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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...
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| Main Authors: | , , |
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| Format: | Artigo |
| Language: | Inglês |
| Published: |
1970
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| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC376895/ https://ncbi.nlm.nih.gov/pubmed/4921056 |
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