Inactivation of Vibrio parahaemolyticus and Vibrio vulnificus in Phosphate-Buffered Saline and in Inoculated Whole Oysters by High-Pressure Processing

New mild technologies in meat processing: high pressure as a model technology

Marta Hugas, Margarita Garriga, J.M. Monfort · Meat Science · 2002 · 389 citations

Agriculture, Biotechnology, Food Science +17

Environmental Investigations of <i>Vibrio parahaemolyticus</i> in Oysters after Outbreaks in Washington, Texas, and New York (1997 and 1998)

Angelo DePaola, Charles A. Kaysner, John C. Bowers et al. · Applied and Environmental Microbiology · 2000 · 286 citations · Full text

Life Sciences, Marine Sciences, Microbiology +13

The Role of Gulf Coast Oysters Harvested in Warmer Months in<i>Vibrio vulnificus</i>Infections in the United States, 1988–1996

Roger Shapiro, Sean F. Altekruse, Lori Hutwagner et al. · The Journal of Infectious Diseases · 1998 · 252 citations · Full text

Natural Resources, Infectious Diseases, Marine Sciences +16

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

Response of Listeria monocytogenes and Vibrio parahaemolyticus to High Hydrostatic Pressure

MICHELLE F. STYLES, Dallas G. Hoover, Daniel F. Farkas · Journal of Food Science · 1991 · 223 citations

Agriculture, Food Science, Microbiology +17