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.

Gorde:
Xehetasun bibliografikoak
Egile Nagusiak: Johnson, W. G., Salinger, A. C., King, W. C.
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: 1973
Gaiak:
Food Microbiology and Toxicology
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC379730/
https://ncbi.nlm.nih.gov/pubmed/4726830
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