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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Detalhes bibliográficos

Publicado no:	Appl Microbiol
Principais autores:	Fishbein, Morris, Mehlman, Ira J., Pitcher, Judy
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1970
Assuntos:	Food and Deterioration
Acesso em linha:	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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