Effects of temperature and salinity on the survival of Vibrio vulnificus in seawater and shellfish.
Sterilized seawater was used to assess the effects of temperature and salinity on the survival of Vibrio vulnificus. In the temperature range of 13 to 22 degrees C, numbers of V. vulnificus increased during the 6-day incubation. Temperatures outside this range reduced the time of V. vulnificus survi...
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| Pubblicato in: | Appl Environ Microbiol |
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| Autori principali: | , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
American Society for Microbiology (ASM)
1993
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC182301/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/8368832/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.59.8.2425-2429.1993 |
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