Inactivation of Vibrio sp. in pure cultures and mussel homogenates using high hydrostatic pressure-Reference-Cited by-同舟云学术

Inactivation of Vibrio sp. in pure cultures and mussel homogenates using high hydrostatic pressure

Published:2018-07-12 Issue:3 Volume:67 Page:220-225
ISSN:0266-8254
Container-title:Letters in Applied Microbiology
language:en
Short-container-title:Lett Appl Microbiol

Author:

Vu T.T.T.¹,Alter T.¹,Braun P.G.²,Dittrich A.J.²,Huehn S.³^ORCID

Affiliation:

1. Institute of Food Safety and Food Hygiene; Freie Universitaet Berlin; Berlin Germany

2. Institute of Food Hygiene; Leipzig University; Leipzig Germany

3. Life Sciences and Technology; Beuth University of Applied Sciences; Berlin Germany

Funder

Deutscher Akademischer Austauschdienst

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/lam.13044/fullpdf

Reference27 articles.

1. Quality considerations with high pressure processing of fresh and value added meat products;Bajovic;Meat Sci,2012

2. Modelling the impact of water activity and fat content of dry-cured ham on the reduction of Salmonella enterica by high pressure processing;Bover-Cid;Meat Sci,2017

3. Effect of time and temperature on multiplication of Vibrio vulnificus in postharvest Gulf Coast shellstock oysters;Cook;Appl Environ Microbiol,1994

4. Sensitivity of Vibrio species in phosphate-buffered saline and in oysters to high-pressure processing;Cook;J Food Prot,2003

5. Quality assessment of the blue mussel (Mytilus edulis): comparison between commercial and wild types;Witte;Mar Pollut Bull,2014

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Public health aspects of Vibrio spp. related to the consumption of seafood in the EU;EFSA Journal;2024-07

2. Pretreatment and Non-thermal Processing Technologies for Quality Maintenance and Shelf-life Extension of Seafoods;Turkish Journal of Fisheries and Aquatic Sciences;2024-06-04

3. Increased incidence of vibriosis in Maryland, U.S.A., 2006–2019;Environmental Research;2024-03

4. Bactericidal effect of water-washing methods on Vibrio vulnificus contaminated in a raw fish Konosirus punctatus: water type, temperature, and pH;Food Science and Biotechnology;2023-09-26

5. High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects;Comprehensive Reviews in Food Science and Food Safety;2022-05-31