Share

Cold storage and mild heat treatment as processing aids to reduce the numbers of Vibrio vulnificus in raw oysters.

Author(s) : COOK D. W., RUPLE A. D.

Type of article: Article

Summary

The paper studies the different possibilities to reduce the presence of pathogenic bacteria in oysters. The studied bacteria is Vibrio vulnificus. Thermal treatments at 0, -20 and 45 deg C are investigated.

Details

  • Original title: Cold storage and mild heat treatment as processing aids to reduce the numbers of Vibrio vulnificus in raw oysters.
  • Record ID : 1993-2713
  • Languages: English
  • Source: Journal of Food Protection - vol. 55 - n. 12
  • Publication date: 1992/12
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing