Prevalence ofVibrio parahaemolyticusin seafood products from hypermarkets in Shanghai-Reference-Cited by-同舟云学术

Prevalence ofVibrio parahaemolyticusin seafood products from hypermarkets in Shanghai

Published:2016-04-20 Issue:2 Volume:97 Page:705-710
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Zhang Zhaohuan¹,Lou Yang¹,Du Suping¹,Xiao LiLi¹,Niu Ben¹,Pan Yingjie¹²³,Zhao Yong¹²³

Affiliation:

1. College of Food Science and Technology; Shanghai Ocean University; 999 Hu Cheng Huan Road Shanghai 201306 China

2. Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai); Ministry of Agriculture; 999 Hu Cheng Huan Road Shanghai 201306 China

3. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation; 999 Hu Cheng Huan Road Shanghai 201306 China

Funder

National Natural Science Foundation of China

Science and Technology Commission of Shanghai Municipality

Key Project of Shanghai Agriculture Prosperity through Science and Technology

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference23 articles.

1. Vibrio parahaemolyticus: a concern of seafood safety;Su;Food Microbiol,2007

2. Epidemiology of foodborne disease outbreaks caused by Vibrio parahaemolyticus, China, 2003-2008;Wu;Food Control,2014

3. Development of a multiplex real-time PCR method for simultaneous detection of Vibrio parahaemolyticus, Listeria monocytogenes and Salmonella spp. in raw shrimp;Zhang;Food Control,2015

4. Mismatch between antimicrobial resistance phenotype and genotype of pathogenic Vibrio parahaemolyticus isolated from seafood;Lou;Food Control,2016

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