Cargando...

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...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Bradshaw, Joe G., Francis, David W., Twedt, Robert M.
Formato: Artigo
Lenguaje:Inglês
Publicado: 1974
Materias:
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC380112/
https://ncbi.nlm.nih.gov/pubmed/4825975
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!