Virulence changes in Vibrio parahaemolyticus during the freezing of Penaeus chinensis
Although Vibrio parahaemolyticus has become the most common pathogen in fresh and frozen seafood, its virulence changes have often been ignored during the processing of seafood. To investigate these potential risks, we used frozen Penaeus chinensis as examples, and the most virulent factors of V. pa...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2023-11-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453023000927 |
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