Effects of water temperature and salinity on elimination of Salmonella charity and Escherichia coli from Sydney rock oysters (Crassostrea commercialis).

The elimination of Salmonella charity and Escherichia coli from the Sydney rock oyster, Crassostrea commercialis, was examined during commercial purification of oysters under different water temperatures and salinities. Both organisms were rapidly eliminated at 18 to 22 degrees C. Purification was e...

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Hlavní autoři: Rowse, A J, Fleet, G H
Médium: Artigo
Jazyk:Inglês
Vydáno: 1984
Témata:
Research Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC241679/
https://ncbi.nlm.nih.gov/pubmed/6391382
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