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Items: 1 to 20 of 115

1.

A quantitative risk assessment model for Vibrio parahaemolyticus in raw oysters in Sao Paulo State, Brazil.

Sobrinho Pde S, Destro MT, Franco BD, Landgraf M.

Int J Food Microbiol. 2014 Jun 16;180:69-77. doi: 10.1016/j.ijfoodmicro.2014.04.008. Epub 2014 Apr 13.

PMID:
24786920
2.

Occurrence and distribution of Vibrio parahaemolyticus in retail oysters in Sao Paulo State, Brazil.

Sobrinho Pde S, Destro MT, Franco BD, Landgraf M.

Food Microbiol. 2011 Feb;28(1):137-40. doi: 10.1016/j.fm.2010.09.006. Epub 2010 Sep 16.

PMID:
21056785
3.

Development and validation of a predictive model for the growth of Vibrio parahaemolyticus in post-harvest shellstock oysters.

Parveen S, DaSilva L, DePaola A, Bowers J, White C, Munasinghe KA, Brohawn K, Mudoh M, Tamplin M.

Int J Food Microbiol. 2013 Jan 15;161(1):1-6. doi: 10.1016/j.ijfoodmicro.2012.11.010. Epub 2012 Nov 23.

PMID:
23246606
4.

Vibrio vulnificus and Vibrio parahaemolyticus in U.S. retail shell oysters: a national survey from June 1998 to July 1999.

Cook DW, Oleary P, Hunsucker JC, Sloan EM, Bowers JC, Blodgett RJ, Depaola A.

J Food Prot. 2002 Jan;65(1):79-87. Erratum in: J Food Prot 2002 Mar;65(3):445.

PMID:
11808810
5.

Survey of postharvest-processed oysters in the United States for levels of Vibrio vulnificus and Vibrio parahaemolyticus.

Depaola A, Jones JL, Noe KE, Byars RH, Bowers JC.

J Food Prot. 2009 Oct;72(10):2110-3.

PMID:
19833034
6.

Correlation between environmental factors and prevalence of Vibrio parahaemolyticus in oysters harvested in the southern coastal area of Sao Paulo State, Brazil.

Sobrinho Pde S, Destro MT, Franco BD, Landgraf M.

Appl Environ Microbiol. 2010 Feb;76(4):1290-3. doi: 10.1128/AEM.00861-09. Epub 2009 Dec 18.

7.

Oyster-to-oyster variability in levels of Vibrio parahaemolyticus.

Kaufman GE, Bej AK, Bowers J, DePaola A.

J Food Prot. 2003 Jan;66(1):125-9.

PMID:
12540193
9.

Growth and survival of Vibrio parahaemolyticus in postharvest American oysters.

Gooch JA, DePaola A, Bowers J, Marshall DL.

J Food Prot. 2002 Jun;65(6):970-4.

PMID:
12092730
10.

Preliminary study of transplanting as a process for reducing levels of Vibrio vulnificus and Vibrio parahaemolyticus in shellstock oysters.

Walton WC, Nelson C, Hochman M, Schwarz J.

J Food Prot. 2013 Jan;76(1):119-23. doi: 10.4315/0362-028X.JFP-12-315.

PMID:
23317866
11.

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. doi: 10.1016/j.ijfoodmicro.2013.02.019. Epub 2013 Mar 5.

PMID:
23545264
12.

Predictive models for the effect of storage temperature on Vibrio parahaemolyticus viability and counts of total viable bacteria in Pacific oysters (Crassostrea gigas).

Fernandez-Piquer J, Bowman JP, Ross T, Tamplin ML.

Appl Environ Microbiol. 2011 Dec;77(24):8687-95. doi: 10.1128/AEM.05568-11. Epub 2011 Oct 14.

14.

Outbreak of Vibrio parahaemolyticus gastroenteritis associated with Alaskan oysters.

McLaughlin JB, DePaola A, Bopp CA, Martinek KA, Napolilli NP, Allison CG, Murray SL, Thompson EC, Bird MM, Middaugh JP.

N Engl J Med. 2005 Oct 6;353(14):1463-70.

PMID:
16207848
15.

Pathogenic Vibrio species in dutch shellfish destined for direct human consumption.

Schets FM, van den Berg HH, Rutjes SA, de Roda Husman AM.

J Food Prot. 2010 Apr;73(4):734-8.

PMID:
20377964
16.

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;74(11):1902-7. doi: 10.4315/0362-028X.JFP-11-152.

PMID:
22054191
17.

Effect of temperature on growth of Vibrio parahaemolyticus [corrected] and Vibrio vulnificus in flounder, salmon sashimi and oyster meat.

Kim YW, Lee SH, Hwang IG, Yoon KS.

Int J Environ Res Public Health. 2012 Dec;9(12):4662-75. Erratum in: Int J Environ Res Public Health. 2013 Jul;10(7):3014.

18.

Real-time PCR quantification of Vibrio parahaemolyticus in oysters using an alternative matrix.

Kaufman GE, Blackstone GM, Vickery MC, Bej AK, Bowers J, Bowen MD, Meyer RF, DePaola A.

J Food Prot. 2004 Nov;67(11):2424-9.

PMID:
15553623
20.

Foodborne pathogens in retail oysters in south China.

Chen Y, Liu XM, Yan JW, Li XG, Mei LL, Mao QF, Ma Y.

Biomed Environ Sci. 2010 Feb;23(1):32-6.

PMID:
20486433

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