These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
Pubmed for Handhelds
PUBMED FOR HANDHELDS
Journal Abstract Search
190 related items for PubMed ID: 18680950
1. Effectiveness of icing as a postharvest treatment for control of Vibrio vulnificus and Vibrio parahaemolyticus in the eastern oyster (Crassostrea virginica). Melody K, Senevirathne R, Janes M, Jaykus LA, Supan J. J Food Prot; 2008 Jul; 71(7):1475-80. PubMed ID: 18680950 [Abstract] [Full Text] [Related]
2. 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; 74(11):1902-7. PubMed ID: 22054191 [Abstract] [Full Text] [Related]
6. Effects of flash freezing, followed by frozen storage, on reducing Vibrio parahaemolyticus in Pacific raw oysters (Crassostrea gigas). Liu C, Lu J, Su YC. J Food Prot; 2009 Jan 17; 72(1):174-7. PubMed ID: 19205481 [Abstract] [Full Text] [Related]
9. High Salinity Relaying to Reduce Vibrio parahaemolyticus and Vibrio vulnificus in Chesapeake Bay Oysters (Crassostrea virginica). Parveen S, Jahncke M, Elmahdi S, Crocker H, Bowers J, White C, Gray S, Morris AC, Brohawn K. J Food Sci; 2017 Feb 17; 82(2):484-491. PubMed ID: 28099766 [Abstract] [Full Text] [Related]
10. 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 [Abstract] [Full Text] [Related]
11. 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 16; 69(8):1829-34. PubMed ID: 16924906 [Abstract] [Full Text] [Related]
12. 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 16; 72(10):2110-3. PubMed ID: 19833034 [Abstract] [Full Text] [Related]
13. Abundance of Vibrio cholerae, V. vulnificus, and V. parahaemolyticus in oysters (Crassostrea virginica) and clams (Mercenaria mercenaria) from Long Island sound. Jones JL, Lüdeke CH, Bowers JC, DeRosia-Banick K, Carey DH, Hastback W. Appl Environ Microbiol; 2014 Dec 16; 80(24):7667-72. PubMed ID: 25281373 [Abstract] [Full Text] [Related]
16. Refrigerated seawater depuration for reducing Vibrio parahaemolyticus contamination in pacific oyster (Crassostrea gigas). Su YC, Yang Q, Häse C. J Food Prot; 2010 Jun 16; 73(6):1111-5. PubMed ID: 20537269 [Abstract] [Full Text] [Related]
17. 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]
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 15; 72(10):2106-9. PubMed ID: 19833033 [Abstract] [Full Text] [Related]