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Journal Abstract Search

544 related items for PubMed ID: 23324022

  • 1. Inactivation of Vibrio parahaemolyticus in hard clams (Mercanaria mercanaria) by high hydrostatic pressure (HHP) and the effect of HHP on the physical characteristics of hard clam meat.
    Mootian GK, Flimlin GE, Karwe MV, Schaffner DW.
    J Food Sci; 2013 Feb; 78(2):E251-7. PubMed ID: 23324022
    [Abstract] [Full Text] [Related]

  • 2. 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; 32(1):179-84. PubMed ID: 22850390
    [Abstract] [Full Text] [Related]

  • 3. Inactivation of Vibrio sp. in pure cultures and mussel homogenates using high hydrostatic pressure.
    Vu TTT, Alter T, Braun PG, Dittrich AJ, Huehn S.
    Lett Appl Microbiol; 2018 Sep; 67(3):220-225. PubMed ID: 29962033
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. 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]

  • 6. 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]

  • 7. Quantitative modeling for risk assessment of Vibrio parahaemolyticus in bloody clams in southern Thailand.
    Yamamoto A, Iwahori J, Vuddhakul V, Charernjiratragul W, Vose D, Osaka K, Shigematsu M, Toyofuku H, Yamamoto S, Nishibuchi M, Kasuga F.
    Int J Food Microbiol; 2008 May 10; 124(1):70-8. PubMed ID: 18405992
    [Abstract] [Full Text] [Related]

  • 8. Inactivation of vibrio parahaemolyticus and vibrio vulnificus in phosphate-buffered saline and in inoculated whole oysters by high-pressure processing.
    Koo J, Jahncke ML, Reno PW, Hu X, Mallikarjunan P.
    J Food Prot; 2006 Mar 10; 69(3):596-601. PubMed ID: 16541691
    [Abstract] [Full Text] [Related]

  • 9. Potential application of high hydrostatic pressure to eliminate Escherichia coli O157:H7 on alfalfa sprouted seeds.
    Neetoo H, Ye M, Chen H.
    Int J Food Microbiol; 2008 Dec 10; 128(2):348-53. PubMed ID: 18954917
    [Abstract] [Full Text] [Related]

  • 10. 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 10; 74(5):751-8. PubMed ID: 21549045
    [Abstract] [Full Text] [Related]

  • 11. Temperature effects on the growth and survival of tdh positive Vibrio parahaemolyticus in tissues of postharvest Manila clam (Ruditapes philippinarum).
    Lopez-Joven C, de Blas I, Roque A.
    Food Microbiol; 2018 Oct 10; 75():61-64. PubMed ID: 30056964
    [Abstract] [Full Text] [Related]

  • 12. Depuration of striped venus clam (Chamelea gallina L.): effects on microorganisms, sand content, and mortality.
    Maffei M, Vernocchi P, Lanciotti R, Guerzoni ME, Belletti N, Gardini F.
    J Food Sci; 2009 Oct 10; 74(1):M1-7. PubMed ID: 19200100
    [Abstract] [Full Text] [Related]

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  • 14. Microbial safety and consumer acceptability of high-pressure processed hard clams (Mercenaria mercenaria).
    Narwankar SP, Flimlin GE, Schaffner DW, Tepper BJ, Karwe MV.
    J Food Sci; 2011 Aug 10; 76(6):M375-80. PubMed ID: 21729074
    [Abstract] [Full Text] [Related]

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  • 16. Differences in Abundances of Total Vibrio spp., V. vulnificus, and V. parahaemolyticus in Clams and Oysters in North Carolina.
    Froelich BA, Phippen B, Fowler P, Noble RT, Oliver JD.
    Appl Environ Microbiol; 2017 Jan 15; 83(2):. PubMed ID: 27793822
    [Abstract] [Full Text] [Related]

  • 17. 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 15; 69(8):1829-34. PubMed ID: 16924906
    [Abstract] [Full Text] [Related]

  • 18. Evaluation of bactericidal activity of weakly acidic electrolyzed water (WAEW) against Vibrio vulnificus and Vibrio parahaemolyticus.
    Quan Y, Choi KD, Chung D, Shin IS.
    Int J Food Microbiol; 2010 Jan 01; 136(3):255-60. PubMed ID: 20004034
    [Abstract] [Full Text] [Related]

  • 19. Microbial and Sensory Effects of Combined High Hydrostatic Pressure and Dense Phase Carbon Dioxide Process on Feijoa Puree.
    Duong T, Balaban M, Perera C, Bi X.
    J Food Sci; 2015 Nov 01; 80(11):E2478-85. PubMed ID: 26444875
    [Abstract] [Full Text] [Related]

  • 20. 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 01; 72(1):174-7. PubMed ID: 19205481
    [Abstract] [Full Text] [Related]

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