Temperature Effect Study on Growth and Survival of Pathogenic<i> Vibrio parahaemolyticus</i> in Jinjiang Oyster<i> (Crassostrea rivularis)</i> with Rapid Count Method

<div>The observed growth of multiple strains of pathogenic and multiple strains of nonpathogenic<i> V. parahaemolyticus</i> in live JO stored at (a) 35°C, (b) 25°C, (c) 15°C, or (d) 5°C obtained through DLAP method.</div>

Journal of Food Quality

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Figure 2: Temperature Effect Study on Growth and Survival of Pathogenic<i> Vibrio parahaemolyticus</i> in Jinjiang Oyster<i> (Crassostrea rivularis)</i> with Rapid Count Method 

Figure 2 | Temperature Effect Study on Growth and Survival of Pathogenic Vibrio parahaemolyticus in Jinjiang Oyster (Crassostrea rivularis) with Rapid Count Method 