Biblio
Found 8 results
Author Title [ Type] Year Filters: Keyword is Consumer Product Safety [Clear All Filters]
“Bactericidal effects of wine on Vibrio parahaemolyticus in oysters.”, J Food Prot, vol. 69, no. 8, pp. 1823-8, 2006.
, “Effects of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing surfaces.”, Int J Food Microbiol, vol. 106, no. 3, pp. 248-53, 2006.
, “Effects of electrolyzed oxidizing water treatment on reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters.”, J Food Prot, vol. 69, no. 8, pp. 1829-34, 2006.
, “Effects of flash freezing, followed by frozen storage, on reducing Vibrio parahaemolyticus in Pacific raw oysters (Crassostrea gigas).”, J Food Prot, vol. 72, no. 1, pp. 174-7, 2009.
, “Efficiency of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing gloves.”, Int J Food Microbiol, vol. 110, no. 2, pp. 149-54, 2006.
, “Isolation and identification of spoilage microorganisms using food-based media combined with rDNA sequencing: ranch dressing as a model food.”, Food Microbiol, vol. 26, no. 3, pp. 235-9, 2009.
, “Screening for Listeria monocytogenes surrogate strains applicable to food processing by ultrahigh pressure and pulsed electric field.”, J Food Prot, vol. 74, no. 10, pp. 1655-61, 2011.
, “Vibrio parahaemolyticus: a concern of seafood safety.”, Food Microbiol, vol. 24, no. 6, pp. 549-58, 2007.
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