Control of <i>Vibrio parahaemolyticus</i> in Seafood Using the Combination of Lytic Phages and Citric Acid

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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Bibliographic Details
Main Authors: Xiaoshuang Zheng, Lu Gao, Lei Yuan, Caowei Chen, Zhenquan Yang
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
<i>Vibrio parahaemolyticus</i>
phage
citric acid
combined treatment
food safety
Online Access:https://www.mdpi.com/2304-8158/14/1/37
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