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Effect of Temperature on Growth of Vibrio paraphemolyticus and Vibrio vulnificus in Flounder, Salmon Sashimi and Oyster Meat
Vibrio parahaemolyticus and Vibrio vulnificus are the major pathogenic Vibrio species which contaminate ready-to-eat seafood. The purpose of this study was to evaluate the risk of human illness resulting from consumption of ready-to-eat seafood such as sashimi and raw oyster meat due to the presence...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2012
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3546782/ https://ncbi.nlm.nih.gov/pubmed/23330227 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ijerph9124662 |
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