Depuration of live oysters to reduce Vibrio parahaemolyticus and Vibrio vulnificus : A review of ecology and processing parameters
Author:
Affiliation:
1. Department of Biological and Agricultural Engineering North Carolina State University Raleigh North Carolina USA
2. Department of Food, Bioprocessing and Nutrition Sciences North Carolina State University Raleigh North Carolina USA
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12969
Reference206 articles.
1. Seasonal effects of heat shock on bacterial populations, including artificial Vibrio parahaemolyticus exposure, in the Pacific oyster, Crassostrea gigas
2. Bacteriocins: modes of action and potentials in food preservation and control of food poisoning
3. The bactericidal activity of acidic electrolyzed oxidizing water against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on raw fish, chicken and beef surfaces
4. Low Dose Gamma Irradiation to Reduce PathogenicVibriosin Live Oysters (Crassostrea virginica)
5. Low temperature pasteurization to reduce the risk of vibrio infections from raw shell-stock oysters
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