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Journal of Food Protection|April 21, 2019
Indicator Bacteria and Vibrionaceae Multiplication in Post-Harvest Shellstock OystersDavid W Cook, Angela D RupleJournal of Food Protection|May 16, 2019
Cold Storage and Mild Heat Treatment as Processing Aids to Reduce the Numbers of Vibrio vulnificus in Raw OystersDavid W Cook, Angela D RupleJournal of Food Protection|May 16, 2019
Vibrio vulnificus and Indicator Bacteria in Shellstock and Commercially Processed Oysters from the Gulf CoastAngela D Ruple, David W CookJournal of Food Protection|June 15, 2019
Refrigeration of Oyster Shellstock: Conditions Which Minimize the Outgrowth of Vibrio vulnificusDavid W CookJournal of Food Protection|December 16, 2003
Sensitivity of Vibrio species in phosphate-buffered saline and in oysters to high-pressure processingDavid W CookJournal of Food Protection|April 10, 2019
Relaying to Decrease the Concentration of Oyster-Associated PathogensDavid W Cook, R D EllenderJournal of AOAC International|July 20, 2017
Rapid Seafood Species Identification Using Chip-Based Capillary Electrophoresis and Protein Pattern MatchingCalvin C Walker, Cheryl L Lassitter, Shannara N Lynn, et al.Journal of Food Protection|December 24, 2002
Density of total and pathogenic (tdh+) Vibrio parahaemolyticus in Atlantic and Gulf coast molluscan shellfish at harvestDavid W Cook, John C Bowers, Angelo DePaolaApplied and Environmental Microbiology|March 7, 2003
Seasonal abundance of total and pathogenic Vibrio parahaemolyticus in Alabama oystersAngelo DePaola, Jessica L Nordstrom, John C Bowers, et al.Journal of Food Protection|January 26, 2002
Vibrio vulnificus and Vibrio parahaemolyticus in U.S. retail shell oysters: a national survey from June 1998 to July 1999David W Cook, Paul Oleary, Jeff C Hunsucker, et al.Pageof 2