Correction: Kim, Y.W.; Lee, S.H.; Hwang, I.G.; Yoon, K.S. Effect of Temperature on Growth of Vibrio parahaemolyticus and Vibrio vulnificus in Flounder, Salmon Sashimi and Oyster Meat. Int. J. Environ. Res. Public Health 2012, 12, 4662-4675
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چکیده
in the article title should be " Vibrio parahaemolyticus " .
منابع مشابه
Effect of Temperature on Growth of Vibrio paraphemolyticus and Vibrio vulnificus in Flounder, Salmon Sashimi and Oyster Meat
Vibrio parahaemolyticus and Vibrio vulnificus are the major pathogenic Vibrio species which contaminate ready-to-eat seafood. The purpose of this study was to evaluate the risk of human illness resulting from consumption of ready-to-eat seafood such as sashimi and raw oyster meat due to the presence of V. parahaemolyticus and V. vulnificus. We compared the growth kinetics of V. parahaemolyticus...
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Vibrio vulnificus is an opportunistic human pathogen, transmitted from seawater, raw oyster, and shellfish and responsible for severe septicemia. We studied V. vulnificus from surface seawater around Jeju Island between 2010 and 2011. In 2010, V. vulnificus was isolated and V. vulnificus septicemia was reported. Surface seawater temperature is an important factor for growth of V. vulnificus, an...
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Introduction: Using zinc oxide nanoparticles, as a catalyst removal of fecal pollution indicator bacteria in water, has been studied as a model of bacterial contamination. This study aims to determine the toxicity and selection of appropriate indicators to evaluate the toxicity of zinc oxide nanoparticles on the isolated bacteria Vibrio species of Bushehr coastal waters. Methods: In this experi...
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