
Temperature effect on high salinity depuration of Vibrio vulnificus and V. parahaemolyticus from the Eastern oyster (Crassostrea virginica)
Keywords: Vv; Vibrio vulnificus; Vp; Vibrio parahaemolyticus; CaV; CHROMagar⢠Vibrio; PHP; post-harvest processing; Vibrio vulnificus; Vibrio parahaemolyticus; Crassostrea virginica; Depuration; Salinity; Temperature;