oyster shucked
Selected indexed studies
- Plasma-Activated Water (PAW) Decontamination of Foodborne Bacteria in Shucked Oyster Meats Using a Compact Flow-Through Generator. (Foods, 2025) [PMID:40361586]
- Inactivation of Vibrio parahaemolyticus in shucked raw oyster ( Grassostrea gigas) and clam ( Venerupis phillippinarum) by using a combination of NaClO and gamma irradiation. (Food Sci Technol Int, 2018) [PMID:28840748]
- Thermal inactivation of human norovirus surrogates in oyster homogenate. (Int J Food Microbiol, 2018) [PMID:29843080]
_Worker-drafted node — pending editorial review._
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Sources
- Plasma-Activated Water (PAW) Decontamination of Foodborne Bacteria in Shucked Oyster Meats Using a Compact Flow-Through Generator. (2025) pubmed
- Inactivation of Vibrio parahaemolyticus in shucked raw oyster ( Grassostrea gigas) and clam ( Venerupis phillippinarum) by using a combination of NaClO and gamma irradiation. (2018) pubmed
- Thermal inactivation of human norovirus surrogates in oyster homogenate. (2018) pubmed
- Growth-Inhibitory Effect of d-Tryptophan on Vibrio spp. in Shucked and Live Oysters. (2018) pubmed
- Ripped, shucked, and scattered. (2013) pubmed
- Controlling Vibrio vulnificus and spoilage bacteria in fresh shucked oysters using natural antimicrobials. (2014) pubmed
- Effects of temperature abuse on survival of Vibrio vulnificus in oysters. (1992) pubmed
- Use of diacetyl to reduce the load of Vibrio vulnificus in the Eastern oyster, Crassostrea virginica. (2003) pubmed
- Effect of Neutral Protease on Freshness Quality of Shucked Pacific Oysters at Different Storage Conditions. (2024) pubmed
- Survival of Salmonella typhi in oysters. (1981) pubmed