Control of <i>Vibrio parahaemolyticus</i> in Seafood Using the Combination of Lytic Phages and Citric Acid
<i>Vibrio parahaemolyticus</i> is a key foodborne pathogen in seafood that poses health risks to consumers. The application of phages and organic acids is considered an alternative strategy for controlling bacterial contamination in foods. In the present study, the genome features of fiv...
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Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2024-12-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/14/1/37 |
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