Reduction of infection risk mediated by co-culturing Vibrio parahaemolyticus and Listeria monocytogenes in refrigerated cooked shrimp.

Ben NiuLili MuLili XiaoZhaohuan ZhangPradeep K MalakarHaiquan LiuYingjie PanYong Zhao

Published in: Journal of the science of food and agriculture (2018)

This study has revealed that interaction of V. parahaemolyticus and L. monocytogenes should be considered when quantifying risks posed by these pathogens during consumption of seafood products. © 2018 Society of Chemical Industry.

Keyphrases

listeria monocytogenes
single cell
human health
risk assessment
escherichia coli
gram negative
antimicrobial resistance
multidrug resistant
pseudomonas aeruginosa