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Journal Abstract Search

153 related items for PubMed ID: 16980431

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  • 3. 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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  • 4. 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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  • 5. Ice immersion as a postharvest treatment of oysters for the reduction of Vibrio vulnificus.
    Quevedo AC, Smith JG, Rodrick GE, Wright AC.
    J Food Prot; 2005 Jun 29; 68(6):1192-7. PubMed ID: 15954706
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  • 7. Use of mutant strain for evaluating processing strategies to inactivate Vibrio vulnificus in oysters.
    Dombroski CS, Jaykus LA, Green DP, Farkas BE.
    J Food Prot; 1999 Jun 29; 62(6):592-600. PubMed ID: 10382646
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  • 11. 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
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  • 12. Effects of Dry Storage and Resubmersion of Oysters on Total Vibrio vulnificus and Total and Pathogenic (tdh+/trh+) Vibrio parahaemolyticus Levels.
    Kinsey TP, Lydon KA, Bowers JC, Jones JL.
    J Food Prot; 2015 Aug 01; 78(8):1574-80. PubMed ID: 26219373
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  • 13. 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 01; 69(8):1829-34. PubMed ID: 16924906
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  • 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 01; 72(10):2110-3. PubMed ID: 19833034
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  • 15. 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
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  • 16. 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
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  • 17. Effects of tumbling, refrigeration and subsequent resubmersion on the abundance of Vibrio vulnificus and Vibrio parahaemolyticus in cultured oysters (Crassostrea virginica).
    Pruente VL, Jones JL, Steury TD, Walton WC.
    Int J Food Microbiol; 2020 Dec 16; 335():108858. PubMed ID: 33032034
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  • 19. Inactivation kinetics of Vibrio vulnificus in phosphate-buffered saline at different freezing and storage temperatures and times.
    Seminario DM, Balaban MO, Rodrick G.
    J Food Sci; 2011 Mar 16; 76(2):E232-9. PubMed ID: 21535763
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  • 20. Levels of Vibrio vulnificus and organoleptic quality of raw shellstock oysters (Crassostrea virginica) maintained at different storage temperatures.
    Lorca TA, Pierson MD, Flick GJ, Hackney CR.
    J Food Prot; 2001 Nov 16; 64(11):1716-21. PubMed ID: 11726149
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