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Journal Abstract Search

241 related items for PubMed ID: 24001001

  • 1.
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  • 2. 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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  • 5. Vibrio parahaemolyticus and Vibrio vulnificus Recovered from Oysters during an Oyster Relay Study.
    Elmahdi S, Parveen S, Ossai S, DaSilva LV, Jahncke M, Bowers J, Jacobs J.
    Appl Environ Microbiol; 2018 Feb 01; 84(3):. PubMed ID: 29150510
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  • 7. Survival of Vibrio vulnificus in shellstock and shucked oysters (Crassostrea gigas and Crassostrea virginica) and effects of isolation medium on recovery.
    Kaysner CA, Tamplin ML, Wekell MM, Stott RF, Colburn KG.
    Appl Environ Microbiol; 1989 Dec 01; 55(12):3072-9. PubMed ID: 2619304
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  • 8. Effects of Intertidal Harvest Practices on Levels of Vibrio parahaemolyticus and Vibrio vulnificus Bacteria in Oysters.
    Jones JL, Kinsey TP, Johnson LW, Porso R, Friedman B, Curtis M, Wesighan P, Schuster R, Bowers JC.
    Appl Environ Microbiol; 2016 Aug 01; 82(15):4517-4522. PubMed ID: 27208133
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  • 9. 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 01; 32(1):179-84. PubMed ID: 22850390
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  • 10. Effects of temperature abuse on survival of Vibrio vulnificus in oysters.
    Murphy SK, Oliver JD.
    Appl Environ Microbiol; 1992 Sep 01; 58(9):2771-5. PubMed ID: 1332610
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  • 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 01; 69(8):1829-34. PubMed ID: 16924906
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  • 12. 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 01; 17(9):787-91. PubMed ID: 11091792
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  • 13. 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 01; 74(2):M62-6. PubMed ID: 19323759
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  • 15. 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
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  • 16. 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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  • 17. 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 15; 69(3):596-601. PubMed ID: 16541691
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  • 18. 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 15; 75(8):1501-6. PubMed ID: 22856577
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  • 19. 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 15; 74(11):1902-7. PubMed ID: 22054191
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  • 20. Vibrio vulnificus load reduction in oysters after combined exposure to Vibrio vulnificus--specific bacteriophage and to an oyster extract component.
    Pelon W, Luftig RB, Johnston KH.
    J Food Prot; 2005 Jun 15; 68(6):1188-91. PubMed ID: 15954705
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