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

International Association for Food Protection

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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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Fate of Staphylococcus aureus, Salmonella enterica Serovar Typhimurium, and Vibrio vulnificus in Raw Oysters Treated with Chitosan

By Chhabra Pallavi   Huang Yao-Wen   Frank Joseph F.   Chmielewski Revis   Gates Keith  

Journal of Food Protection, Vol. 69, Iss. 7, 2006-07 ,pp. : 1600-1604

International Association for Food Protection

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Hot Sauce: No Elimination of Vibrio vulnificus in Oysters

By Sun Yi   Oliver James D.  

Journal of Food Protection, Vol. 58, Iss. 4, 1995-04 ,pp. : 441-442

International Association for Food Protection

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Effects of GRAS Compounds on Natural Vibrio vulnificus Populations in Oysters

By Sun Yi   Oliver James D.  

Journal of Food Protection, Vol. 57, Iss. 10, 1994-10 ,pp. : 921-923

International Association for Food Protection

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