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• Implementation of hazard analysis critical control point (HACCP) system to the fish/seafood industry: A review 

  Tzouros, N. E.; Arvanitoyannis, I. S. (2000)

  Today's fish industry is facing new challenges, with more complex products and processes that require intensive controls during their processing, storage and distribution. The HACCP concept can guarantee the safety of fish ...
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  Vibrioparahaemolyticus και η σημασία του στην ασφάλεια των αλιευμάτων 

  Κρητικός, Παναγιώτης (2019)
• Vibrio parahaemolyticus in seafood - associated outbreaks 

  Solomakos, N.; Pexara, A.; Govaris, A. (2012)

  Among the 30 species of the genus Vibrio, only 13 of them are pathogenic to humans. All pathogenic vibrios have been reported to cause foodborne diseases, although V. parahaemolyticus is considered the most important ...