pp. : 79-87

International Association for Food Protection

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Effects of Electrolyzed Oxidizing Water Treatment on Reducing Vibrio parahaemolyticus and Vibrio vulnificus in Raw Oysters

By Ren Tingting   Su Yi-Cheng  

Journal of Food Protection, Vol. 69, Iss. 8, 2006-08 ,pp. : 1829-1834

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