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Journal Abstract Search

155 related items for PubMed ID: 28840748

  • 1. Inactivation of Vibrio parahaemolyticus in shucked raw oyster ( Grassostrea gigas) and clam ( Venerupis phillippinarum) by using a combination of NaClO and gamma irradiation.
    Park SY, Ha SD.
    Food Sci Technol Int; 2018 Jan; 24(1):43-52. PubMed ID: 28840748
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  • 4. Comparison of kinetic models to describe high pressure and gamma irradiation used to inactivate Vibrio vulnificus and Vibrio parahaemolyticus prepared in buffer solution and in whole oysters.
    Hu X, Mallikarjunan P, Koo J, Andrews LS, Jahncke ML.
    J Food Prot; 2005 Feb; 68(2):292-5. PubMed ID: 15726971
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  • 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
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  • 6. Inactivation of Vibrio parahaemolyticus in pure culture, whole live and half shell oysters (Crassostrea virginica) by X-ray.
    Mahmoud BS, Burrage DD.
    Lett Appl Microbiol; 2009 May 15; 48(5):572-8. PubMed ID: 19291215
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  • 7. Prevalence of Vibrio parahaemolyticus in oyster and clam culturing environments in Taiwan.
    Yu WT, Jong KJ, Lin YR, Tsai SE, Tey YH, Wong HC.
    Int J Food Microbiol; 2013 Jan 01; 160(3):185-92. PubMed ID: 23290223
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  • 8. 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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  • 9. 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 01; 78(2):E251-7. PubMed ID: 23324022
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  • 10. 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. Bactericidal effects of wine on Vibrio parahaemolyticus in oysters.
    Liu C, Chen R, Su YC.
    J Food Prot; 2006 Aug 01; 69(8):1823-8. PubMed ID: 16924905
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  • 13. Effects of storage on microbial loads of two commercially important shellfish species, Crassostrea virginica and Mercenaria campechiensis.
    Hood MA, Ness GE, Rodrick GE, Blake NJ.
    Appl Environ Microbiol; 1983 Apr 01; 45(4):1221-8. PubMed ID: 6859844
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  • 14. 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 01; 69(3):596-601. PubMed ID: 16541691
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  • 15. Oyster-to-oyster variability in levels of Vibrio parahaemolyticus.
    Kaufman GE, Bej AK, Bowers J, DePaola A.
    J Food Prot; 2003 Jan 01; 66(1):125-9. PubMed ID: 12540193
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  • 16. 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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  • 19. Long-term study of Vibrio parahaemolyticus prevalence and distribution in New Zealand shellfish.
    Cruz CD, Hedderley D, Fletcher GC.
    Appl Environ Microbiol; 2015 Apr 30; 81(7):2320-7. PubMed ID: 25616790
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  • 20. Occurrence of Vibrio parahaemolyticus and Vibrio vulnificus in retail raw oysters from the eastern coast of Thailand.
    Changchai N, Saunjit S.
    Southeast Asian J Trop Med Public Health; 2014 May 30; 45(3):662-9. PubMed ID: 24974651
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