| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6394340 | Food Control | 2012 | 5 Pages |
Abstract
⺠Fresh water (low salinity) washing, a common practice, kills Vibrio parahaemolyticus. ⺠Adapted to bile and heat protected V. parahaemolyticus against low salinity. ⺠Organic acid did, while low pH only did not induced such tolerance. ⺠Avoid such pretreatment would lower the risk of this pathogen in seafood.
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Authors
Wei Shen Huang, Hin-chung Wong,