Survival of Vibrio parahaemolyticus in Cooked Seafood at Refrigeration Temperatures

The growth and survival of two strains of Vibrio parahaemolyticus isolated during food-borne gastroenteritis outbreaks in Japan and surface inoculated on cooked shrimp, shrimp with sauce, or cooked crab were tested at various refrigeration temperatures during a 48-h holding period. On cooked shrimp...

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Bibliografische Detailangaben

Veröffentlicht in:	Appl Microbiol
Hauptverfasser:	Bradshaw, Joe G., Francis, David W., Twedt, Robert M.
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	American Society for Microbiology (ASM) 1974
Schlagworte:	Food Microbiology and Toxicology
Online-Zugang:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC380112/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4825975/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.27.4.657-661.1974
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