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Journal Abstract Search

159 related items for PubMed ID: 12540179

  • 1. Use of diacetyl to reduce the load of Vibrio vulnificus in the Eastern oyster, Crassostrea virginica.
    Birkenhauer JM, Oliver JD.
    J Food Prot; 2003 Jan; 66(1):38-43. PubMed ID: 12540179
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  • 5. Effects of electrolyzed oxidizing water treatment on reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters.
    Ren T, Su YC.
    J Food Prot; 2006 Aug; 69(8):1829-34. PubMed ID: 16924906
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  • 7. Preliminary study of transplanting as a process for reducing levels of Vibrio vulnificus and Vibrio parahaemolyticus in shellstock oysters.
    Walton WC, Nelson C, Hochman M, Schwarz J.
    J Food Prot; 2013 Jan; 76(1):119-23. PubMed ID: 23317866
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  • 9. Conditions for a 5-log reduction of Vibrio vulnificus in oysters through high hydrostatic pressure treatment.
    Kural AG, Chen H.
    Int J Food Microbiol; 2008 Feb 29; 122(1-2):180-7. PubMed ID: 18177963
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  • 14. Effects of a commercial heat-shock process on Vibrio vulnificus in the American oyster, Crassostrea virginica, harvested from the Gulf Coast.
    Hesselman DM, Motes ML, Lewis JP.
    J Food Prot; 1999 Nov 29; 62(11):1266-9. PubMed ID: 10571315
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  • 18. Depuration of Oysters (Crassostrea gigas) contaminated with Vibrio parahaemolyticus and Vibrio vulnificus with UV light and chlorinated seawater.
    Ramos RJ, Miotto M, Squella FJ, Cirolini A, Ferreira JF, Vieira CR.
    J Food Prot; 2012 Aug 29; 75(8):1501-6. PubMed ID: 22856577
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  • 20. The interactions of Vibrio vulnificus and the oyster Crassostrea virginica.
    Froelich B, Oliver JD.
    Microb Ecol; 2013 May 29; 65(4):807-16. PubMed ID: 23280497
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