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PUBMED FOR HANDHELDS

Journal Abstract Search


267 related items for PubMed ID: 23246606

  • 1. Development and validation of a predictive model for the growth of Vibrio parahaemolyticus in post-harvest shellstock oysters.
    Parveen S, DaSilva L, DePaola A, Bowers J, White C, Munasinghe KA, Brohawn K, Mudoh M, Tamplin M.
    Int J Food Microbiol; 2013 Jan 15; 161(1):1-6. PubMed ID: 23246606
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  • 2. Development and validation of a predictive model for the growth of Vibrio vulnificus in postharvest shellstock oysters.
    DaSilva L, Parveen S, DePaola A, Bowers J, Brohawn K, Tamplin ML.
    Appl Environ Microbiol; 2012 Mar 15; 78(6):1675-81. PubMed ID: 22247136
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  • 3. Growth and survival of Vibrio parahaemolyticus in postharvest American oysters.
    Gooch JA, DePaola A, Bowers J, Marshall DL.
    J Food Prot; 2002 Jun 15; 65(6):970-4. PubMed ID: 12092730
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  • 4. 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 15; 82(2):484-491. PubMed ID: 28099766
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  • 5. 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
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  • 6. Seasonal and Geographical Differences in Total and Pathogenic Vibrio parahaemolyticus and Vibrio vulnificus Levels in Seawater and Oysters from the Delaware and Chesapeake Bays Determined Using Several Methods.
    Parveen S, Jacobs J, Ozbay G, Chintapenta LK, Almuhaideb E, Meredith J, Ossai S, Abbott A, Grant A, Brohawn K, Chigbu P, Richards GP.
    Appl Environ Microbiol; 2020 Nov 10; 86(23):. PubMed ID: 32978135
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  • 7. 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
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  • 8. 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 10; 74(11):1902-7. PubMed ID: 22054191
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. 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 30; 76(1):119-23. PubMed ID: 23317866
    [Abstract] [Full Text] [Related]

  • 11. 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
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  • 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
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