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Journal Abstract Search

311 related items for PubMed ID: 19939486

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  • 2. Enumeration of Vibrio parahaemolyticus in oyster tissues following artificial contamination and depuration.
    Wang D, Yu S, Chen W, Zhang D, Shi X.
    Lett Appl Microbiol; 2010 Jul; 51(1):104-8. PubMed ID: 20497494
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  • 3. 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; 74(2):M62-6. PubMed ID: 19323759
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  • 5. 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
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  • 7. Occurrence and distribution of Vibrio parahaemolyticus in retail oysters in Sao Paulo State, Brazil.
    Sobrinho Pde S, Destro MT, Franco BD, Landgraf M.
    Food Microbiol; 2011 Feb 30; 28(1):137-40. PubMed ID: 21056785
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  • 10. The development of rapid real-time PCR detection system for Vibrio parahaemolyticus in raw oyster.
    Kim JS, Lee GG, Kim J, Kwon JY, Kwon ST.
    Lett Appl Microbiol; 2008 Jun 30; 46(6):649-54. PubMed ID: 18422939
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  • 11. Low temperature pasteurization to reduce the risk of vibrio infections from raw shell-stock oysters.
    Andrews LS, Park DL, Chen YP.
    Food Addit Contam; 2000 Sep 30; 17(9):787-91. PubMed ID: 11091792
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  • 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
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  • 14. 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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  • 15. 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
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  • 16. 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 01; 20(4):331-4. PubMed ID: 12775474
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