Pathogenic Vibrios in Seafood
Author:
Affiliation:
1. University of Florida, Food Science and Human Nutrition Department; 359 FSHN Bldg., Newell Drive Gainesville FL 32611
Publisher
ASM Press
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1128/9781555815936.ch10/fullpdf
Reference166 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. ‘In vivo' studies on the pathophysiological mechanism of Vibrio parahaemolyticus TDH+-induced secretion;Baffone;Microb. Pathog,2005
5. Retention of virulence in viable but non-culturable halophilic Vibrio spp;Baffone;Int. J. of Food Microbiol,2003
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