Current and future perspectives for controlling Vibrio biofilms in the seafood industry: a comprehensive review
Author:
Affiliation:
1. Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, Anseong, Gyunggi-do, Republic of Korea;
2. Food Science and Technology, Oregon State University, Corvallis, Oregon, USA
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1767031
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2. Persistence of Vibrio parahaemolyticus in the Pacific Oyster, Crassostrea gigas, Is a Multifactorial Process Involving Pili and Flagella but Not Type III Secretion Systems or Phase Variation
3. Association between the consumption of antimicrobial agents in animal husbandry and the occurrence of resistant bacteria among food animals
4. Adherence assays and Slime production of Vibrio alginolyticus and Vibrio parahaemolyticus
5. Biofilm formation and dispersal in Gram-positive bacteria
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