Method for the Detection of Injured Vibrio parahaemolyticus in Seafoods

The sensitivity of Vibrio parahaemolyticus cells to refrigeration and frozen storage and the development of a method for detecting injured and uninjured V. parahaemolyticus cells were studied. Cell suspensions in different kinds of seafood homogenates were either regrigerated (4°C) or frozen (−20°C)...

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Bibliografische Detailangaben

Veröffentlicht in:	Appl Environ Microbiol
Hauptverfasser:	Ray, B., Hawkins, Sandra M., Hackney, Cameron R.
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	American Society for Microbiology (ASM) 1978
Schlagworte:	Food Microbiology and Toxicology
Online-Zugang:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC242994/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/354527/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.35.6.1121-1127.1978
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