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PUBMED FOR HANDHELDS

Journal Abstract Search

169 related items for PubMed ID: 28087532

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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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  • 6. 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 30; 71(7):1475-80. PubMed ID: 18680950
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  • 8. 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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  • 9. Oyster-to-oyster variability in levels of Vibrio parahaemolyticus.
    Kaufman GE, Bej AK, Bowers J, DePaola A.
    J Food Prot; 2003 Jan 15; 66(1):125-9. PubMed ID: 12540193
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  • 11. 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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  • 13. Effects of Dry Storage and Resubmersion of Oysters on Total Vibrio vulnificus and Total and Pathogenic (tdh+/trh+) Vibrio parahaemolyticus Levels.
    Kinsey TP, Lydon KA, Bowers JC, Jones JL.
    J Food Prot; 2015 Aug 15; 78(8):1574-80. PubMed ID: 26219373
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  • 15. Growth Rates of Vibrio parahaemolyticus Sequence Type 36 Strains in Live Oysters and in Culture Medium.
    Ellett AN, Rosales D, Jacobs JM, Paranjpye R, Parveen S.
    Microbiol Spectr; 2022 Dec 21; 10(6):e0211222. PubMed ID: 36445142
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  • 16. 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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  • 19. Validation of high pressure processing for inactivating Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas).
    Ma L, Su YC.
    Int J Food Microbiol; 2011 Jan 05; 144(3):469-74. PubMed ID: 21106267
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