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291 related items for PubMed ID: 18541160

  • 1. A model of the effect of temperature on the growth of pathogenic and nonpathogenic Vibrio parahaemolyticus isolated from oysters in Korea.
    Yoon KS, Min KJ, Jung YJ, Kwon KY, Lee JK, Oh SW.
    Food Microbiol; 2008 Aug; 25(5):635-41. PubMed ID: 18541160
    [Abstract] [Full Text] [Related]

  • 2. Seasonal distribution of total and pathogenic Vibrio parahaemolyticus in Chesapeake Bay oysters and waters.
    Parveen S, Hettiarachchi KA, Bowers JC, Jones JL, Tamplin ML, McKay R, Beatty W, Brohawn K, Dasilva LV, Depaola A.
    Int J Food Microbiol; 2008 Dec 10; 128(2):354-61. PubMed ID: 18963158
    [Abstract] [Full Text] [Related]

  • 3. 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 10; 9(12):4662-75. PubMed ID: 23330227
    [Abstract] [Full Text] [Related]

  • 4. Predictive model of Vibrio parahaemolyticus growth and survival on salmon meat as a function of temperature.
    Yang ZQ, Jiao XA, Li P, Pan ZM, Huang JL, Gu RX, Fang WM, Chao GX.
    Food Microbiol; 2009 Sep 10; 26(6):606-14. PubMed ID: 19527836
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. Outbreak of Vibrio parahaemolyticus gastroenteritis associated with Alaskan oysters.
    McLaughlin JB, DePaola A, Bopp CA, Martinek KA, Napolilli NP, Allison CG, Murray SL, Thompson EC, Bird MM, Middaugh JP.
    N Engl J Med; 2005 Oct 06; 353(14):1463-70. PubMed ID: 16207848
    [Abstract] [Full Text] [Related]

  • 7. 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 06; 74(2):M62-6. PubMed ID: 19323759
    [Abstract] [Full Text] [Related]

  • 8. Response of Vibrio parahaemolyticus 03:K6 to a hot water/cold shock pasteurization process.
    Andrews LS, DeBlanc S, Veal CD, Park DL.
    Food Addit Contam; 2003 Apr 06; 20(4):331-4. PubMed ID: 12775474
    [Abstract] [Full Text] [Related]

  • 9. Retention of Vibrio parahaemolyticus in oyster tissues after chlorine dioxide treatment.
    Wang D, Zhang D, Chen W, Yu S, Shi X.
    Int J Food Microbiol; 2010 Jan 31; 137(1):76-80. PubMed ID: 19939486
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. 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 29; 32(1):179-84. PubMed ID: 22850390
    [Abstract] [Full Text] [Related]

  • 12. Improved isolation and detection of pathogenic Vibrio parahaemolyticus from seafood using a new enrichment broth.
    Raghunath P, Karunasagar I, Karunasagar I.
    Int J Food Microbiol; 2009 Feb 15; 129(2):200-3. PubMed ID: 19103467
    [Abstract] [Full Text] [Related]

  • 13. Detection of total and pathogenic Vibrio parahaemolyticus in shellfish: comparison of PCR protocols using pR72H or toxR targets with a culture method.
    Rosec JP, Simon M, Causse V, Boudjemaa M.
    Int J Food Microbiol; 2009 Feb 15; 129(2):136-45. PubMed ID: 19106014
    [Abstract] [Full Text] [Related]

  • 14. Growth and survival differences of Vibrio vulnificus and Vibrio parahaemolyticus strains during cold storage.
    Burnham VE, Janes ME, Jakus LA, Supan J, DePaola A, Bell J.
    J Food Sci; 2009 Aug 15; 74(6):M314-8. PubMed ID: 19723217
    [Abstract] [Full Text] [Related]

  • 15. Detection of Vibrio parahaemolyticus in tropical shellfish by SYBR green real-time PCR and evaluation of three enrichment media.
    Tyagi A, Saravanan V, Karunasagar I, Karunasagar I.
    Int J Food Microbiol; 2009 Feb 15; 129(2):124-30. PubMed ID: 19106013
    [Abstract] [Full Text] [Related]

  • 16. Bactericidal effects of wine on Vibrio parahaemolyticus in oysters.
    Liu C, Chen R, Su YC.
    J Food Prot; 2006 Aug 15; 69(8):1823-8. PubMed ID: 16924905
    [Abstract] [Full Text] [Related]

  • 17. Growth Rates of Vibrio parahaemolyticus Sequence Type 36 Strains in Live Oysters and in Culture Medium.
    Ellett AN, Rosales D, Jacobs JM, Paranjpye R, Parveen S.
    Microbiol Spectr; 2022 Dec 21; 10(6):e0211222. PubMed ID: 36445142
    [Abstract] [Full Text] [Related]

  • 18. Influence of growth conditions on pressure resistance of Vibrio parahaemolyticus in oysters and the optimization of postpressure treatment recovery conditions.
    Ye M, Huang Y, Neetoo H, Shearer AE, Chen H.
    J Food Prot; 2011 May 21; 74(5):751-8. PubMed ID: 21549045
    [Abstract] [Full Text] [Related]

  • 19. Isolation and molecular characterization of Vibrio parahaemolyticus from fresh, low-temperature preserved, dried, and salted seafood products in two coastal areas of eastern China.
    Yang ZQ, Jiao XA, Zhou XH, Cao GX, Fang WM, Gu RX.
    Int J Food Microbiol; 2008 Jul 31; 125(3):279-85. PubMed ID: 18514344
    [Abstract] [Full Text] [Related]

  • 20. Effect of temperature on uptake and survival of Vibrio parahaemolyticus in oysters (Crassostrea plicatula).
    Shen X, Cai Y, Liu C, Liu W, Hui Y, Su YC.
    Int J Food Microbiol; 2009 Nov 30; 136(1):129-32. PubMed ID: 19818520
    [Abstract] [Full Text] [Related]

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