Inactivation of Vibrio parahaemolyticus and Vibrio vulnificus in oysters by high-hydrostatic pressure and mild heat

Foodborne Illness Acquired in the United States—Major Pathogens

Elaine Scallan, Robert M. Hoekstra, Frederick J. Angulo et al. · Emerging infectious diseases · 2010 · 7.6K citations · Full text

Veterinary Medicine, Food Science, Infectious Diseases +16

Food preservation by hurdle technology

L. Leistner, L.G.M. Gorris · Trends in Food Science & Technology · 1995 · 678 citations · Full text

Agriculture, Food Science, Food Preservation +13

Foodborne Illness Acquired in the United States—Major Pathogens

Elaine Scallan, Robert M. Hoekstra, Frederick J. Angulo et al. · Emerging infectious diseases · 2011 · 623 citations · Full text

Veterinary Medicine, Food Science, Infectious Diseases +16

The Combined Effect of High Hydrostatic Pressure and Mild Heat on Inactivation of Pathogens in Milk and Poultry

Margaret F. Patterson, D.J. Kilpatrick · Journal of Food Protection · 1998 · 229 citations

Agriculture, Food Science, Poultry Science +15

Use of High‐pressure Processing for Oyster Shucking and Shelf‐life Extension

Hongxuan He, Rachel M. Adams, Daniel F. Farkas et al. · Journal of Food Science · 2002 · 227 citations

Agriculture, Food Science, Microbiology +17