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Journal Abstract Search

142 related items for PubMed ID: 7944379

  • 1. Effect of time and temperature on multiplication of Vibrio vulnificus in postharvest Gulf Coast shellstock oysters.
    Cook DW.
    Appl Environ Microbiol; 1994 Sep; 60(9):3483-4. PubMed ID: 7944379
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  • 7. Effects of temperature and salinity on the survival of Vibrio vulnificus in seawater and shellfish.
    Kaspar CW, Tamplin ML.
    Appl Environ Microbiol; 1993 Aug; 59(8):2425-9. PubMed ID: 8368832
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  • 12. 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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  • 15. 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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  • 16. Validation of a green fluorescent protein-labeled strain of Vibrio vulnificus for use in the evaluation of postharvest strategies for handling of raw oysters.
    Drake SL, Elhanafi D, Bang W, Drake MA, Green DP, Jaykus LA.
    Appl Environ Microbiol; 2006 Nov 15; 72(11):7205-11. PubMed ID: 16980431
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  • 17. 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
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