Effects of ambient exposure, refrigeration, and icing on Vibrio vulnificus and Vibrio parahaemolyticus abundances in oysters.
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DOI: 10.1016/j.ijfoodmicro.2017.04.016
Abstract: Vibrio vulnificus (Vv) and V. parahaemolyticus (Vp) illnesses are typically acquired through the consumption of raw molluscan shellfish, particularly oysters. As Vibrio spp. are naturally-occurring bacteria, one means of mitigation of illness is achieved by… read more here.
Keywords: mpn respectively; vibrio; log mpn; abundances oysters ... See more keywords