Survival of Vibrio parahaemolyticus in cold smoked fish-Reference-Cited by-同舟云学术

Survival of Vibrio parahaemolyticus in cold smoked fish

Published:1986-03 Issue:2 Volume:52 Page:145-152
ISSN:0003-6072
Container-title:Antonie van Leeuwenhoek
language:en
Short-container-title:Antonie van Leeuwenhoek

Author:

Karunasagar I.,Venugopal M. N.,Segar K.,Karunasagar Indrani

Publisher

Springer Science and Business Media LLC

Subject

Molecular Biology,General Medicine,Microbiology

Link

http://link.springer.com/content/pdf/10.1007/BF00429318.pdf

Reference15 articles.

1. AlvarezR. J. (1982) Growth of Vibrio parahaemolyticus, Escherichia coli and Staphylococcus aureus on smoked mullet (Mugil cephalus). Zbl. Bakt. Hyg. I. Abt. Orig. C. 3: 416–420

2. BeuchatL. R. (1973) Interacting effects of pH, temperature and salt concentration on growth and survival of Vibrio parahaemolyticus. App. Microbiol. 25: 844–846

3. CovertD. & WoodburnM. (1972) Relationship of temperature and sodium chloride concentration to the survival of Vibrio parahaemolyticus in broth and fish homogenate. Appl. Microbiol. 23: 321–325

4. FosterW. W. & SimpsonT. H. (1961) Studies of the smoking process for foods. I: The importance of vapours. J. Sci. Food Agric. 12: 363–374

5. GoatcherL. J. & WesthoffC. D. (1975) Repression of Vibrio parahaemolyticus by Pseudomonas spp isolated from processed oysters. J. Food Sci 40: 533–536

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