Vibrio parahaemolyticus is a human pathogen which is prevalent in marine environment. Consumption of raw or undercooked seafood contaminated with V. parahaemolyticus can cause foodborne illness. This study investigated t ...

Quantitative procedures were developed to determine the effect of variability in the model parameters required for the estimation of microbial shelflife and thermal processing time. Monte Carlo simulations combined with ...

High-temperature-short-time pasteurized fluid milk commonly has a shelf life around 16-19 days. The aim of this study was to determine the shelf life of fluid milk in Oregon and characterize the bacterial growth over 23 ...