Survival of Vibrio parahaemolyticus in Oyster Shellstock at Two Different Storage Temperatures

In oyster shellstock harvested from Maryland waters Vibrio parahaemolyticus was found to be present, to survive storage for at least 3 weeks at 4 C, and to multiply after being held for 2 to 3 days at 35 C.

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Detalhes bibliográficos
Publicado no:Appl Microbiol
Main Authors: Johnson, W. G., Salinger, A. C., King, W. C.
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology (ASM) 1973
Assuntos:
Food Microbiology and Toxicology
Acesso em linha:https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC379730/
https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4726830/
https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.26.1.122-123.1973
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