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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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| Publicado no: | Appl Microbiol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology (ASM)
1974
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| Assuntos: | |
| Acesso em linha: | 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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