Isolation of Vibrio parahaemolyticus from the Processed Meat of Chesapeake Bay Blue Crabs
A method for the recovery of Vibrio parahaemolyticus from seafoods is described. By this procedure, a total of 56 biochemically positive cultures of V. parahaemolyticus were recovered from market samples of Chesapeake Bay processed blue crab (cooked, picked, packed, and refrigerated meat). All of th...
Gorde:
| Argitaratua izan da: | Appl Microbiol |
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| Egile Nagusiak: | , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
American Society for Microbiology (ASM)
1970
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC376895/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4921056/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.20.2.176-178.1970 |
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