Literature DB >> 18592762

Response to the questions posed by the Food and Drug Administration and the National Marine Fisheries Service regarding determination of cooking parameters for safe seafood for consumers.

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Year:  2008        PMID： 18592762     DOI： 10.4315/0362-028x-71.6.1287

Source DB:  PubMed          Journal:  J Food Prot        ISSN： 0362-028X            Impact factor:   2.077


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  4 in total

1.  Salmonella enterica Serotype Javiana Infections Linked to a Seafood Restaurant in Maricopa County, Arizona, 2016.

Authors:  Heather Venkat; James Matthews; Paolo Lumadao; Blanca Caballero; Jennifer Collins; Nicole Fowle; Marilee Kellis; Mackenzie Tewell; Stacy White; Rashida Hassan; Andrew Classon; Yoo Joung; Kenneth Komatsu; Joli Weiss; Scott Zusy; Rebecca Sunenshine
Journal:  J Food Prot       Date:  2018-08       Impact factor: 2.077

2.  Heat inactivation of a norovirus surrogate in cell culture lysate, abalone meat, and abalone viscera.

Authors:  Shin Young Park; San-Cheong Bae; Sang-Do Ha
Journal:  Food Environ Virol       Date:  2014-12-20       Impact factor: 2.778

3.  Salmonella risks due to consumption of aquaculture-produced shrimp.

Authors:  Kerry A Hamilton; Arlene Chen; Emmanuel de-Graft Johnson; Anna Gitter; Sonya Kozak; Celma Niquice; Amity G Zimmer-Faust; Mark H Weir; Jade Mitchell; Patrick Gurian
Journal:  Microb Risk Anal       Date:  2018-04-13

4.  Seafood Safety and Quality: The Consumer's Role.

Authors:  Doris T Hicks
Journal:  Foods       Date:  2016-10-28
  4 in total

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