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The effect of temperature and sodium chloride concentration on the survival of Vibrio parahaemolyticus in Trypticase soy broth and fish homogenate

Creator:: Covert, Donna Joyce
Resource Type:: Masters Thesis
Full Text:: of Temperature and Sodium Chloride Concentration on the Survival of Vibrio parahaemolyticus in

Application of Antimicrobial Substance in Depuration for Decreasing Vibrio Parahaemolyticus Contamination in the Pacific Oysters (Crassostrea gigas)

Creator:: Shen, Xiaoye
Abstract:: Vibrio parahaemolyticus is the leading cause of foodborne illnesses associated with seafood consumption. Consuming raw or undercooked seafood contaminated with V. parahaemolyticus can result in development of acute gastroenteritis with symptoms of nausea, vomiting, abdominal cramping and watery diarrhea within 24 hours of infection. Illness is usually self-limited and lasts...
Resource Type:: Masters Thesis
Full Text:: : Application of Antimicrobial Substance in Depuration for Decreasing Vibrio Parahaemolyticus Contamination in

Low-temperature depuration and low-temperature high hydrostatic pressure processing as post-harvest interventions for diminishing Vibrio parahaemolyticus contamination in oysters

Creator:: Phuvasate, Sureerat
Abstract:: Vibrio parahaemolyticus is a leading cause of acute gastroenteritis associated with consumption of seafood, particularly raw oysters. The United States Centers for Disease Control and Prevention (CDC) estimated that 45,000 cases of V. parahaemolyticus infection occur each year in the U.S. A recent CDC report revealed that the incidence of...
Resource Type:: Dissertation
Full Text:: -harvest Interventions for Diminishing Vibrio parahaemolyticus Contamination in Oysters Abstract

Investigating Vibrio parahaemolyticus interactions with the Pacific oyster, Crassostrea gigas

Creator:: Aagesen, Alisha M.
Abstract:: Vibrio parahaemolyticus is a Gram-negative, halophilic, human pathogenic bacterium ubiquitous in the marine environment. Like many Vibrio species, V. parahaemolyticus commonly associates with shellfish, particularly oysters. Ingestion of a raw or under cooked oysters contaminated with V. parahaemolyticus can cause gastroenteritis, which is typically self-limiting and rarely causes death. Globally,...
Resource Type:: Dissertation
Full Text:: Microbiology presented on October 30, 2012. Title: Investigating Vibrio parahaemolyticus Interactions with

Electrolyzed oxidizing water treatment for reducing Vibrio contamination in oysters

Creator:: Ren, Tingting
Abstract:: Oysters can be easily contaminated with spoilage and pathogenic bacteria through contaminated waster. The United States produces more than 27 million pounds of oysters each year and most of them are sold and consumed raw without further processing. Growth of naturally contaminating bacteria in oysters during storage results in loss...
Resource Type:: Masters Thesis

Low-temperature post-harvest processing for reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters

Creator:: Chae, Minjung
Abstract:: Oysters are filter-feeding bivalves, which filter water for nutrients and often accumulate contaminants and human pathogens such as Vibrio parahaemolyticus and Vibrio vulnificus naturally occurring in the marine environment. These naturally occurring pathogens have been frequently isolated from raw shellfish, particularly oyster, in the United States and are recognized as...
Resource Type:: Masters Thesis
Full Text:: , 2007. Title: Low-Temperature Post-Harvest Processing for Reducing Vibrio parahaemolyticus and Vibrio

Factors Affecting the Efficacy of Depuration for Decreasing Vibrio parahaemolyticus Contamination in Pacific Oysters (Crassostrea gigas)

Creator:: Hou, Yishu
Abstract:: Vibrio parahaemolyticus is a foodborne pathogen recognized as the leading cause of acute gastroenteritis associated with consumption of raw and undercooked seafood, particularly raw oysters, with major symptoms of nausea, vomiting, abdominal cramps and diarrhea. It is estimated that 45,000 cases of V. parahaemolyticus infection occur each year in the...
Resource Type:: Masters Thesis
Full Text:: parahaemolyticus Contamination in Pacific Oysters (Crassostrea gigas). Abstract approved: Yi-Cheng Su Vibrio

Commercial application of high pressure processing for inactivating Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas)

Creator:: Ma, Lei
Abstract:: Vibrio parahaemolyticus is a Gram-negative, halophilic pathogen that occurs naturally in coastal and estuarine environments. This human pathogen is frequently isolated from a variety of seafood, particular oysters, and is the leading cause of gastroenteritis associated with seafood consumption. Several outbreaks of V. parahaemolyticus infections linked to consumption of raw...
Resource Type:: Masters Thesis
Full Text:: Application of High Pressure Processing for Inactivating Vibrio parahaemolyticus in Pacific Oysters

Refrigerated seawater depuration for reducing Vibrio parahaemolyticus contamination in raw Pacific oysters (Crassostrea gigas)

Creator:: Yang, Qianru
Abstract:: Vibrio parahaemolyticus is a seafood-borne pathogen that can cause gastroenteritis in humans. This study investigated the effectiveness of refrigerated seawater (5°C) depuration on reducing V. parahaemolyticus in raw Pacific oysters (Crassostrea gigas). Raw Pacific oysters were inoculated with a mixed culture of five clinical strains of V. parahaemolyticus and depurated...
Resource Type:: Masters Thesis
Full Text:: December 17, 2008. Title: Refrigerated Seawater Depuration for Reducing Vibrio parahaemolyticus

Characterization of Vibrio parahaemolyticus isolated from Oregon and Washington coastal water and development of improved methods for Vibrio parahaemolyticus detection

Creator:: Duan, Jingyun
Abstract:: Distribution of Vibrio parahaemolyticus in Oregon and Washington oystergrowing areas was studied between November 2002 and October 2003. V. parahaemolyticus was detected in 14.3% of oyster, 23.0% of seawater, and 44.4% of sediment samples with very low levels (≤7.4 MPN/g) of pathogenic strains being detected in oysters. Occurrence of V....
Resource Type:: Dissertation
Full Text:: : Characterization of Vibrio parahaemolyticus Isolated from Oregon and Washington Coastal Water and Development of

ScholarsArchive@OSU

The effect of temperature and sodium chloride concentration on the survival of Vibrio parahaemolyticus in Trypticase soy broth and fish homogenate

Application of Antimicrobial Substance in Depuration for Decreasing Vibrio Parahaemolyticus Contamination in the Pacific Oysters (Crassostrea gigas)

Low-temperature depuration and low-temperature high hydrostatic pressure processing as post-harvest interventions for diminishing Vibrio parahaemolyticus contamination in oysters

Investigating Vibrio parahaemolyticus interactions with the Pacific oyster, Crassostrea gigas

Electrolyzed oxidizing water treatment for reducing Vibrio contamination in oysters

Low-temperature post-harvest processing for reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters

Factors Affecting the Efficacy of Depuration for Decreasing Vibrio parahaemolyticus Contamination in Pacific Oysters (Crassostrea gigas)

Commercial application of high pressure processing for inactivating Vibrio parahaemolyticus in Pacific oysters (Crassostrea gigas)

Refrigerated seawater depuration for reducing Vibrio parahaemolyticus contamination in raw Pacific oysters (Crassostrea gigas)

Characterization of Vibrio parahaemolyticus isolated from Oregon and Washington coastal water and development of improved methods for Vibrio parahaemolyticus detection

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