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Journal Abstract Search

195 related items for PubMed ID: 16541691

  • 1. Inactivation of vibrio parahaemolyticus and vibrio vulnificus in phosphate-buffered saline and in inoculated whole oysters by high-pressure processing.
    Koo J, Jahncke ML, Reno PW, Hu X, Mallikarjunan P.
    J Food Prot; 2006 Mar; 69(3):596-601. PubMed ID: 16541691
    [Abstract] [Full Text] [Related]

  • 2. Sensitivity of Vibrio species in phosphate-buffered saline and in oysters to high-pressure processing.
    Cook DW.
    J Food Prot; 2003 Dec; 66(12):2276-82. PubMed ID: 14672224
    [Abstract] [Full Text] [Related]

  • 3. Comparison of kinetic models to describe high pressure and gamma irradiation used to inactivate Vibrio vulnificus and Vibrio parahaemolyticus prepared in buffer solution and in whole oysters.
    Hu X, Mallikarjunan P, Koo J, Andrews LS, Jahncke ML.
    J Food Prot; 2005 Feb; 68(2):292-5. PubMed ID: 15726971
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. Inactivation of Vibrio parahaemolyticus and Vibrio vulnificus in oysters by high-hydrostatic pressure and mild heat.
    Ye M, Huang Y, Chen H.
    Food Microbiol; 2012 Oct; 32(1):179-84. PubMed ID: 22850390
    [Abstract] [Full Text] [Related]

  • 6. Effects of pre- or post-processing storage conditions on high-hydrostatic pressure inactivation of Vibrio parahaemolyticus and V. vulnificus in oysters.
    Ye M, Huang Y, Gurtler JB, Niemira BA, Sites JE, Chen H.
    Int J Food Microbiol; 2013 May 15; 163(2-3):146-52. PubMed ID: 23545264
    [Abstract] [Full Text] [Related]

  • 7. 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
    [Abstract] [Full Text] [Related]

  • 8. 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 29; 76(1):119-23. PubMed ID: 23317866
    [Abstract] [Full Text] [Related]

  • 9. High salinity relay as a postharvest processing strategy to reduce vibrio vulnificus levels in Chesapeake Bay oysters (Crassostrea virginica).
    Audemard C, Kator HI, Rhodes MW, Gallivan T, Erskine AJ, Leggett AT, Reece KS.
    J Food Prot; 2011 Nov 29; 74(11):1902-7. PubMed ID: 22054191
    [Abstract] [Full Text] [Related]

  • 10. 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 01; 84(3):. PubMed ID: 29150510
    [Abstract] [Full Text] [Related]

  • 11. 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 01; 75(8):1501-6. PubMed ID: 22856577
    [Abstract] [Full Text] [Related]

  • 12. Conditions for high pressure inactivation of Vibrio parahaemolyticus in oysters.
    Kural AG, Shearer AE, Kingsley DH, Chen H.
    Int J Food Microbiol; 2008 Sep 30; 127(1-2):1-5. PubMed ID: 18547664
    [Abstract] [Full Text] [Related]

  • 13. 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 30; 72(10):2110-3. PubMed ID: 19833034
    [Abstract] [Full Text] [Related]

  • 14. Effects of Intertidal Harvest Practices on Levels of Vibrio parahaemolyticus and Vibrio vulnificus Bacteria in Oysters.
    Jones JL, Kinsey TP, Johnson LW, Porso R, Friedman B, Curtis M, Wesighan P, Schuster R, Bowers JC.
    Appl Environ Microbiol; 2016 Aug 01; 82(15):4517-4522. PubMed ID: 27208133
    [Abstract] [Full Text] [Related]

  • 15. Effects of ambient exposure, refrigeration, and icing on Vibrio vulnificus and Vibrio parahaemolyticus abundances in oysters.
    Jones JL, Lydon KA, Kinsey TP, Friedman B, Curtis M, Schuster R, Bowers JC.
    Int J Food Microbiol; 2017 Jul 17; 253():54-58. PubMed ID: 28482282
    [Abstract] [Full Text] [Related]

  • 16. Growth-Inhibitory Effect of d-Tryptophan on Vibrio spp. in Shucked and Live Oysters.
    Chen J, Kudo H, Kan K, Kawamura S, Koseki S.
    Appl Environ Microbiol; 2018 Oct 01; 84(19):. PubMed ID: 30030231
    [Abstract] [Full Text] [Related]

  • 17. High salinity relay as a post-harvest processing method for reducing Vibrio vulnificus levels in oysters (Crassostrea virginica).
    Audemard C, Kator HI, Reece KS.
    Int J Food Microbiol; 2018 Aug 20; 279():70-79. PubMed ID: 29738928
    [Abstract] [Full Text] [Related]

  • 18. Evaluation of DNA colony hybridization and real-time PCR for detection of Vibrio parahaemolyticus and Vibrio vulnificus in postharvest-processed oysters.
    Jones JL, Noe KE, Byars R, Depaola A.
    J Food Prot; 2009 Oct 20; 72(10):2106-9. PubMed ID: 19833033
    [Abstract] [Full Text] [Related]

  • 19. 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 20; 9(12):4662-75. PubMed ID: 23330227
    [Abstract] [Full Text] [Related]

  • 20. Inactivation of Vibrio sp. in pure cultures and mussel homogenates using high hydrostatic pressure.
    Vu TTT, Alter T, Braun PG, Dittrich AJ, Huehn S.
    Lett Appl Microbiol; 2018 Sep 20; 67(3):220-225. PubMed ID: 29962033
    [Abstract] [Full Text] [Related]

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