Survival of foodborne pathogens ( Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus , Listeria monocytogenes , and Vibrio parahaemolyticus ) in raw ready-to-eat crab marinated in soy sauce-Reference-Cited by-同舟云学术

Survival of foodborne pathogens ( Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus , Listeria monocytogenes , and Vibrio parahaemolyticus ) in raw ready-to-eat crab marinated in soy sauce

Published:2016-12 Issue: Volume:238 Page:50-55
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Cho T.J.,Kim N.H.,Kim S.A.,Song J.H.,Rhee M.S.^ORCID

Funder

Korea University

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference39 articles.

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3. Effect of organic acids and marination ingredients on the survival of Campylobacter jejuni on meat;Birk;J. Food Prot.,2010

4. Control of bacterial pathogens during processing of cold-smoked and dried salmon strips;Eklund;J. Food Prot.,2004

5. The role of seafood in bacterial foodborne diseases;Feldhusen;Microbes Infect.,2000

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