Inactivation of Vibrio parahaemolyticus and Vibrio vulnificus in oysters by high-hydrostatic pressure and mild heat
Author:
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Reference39 articles.
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3. Low temperature pasteurization to reduce the risk of Vibrio infections from raw shell-stock oysters;Andrews;Food Addit. Contam.,2000
4. Response of Vibrio parahaemolyticus 03:K6 to a hot water/cold shock pasteurization process;Andrews;Food Addit. Contam.,2003
5. Response of pathogenic Vibrio species to high hydrostatic pressure;Berlin;Appl. Environ. Microbiol.,1999
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