Brillhart, Crystal D <br/><br/>
Prevalence and characterization of Salmonella serovars isolated from oysters served raw in restaurants.  [electronic resource] 

 -  Journal of food protection  Jun 2011 
 - 1025-9 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1944-9097 
<br/><br/><label>Standard No.: </label>10.4315/0362-028X.JFP-10-443  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Anti-Bacterial Agents--pharmacology<br/>Bacterial Typing Techniques<br/>Consumer Product Safety<br/>Drug Resistance, Bacterial<br/>Food Handling--methods<br/>Food Microbiology<br/>Humans<br/>Microbial Sensitivity Tests<br/>Ostreidae--microbiology<br/>Prevalence<br/>Refrigeration<br/>Restaurants--standards<br/>Salmonella--classification<br/>Salmonella enterica--classification<br/>Shellfish--microbiology<br/>United States--epidemiology