Literature DB >> 4726830

Survival of Vibrio parahaemolyticus in oyster shellstock at two different storage temperatures.

W G Johnson, A C Salinger, W C King.   

Abstract

In oyster shellstock harvested from Maryland waters Vibrio parahaemolyticus was found to be present, to survive storage for at least 3 weeks at 4 C, and to multiply after being held for 2 to 3 days at 35 C.

Entities:  

Mesh：

Year:  1973        PMID： 4726830      PMCID： PMC379730          DOI： 10.1128/am.26.1.122-123.1973

Source DB:  PubMed          Journal:  Appl Microbiol        ISSN： 0003-6919


  4 in total

1.  Occurrence of Vibrio parahaemolyticus in estuarine waters and oysters of New Hampshire.

Authors:  C H Bartley; L W Slanetz
Journal:  Appl Microbiol       Date:  1971-05

2.  Vibrio parahaemolyticus gastroenteritis in Maryland: laboratory aspects.

Authors:  J R Molenda; W G Johnson; M Fishbein; B Wentz; I J Mehlman; T A Dadisman
Journal:  Appl Microbiol       Date:  1972-09

3.  Occurrence of Vibrio parahaemolyticus and related hemolytic vibrios in marine environments of Washington State.

Authors:  J Baross; J Liston
Journal:  Appl Microbiol       Date:  1970-08

4.  Isolation of Vibrio parahaemolyticus from the processed meat of Chesapeake Bay blue crabs.

Authors:  M Fishbein; I J Mehlman; J Pitcher
Journal:  Appl Microbiol       Date:  1970-08
  4 in total
  5 in total

1.  Survival of Vibrio parahaemolyticus in cooked seafood at refrigeration temperatures.

Authors:  J G Bradshaw; D W Francis; R M Twedt
Journal:  Appl Microbiol       Date:  1974-04

2.  Method for the detection of injured Vibrio parahaemolyticus in seafoods.

Authors:  B Ray; S M Hawkins; C R Hackney
Journal:  Appl Environ Microbiol       Date:  1978-06       Impact factor: 4.792

3.  Behavior of pathogenic bacteria in the oyster, Crassostrea commercialis, during depuration, re-laying, and storage.

Authors:  N T Son; G H Fleet
Journal:  Appl Environ Microbiol       Date:  1980-12       Impact factor: 4.792

4.  Lethal cold stress of Vibrio vulnificus in oysters.

Authors:  J D Oliver
Journal:  Appl Environ Microbiol       Date:  1981-03       Impact factor: 4.792

Review 5.  High Pressure Processing of Bivalve Shellfish and HPP's Use as a Virus Intervention.

Authors:  David H Kingsley
Journal:  Foods       Date:  2014-06-11
  5 in total

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