Chargement en cours...

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...

Description complète

Enregistré dans:
Détails bibliographiques
Publié dans:Appl Microbiol
Auteurs principaux: Bradshaw, Joe G., Francis, David W., Twedt, Robert M.
Format: Artigo
Langue:Inglês
Publié: American Society for Microbiology (ASM) 1974
Sujets:
Accès en ligne: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
Tags: Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!