Aydın Gastronomy

Aydın Gastronomy

Potential Seafood Safety Hazard: Vibro vulnificus

Yazarlar: Atheer Jasim MOHAMMED, Kamil BOSTAN

Cilt 2 , Sayı 2 , 2018 , Sayfalar 61 - 72

Konular:-

Anahtar Kelimeler:Vibrio,Food pathogen,Seafood,Food safety

Özet: Vibrio vulnificus is one of about a dozen species of Vibrio bacteria that can cause human illness, called vibriosis. Vibrio naturally live in certain coastal waters and are present in higher concentrations when water temperatures are warmer. People most often become infected with Vibrio vulnificus by eating raw or undercooked shellfish. Vibrio vulnificus can cause primary septicemia, a bloodstream infection with including fever, dangerously low blood pressure, and blistering skin lesions when taken with food. This review summarizes the general characteristics, survival in the environment and food, risk assessment and Control of Vibrio vulnificus

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@article{2018, title={Potential Seafood Safety Hazard: Vibro vulnificus}, volume={2}, number={2}, publisher={Aydın Gastronomy}, author={Atheer Jasim MOHAMMED,Kamil BOSTAN}, year={2018}, pages={61–72} }
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Atheer Jasim MOHAMMED,Kamil BOSTAN. (2018). Potential Seafood Safety Hazard: Vibro vulnificus (Vol. 2, pp. 61–72). Vol. 2, pp. 61–72. Aydın Gastronomy.
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Atheer Jasim MOHAMMED,Kamil BOSTAN. Potential Seafood Safety Hazard: Vibro Vulnificus. no. 2, Aydın Gastronomy, 2018, pp. 61–72.
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