Related content

Inactivation of Salmonella Enteritidis and Salmonella Senftenberg in Liquid Whole Egg Using Generally Recognized as Safe Additives, Ionizing Radiation, and Heat

By Alvarez Ignacio   Niemira Brendan A.   Fan Xuetong   Sommers Christopher H.  

Journal of Food Protection, Vol. 70, Iss. 6, 2007-06 ,pp. : 1402-1409

International Association for Food Protection

Access to resources Recommend Favorite

An Evaluation of the Use of Remotely Sensed Parameters for Prediction of Incidence and Risk Associated with Vibrio parahaemolyticus in Gulf Coast Oysters (Crassostrea virginica)

By Phillips A. M. B.   DePaola A.   Bowers J.   Ladner S.   Grimes D. J.  

Journal of Food Protection, Vol. 70, Iss. 4, 2007-04 ,pp. : 879-884

International Association for Food Protection

Access to resources Recommend Favorite

Effects of Flash Freezing, Followed by Frozen Storage, on Reducing Vibrio parahaemolyticus in Pacific Raw Oysters (Crassostrea gigas)

By Liu Chengchu   Lu Jianzhang   Su Yi-Cheng  

Journal of Food Protection, Vol. 72, Iss. 1, 2009-01 ,pp. : 174-177

International Association for Food Protection

Access to resources Recommend Favorite

Inactivation of Salmonella Enteritidis, Salmonella Typhimurium, and Salmonella Senftenberg by Ultrasonic Waves under Pressure

By Mañas Pilar   Pagán Rafael   Raso Javier   Sala Francisco J.   Condón Santiago  

Journal of Food Protection, Vol. 63, Iss. 4, 2000-04 ,pp. : 451-456

International Association for Food Protection

Access to resources Recommend Favorite

Effectiveness of Icing as a Postharvest Treatment for Control of Vibrio vulnificus and Vibrio parahaemolyticus in the Eastern Oyster (Crassostrea virginica)

By Melody Kevin   Senevirathne Reshani   Janes Marlene   Jaykus Lee Ann   Supan John  

Journal of Food Protection, Vol. 71, Iss. 7, 2008-07 ,pp. : 1475-1480

International Association for Food Protection

Access to resources Recommend Favorite