Related content

Survey of Postharvest-Processed Oysters in the United States for Levels of Vibrio vulnificus and Vibrio parahaemolyticus

By DePaola Angelo   Jones Jessica L.   Noe Kathy E.   Byars Robin H.   Bowers John C.  

Journal of Food Protection, Vol. 72, Iss. 10, 2009-10 ,pp. : 2110-2113

International Association for Food Protection

Access to resources Recommend Favorite

Bactericidal Effects of Wine on Vibrio parahaemolyticus in Oysters

By Liu Chengchu   Chen Ruiying   Su Yi-Cheng  

Journal of Food Protection, Vol. 69, Iss. 8, 2006-08 ,pp. : 1823-1828

International Association for Food Protection

Access to resources Recommend Favorite

Growth and Survival of Vibrio parahaemolyticus in Postharvest American Oysters

By Gooch J. A.   DePaola A.   Bowers J.   Marshall D. L.  

Journal of Food Protection, Vol. 65, Iss. 6, 2002-06 ,pp. : 970-974

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

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

Access to resources Recommend Favorite