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Results: 1 to 20 of 104

1.

[Inactivation kinetics of Vibrio parahaemolyticus in peeled shrimp treated with organic acids].

Liu Y, Fang C, Cheng C, Fang W.

Wei Sheng Wu Xue Bao. 2013 Jan 4;53(1):31-7. Chinese.

PMID:
23614238
[PubMed - indexed for MEDLINE]
2.

Microbial changes and growth of Listeria monocytogenes during chilled storage of brined shrimp (Pandalus borealis).

Mejlholm O, Kjeldgaard J, Modberg A, Vest MB, Bøknaes N, Koort J, Björkroth J, Dalgaard P.

Int J Food Microbiol. 2008 Jun 10;124(3):250-9. doi: 10.1016/j.ijfoodmicro.2008.03.022. Epub 2008 Apr 1.

PMID:
18456355
[PubMed - indexed for MEDLINE]
3.

A predictive model for assessment of decontamination effects of lactic acid and chitosan used in combination on Vibrio parahaemolyticus in shrimps.

Wang W, Li M, Fang W, Pradhan AK, Li Y.

Int J Food Microbiol. 2013 Oct 15;167(2):124-30. doi: 10.1016/j.ijfoodmicro.2013.07.012. Epub 2013 Jul 19.

PMID:
24135668
[PubMed - indexed for MEDLINE]
4.

Effect of brine marination on survival and growth of spoilage and pathogenic bacteria during processing and subsequent storage of ready-to-eat shrimp (Pandalus borealis).

Mejlholm O, Devitt TD, Dalgaard P.

Int J Food Microbiol. 2012 Jun 15;157(1):16-27. doi: 10.1016/j.ijfoodmicro.2012.04.006. Epub 2012 Apr 16.

PMID:
22564452
[PubMed - indexed for MEDLINE]
5.

Fatty acid composition, cell morphology and responses to challenge by organic acid and sodium chloride of heat-shocked Vibrio parahaemolyticus.

Chiang ML, Yu RC, Chou CC.

Int J Food Microbiol. 2005 Oct 15;104(2):179-87.

PMID:
15982770
[PubMed - indexed for MEDLINE]
6.
7.

Modeling the thermoultrasound inactivation of Vibrio parahaemolyticus in raw peeled shrimps.

Wang W, Li M, Li Y.

J Food Prot. 2013 Oct;76(10):1712-8. doi: 10.4315/0362-028X.JFP-12-568.

PMID:
24112570
[PubMed - indexed for MEDLINE]
8.

Extension of shelf life of whole and peeled shrimp with organic acid salts and bifidobacteria.

Al-Dagal MM, Bazaraa WA.

J Food Prot. 1999 Jan;62(1):51-6.

PMID:
9921829
[PubMed - indexed for MEDLINE]
9.

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. doi: 10.1016/j.ijfoodmicro.2008.05.003. Epub 2008 May 11.

PMID:
18547664
[PubMed - indexed for MEDLINE]
10.

A study of the incidence of Vibrio parahaemolyticus in Malaysian shrimp undergoing processing for export.

Cann DC, Taylor LY, Merican Z.

J Hyg (Lond). 1981 Dec;87(3):485-91.

PMID:
7310127
[PubMed - indexed for MEDLINE]
Free PMC Article
11.

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. doi: 10.1016/j.fm.2012.05.009. Epub 2012 Jun 6.

PMID:
22850390
[PubMed - indexed for MEDLINE]
12.

Sensory and physicochemical evolution of tropical cooked peeled shrimp inoculated by Brochothrix thermosphacta and Lactococcus piscium CNCM I-4031 during storage at 8°C.

Fall PA, Pilet MF, Leduc F, Cardinal M, Duflos G, Guérin C, Joffraud JJ, Leroi F.

Int J Food Microbiol. 2012 Jan 16;152(3):82-90. doi: 10.1016/j.ijfoodmicro.2011.07.015. Epub 2011 Jul 23.

PMID:
21835482
[PubMed - indexed for MEDLINE]
13.

Susceptibility of Vibrio parahaemolyticus to various environmental stresses after cold shock treatment.

Lin C, Yu RC, Chou CC.

Int J Food Microbiol. 2004 Apr 15;92(2):207-15.

PMID:
15109798
[PubMed - indexed for MEDLINE]
14.

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;71(7):1475-80.

PMID:
18680950
[PubMed - indexed for MEDLINE]
15.

Ethanol shock changes the fatty acid profile and survival behavior of Vibrio parahaemolyticus in various stress conditions.

Chiang ML, Ho WL, Chou CC.

Food Microbiol. 2008 Apr;25(2):359-65. doi: 10.1016/j.fm.2007.10.002. Epub 2007 Oct 6.

PMID:
18206778
[PubMed - indexed for MEDLINE]
16.

Effect of organic acids on shrimp pathogen, Vibrio harveyi.

Mine S, Boopathy R.

Curr Microbiol. 2011 Jul;63(1):1-7. doi: 10.1007/s00284-011-9932-2. Epub 2011 Apr 11.

PMID:
21479932
[PubMed - indexed for MEDLINE]
17.

Adaptive acid tolerance response of Vibrio parahaemolyticus as affected by acid adaptation conditions, growth phase, and bacterial strains.

Chiang ML, Chou CC, Chen HC, Tseng YT, Chen MJ.

Foodborne Pathog Dis. 2012 Aug;9(8):734-40. doi: 10.1089/fpd.2011.1112. Epub 2012 Jul 24.

PMID:
22827515
[PubMed - indexed for MEDLINE]
18.
19.

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;69(8):1829-34.

PMID:
16924906
[PubMed - indexed for MEDLINE]
20.

Effect of X-ray treatments on inoculated Escherichia coli O157: H7, Salmonella enterica, Shigella flexneri and Vibrio parahaemolyticus in ready-to-eat shrimp.

Mahmoud BS.

Food Microbiol. 2009 Dec;26(8):860-4. doi: 10.1016/j.fm.2009.05.013. Epub 2009 Jun 6.

PMID:
19835772
[PubMed - indexed for MEDLINE]

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