BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

1271 related articles for article (PubMed ID: 27747902)

  • 1. Raw ready-to-eat seafood safety: microbiological quality of the various seafood species available in fishery, hyper and online markets.
    Kim HW; Hong YJ; Jo JI; Ha SD; Kim SH; Lee HJ; Rhee MS
    Lett Appl Microbiol; 2017 Jan; 64(1):27-34. PubMed ID: 27747902
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Survival of foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Vibrio parahaemolyticus) in raw ready-to-eat crab marinated in soy sauce.
    Cho TJ; Kim NH; Kim SA; Song JH; Rhee MS
    Int J Food Microbiol; 2016 Dec; 238():50-55. PubMed ID: 27591386
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Prevalence of Listeria monocytogenes, Vibrio parahaemolyticus, Staphylococcus aureus, and Salmonella spp. in seafood products using multiplex polymerase chain reaction.
    Zarei M; Maktabi S; Ghorbanpour M
    Foodborne Pathog Dis; 2012 Feb; 9(2):108-12. PubMed ID: 22044288
    [TBL] [Abstract][Full Text] [Related]  

  • 4. A multiplex PCR assay for simultaneous detection of Escherichia coli O157:H7, Bacillus cereus, Vibrio parahaemolyticus, Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus in Korean ready-to-eat food.
    Lee N; Kwon KY; Oh SK; Chang HJ; Chun HS; Choi SW
    Foodborne Pathog Dis; 2014 Jul; 11(7):574-80. PubMed ID: 24796416
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of temperature on growth of Vibrio parahaemolyticus [corrected] and Vibrio vulnificus in flounder, salmon sashimi and oyster meat.
    Kim YW; Lee SH; Hwang IG; Yoon KS
    Int J Environ Res Public Health; 2012 Dec; 9(12):4662-75. PubMed ID: 23330227
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Microbiological quality of seasoned roasted laver and potential hazard control in a real processing line.
    Choi ES; Kim NH; Kim HW; Kim SA; Jo JI; Kim SH; Lee SH; Ha SD; Rhee MS
    J Food Prot; 2014 Dec; 77(12):2069-75. PubMed ID: 25474052
    [TBL] [Abstract][Full Text] [Related]  

  • 7. A multiplex PCR assay with a common primer for the detection of eleven foodborne pathogens.
    Tao J; Liu W; Ding W; Han R; Shen Q; Xia Y; Zhang Y; Sun W
    J Food Sci; 2020 Mar; 85(3):744-754. PubMed ID: 31999364
    [TBL] [Abstract][Full Text] [Related]  

  • 8. [Isolation of Listeria spp., Aeromonas spp., and Vibrio spp. from seafood products].
    Scoglio ME; Di Pietro A; Mauro A; Picerno I; Laganà P; Delia SA
    Ann Ig; 2000; 12(4):297-305. PubMed ID: 11140096
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characterization of ready-to-eat fish surface as a potential source of contamination of Vibrio parahaemolyticus biofilms.
    Yu H; Rhee MS
    Food Res Int; 2023 Jul; 169():112890. PubMed ID: 37254339
    [TBL] [Abstract][Full Text] [Related]  

  • 10. A Meta-Analysis of Major Foodborne Pathogens in Chinese Food Commodities Between 2006 and 2016.
    Paudyal N; Pan H; Liao X; Zhang X; Li X; Fang W; Yue M
    Foodborne Pathog Dis; 2018 Apr; 15(4):187-197. PubMed ID: 29652195
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Microbial survey of ready-to-eat salad ingredients sold at retail reveals the occurrence and the persistence of Listeria monocytogenes Sequence Types 2 and 87 in pre-packed smoked salmon.
    Chau ML; Aung KT; Hapuarachchi HC; Lee PS; Lim PY; Kang JS; Ng Y; Yap HM; Yuk HG; Gutiérrez RA; Ng LC
    BMC Microbiol; 2017 Feb; 17(1):46. PubMed ID: 28245788
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Occurrence of pathogenic Vibrio parahaemolyticus in seafood distribution channels and their antibiotic resistance profiles in S. Korea.
    Lee Y; Choi Y; Lee S; Lee H; Kim S; Ha J; Lee J; Oh H; Kim Y; Yoon Y
    Lett Appl Microbiol; 2019 Feb; 68(2):128-133. PubMed ID: 30449031
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Prevalence and antimicrobial resistance of foodborne pathogens isolated from food products in China.
    Chao G; Zhou X; Jiao X; Qian X; Xu L
    Foodborne Pathog Dis; 2007; 4(3):277-84. PubMed ID: 17883311
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Survey of postharvest-processed oysters in the United States for levels of Vibrio vulnificus and Vibrio parahaemolyticus.
    Depaola A; Jones JL; Noe KE; Byars RH; Bowers JC
    J Food Prot; 2009 Oct; 72(10):2110-3. PubMed ID: 19833034
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Vibrio parahaemolyticus and Vibrio vulnificus Recovered from Oysters during an Oyster Relay Study.
    Elmahdi S; Parveen S; Ossai S; DaSilva LV; Jahncke M; Bowers J; Jacobs J
    Appl Environ Microbiol; 2018 Feb; 84(3):. PubMed ID: 29150510
    [No Abstract]   [Full Text] [Related]  

  • 16. Prevalence of foodborne pathogens in food from selected African countries - A meta-analysis.
    Paudyal N; Anihouvi V; Hounhouigan J; Matsheka MI; Sekwati-Monang B; Amoa-Awua W; Atter A; Ackah NB; Mbugua S; Asagbra A; Abdelgadir W; Nakavuma J; Jakobsen M; Fang W
    Int J Food Microbiol; 2017 May; 249():35-43. PubMed ID: 28271855
    [TBL] [Abstract][Full Text] [Related]  

  • 17. First report of Escherichia coli O157:H7 in ready-to-eat sushi.
    Ramires T; Iglesias MA; Vitola HS; Núncio ASP; Kroning IS; Kleinubing NR; Fiorentini ÂM; da Silva WP
    J Appl Microbiol; 2020 Jan; 128(1):301-309. PubMed ID: 31541508
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Occurrence of the three major Vibrio species pathogenic for human in seafood products consumed in France using real-time PCR.
    Robert-Pillot A; Copin S; Himber C; Gay M; Quilici ML
    Int J Food Microbiol; 2014 Oct; 189():75-81. PubMed ID: 25128747
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Changes in microbial contamination levels and prevalence of foodborne pathogens in alfalfa (Medicago sativa) and rapeseed (Brassica napus) during sprout production in manufacturing plants.
    Kim SA; Kim OM; Rhee MS
    Lett Appl Microbiol; 2013 Jan; 56(1):30-6. PubMed ID: 23051104
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Temperature effects on the depuration of Vibrio parahaemolyticus and Vibrio vulnificus from the American oyster (Crassostrea virginica).
    Chae MJ; Cheney D; Su YC
    J Food Sci; 2009 Mar; 74(2):M62-6. PubMed ID: 19323759
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 64.