Conditions for high pressure inactivation of Vibrio parahaemolyticus in oysters.

@article{Kural2008ConditionsFH,
  title={Conditions for high pressure inactivation of Vibrio parahaemolyticus in oysters.},
  author={Ayse G. Kural and Adrienne E. H. Shearer and David H Kingsley and Haiqiang Chen},
  journal={International journal of food microbiology},
  year={2008},
  volume={127 1-2},
  pages={
          1-5
        }
}
The objective of this study was to identify the high pressure processing conditions (pressure level, time, and temperature) needed to achieve a 5-log reduction of Vibrio parahaemolyticus in live oysters (Crassostrea virginica). Ten strains of V. parahaemolyticus were separately tested for their resistances to high pressure. The two most pressure-resistant strains were then used as a cocktail to represent baro-tolerant environmental strains. To evaluate the effect of temperature on pressure… CONTINUE READING
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