2006•Journal of Food ProtectionOpen access

Effects of Electrolyzed Oxidizing Water Treatment on Reducing Vibrio parahaemolyticus and Vibrio vulnificus in Raw Oysters

Tingting Ren, Yi‐Cheng Su

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Key concepts: Vibrio vulnificus, Vibrio parahaemolyticus, Most probable number, Microbiology, Oyster, Chlorine, Vibrionaceae, Oxidizing agent

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Effects of Electrolyzed Oxidizing Water Treatment on Reducing Vibrio parahaemolyticus and Vibrio vulnificus in Raw Oysters — Research Paper | ScholarLens