Raw ready-to-eat seafood safety: microbiological quality of the various seafood species available in fishery, hyper and online markets

Microbiological Quality of Sushi from Sushi Bars and Retailers

(2016) VIKTORIA ATANASSOVA et al.   JOURNAL OF FOOD PROTECTION

Multiplex PCR for detection of the Vibrio genus and five pathogenic Vibrio species with primer sets designed using comparative genomics

(2015) Hyun-Joong Kim et al.   BMC MICROBIOLOGY

Evaluation of ready to eat sashimi in northern Portugal restaurants

(2015) S. Miguéis et al.   FOOD CONTROL

Microbiological Quality of Seafood Marketed in Taiwan

(2015) HIN-CHUNG WONG et al.   JOURNAL OF FOOD PROTECTION

Microbiological Diversity and Prevalence of Spoilage and Pathogenic Bacteria in Commercial Fermented Alcoholic Beverages (Beer, Fruit Wine, Refined Rice Wine, and Yakju)

(2015) SE HUI JEON et al.   JOURNAL OF FOOD PROTECTION

Microbiological Quality of Seasoned Roasted Laver and Potential Hazard Control in a Real Processing Line

(2014) EUN SOOK CHOI et al.   JOURNAL OF FOOD PROTECTION

Pathogen bacteria adhesion to skin mucus of fishes

(2014) Said Benhamed et al.   VETERINARY MICROBIOLOGY

As, Cd, Cr, Pb and Hg in seafood species used for sashimi and evaluation of dietary exposure

(2013) Marcelo A. Morgano et al.   FOOD CONTROL

Epidemiology of Seafood-Associated Infections in the United States

(2010) M. Iwamoto et al.   CLINICAL MICROBIOLOGY REVIEWS