Modeling Transfer ofVibrio ParahaemolyticusDuring Peeling of Raw Shrimp-Reference-Cited by-同舟云学术

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Modeling Transfer ofVibrio ParahaemolyticusDuring Peeling of Raw Shrimp

Published:2018-02-07 Issue:3 Volume:83 Page:756-762
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Xiao Xingning¹,Pang Haiying¹,Wang Wen²^ORCID,Fang Weihuan³,Fu Yingchun¹,Li Yanbin¹⁴

Affiliation:

1. College of Biosystems Engineering and Food Science; Zhejiang Univ.; Hangzhou 310058 China

2. Inst. of Quality and Standard of Agricultural Products; Zhejiang Academy of Agricultural Sciences; Hangzhou 310021 China

3. College of Animal Sciences; Zhejiang Univ.; Hangzhou 310058 China

4. Dept. of Biological & Agricultural Engineering; Univ. of Arkansas; Fayetteville Arkansas 72701 USA

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14064/fullpdf

Reference35 articles.

1. Modelling transfer of Listeria monocytogenes during slicing of “gravid” salmon;Aarnisalo;International Journal of Food Microbiology,2007

2. Transmuted Weibull distribution: A generalization of the Weibull probability distribution;Aryal;European Journal of Applied Mathematics,2011

3. Cross-contamination and recontamination by Salmonella in foods: A review;Carrasco;Food Research International,2012

4. Epidemiology of foodborne disease outbreaks caused by Vibrio parahaemolyticus during 2010-2014 in Zhejiang Province, China;Chen;Food Control,2017

5. Quantification and variability analysis of bacterial cross-contamination rates in common food service tasks;Chen;J Food Protect,2001

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2. Sources and contamination routes of seafood with human pathogenic Vibrio spp.: A Farm‐to‐Fork approach;Comprehensive Reviews in Food Science and Food Safety;2023-12-19

3. Repeated cross-sectional study identifies differing risk factors associated with microbial contamination in common food products in the United Kingdom;Food Microbiology;2023-05

4. Comparison on the Growth Heterogeneity of Vibrio parahaemolyticus Coupled with Strain Source and Genotype Analyses in Different Oligotrophic Conditions;Journal of Food Protection;2021-06-25

5. Physicochemical changes in cooked prawn muscle with or without shell during water bath treatment: Effect of thermal protein denaturation;Journal of Food Process Engineering;2020-08-19

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