WHAT SEAFOOD PROCESSORS SHOULD KNOW ABOUT VIBRIO PARAHAEMOLYTICUS

Lee, J. S.

doi:10.4315/0022-2747-36.8.405

WHAT SEAFOOD PROCESSORS SHOULD KNOW ABOUT VIBRIO PARAHAEMOLYTICUS^¹

J. S. Lee

Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331

Search for other works by this author on:

This Site

PubMed

Google Scholar

Journal of Milk and Food Technology (1973) 36 (8): 405–408.

https://doi.org/10.4315/0022-2747-36.8.405

Information on Vibrio parahaemolyticus that is pertinent for its control in food processing operations is compiled and discussed in this paper. The growth potential of this organism and requirement for NaCl are discussed in some detail Effects of temperature, pH, and antimicrobial agents are also presented.

This content is only available as a PDF.

Author notes

¹Technical Paper No. 3549, Oregon Agricultural Experiment Station.

1973

Send Email

Recipient(s) will receive an email with a link to 'WHAT SEAFOOD PROCESSORS SHOULD KNOW ABOUT VIBRIO PARAHAEMOLYTICUS1' and will not need an account to access the content.

*Your Name:

*Your Email Address:

CC:

*Recipient 1:

Recipient 2:

Recipient 3:

Recipient 4:

Recipient 5:

Subject: WHAT SEAFOOD PROCESSORS SHOULD KNOW ABOUT VIBRIO PARAHAEMOLYTICUS1

Optional Message:

(Optional message may have a maximum of 1000 characters.)

WHAT SEAFOOD PROCESSORS SHOULD KNOW ABOUT VIBRIO PARAHAEMOLYTICUS^¹

Author notes

Citing articles via

Get Email Alerts

WHAT SEAFOOD PROCESSORS SHOULD KNOW ABOUT VIBRIO PARAHAEMOLYTICUS1

Author notes

Send Email

Citing articles via

Get Email Alerts

This Feature Is Available To Subscribers Only

WHAT SEAFOOD PROCESSORS SHOULD KNOW ABOUT VIBRIO PARAHAEMOLYTICUS^¹