Kinetic analysis and dynamic prediction of growth of vibrio parahaemolyticus in raw white shrimp at refrigerated and abuse temperatures

Author:

Chen Ying-Rong,Hwang Cheng-An,Huang LihanORCID,Wu Vivian C.H.ORCID,Hsiao Hsin-IORCID

Funder

ARS-USDA

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference51 articles.

1. The risk assessment of Vibrio parahaemolyticus in cooked black tiger shrimps (Penaeus monodon) in Malaysia;Abdullah Sani;Food Control,2013

2. Guidelines on the application of general principles of food hygiene to the control of pathogenic Vibrio species in seafood;Alimentarius,2010

3. Interacting effects of pH, temperature, and salt concentration on growth and survival of Vibrio parahaemolyticus;Beuchat;Applied Microbiology,1973

4. Antibiotic-and metal-resistant strains of Vibrio parahaemolyticus isolated from shrimps;Bhattacharya;Microbial Drug Resistance,2000

5. Behavior of pathogenic Vibrio parahaemolyticus in prawn in response to temperature in laboratory and factory;Boonyawantang;Food Control,2012

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