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This is a correction to Int. J. Environ. Res. Public Health 2012, 9(12), 4662-4675.

Int. J. Environ. Res. Public Health 2013, 10(7), 3014; doi:10.3390/ijerph10073014
Correction

Correction: Kim, Y.W.; Lee, S.H.; Hwang, I.G.; Yoon, K.S. Effect of Temperature on Growth of Vibrio parahaemolyticus and Vibrio vulnificus in Flounder, Salmon Sashimi and Oyster Meat. Int. J. Environ. Res. Public Health 2012, 12, 4662-4675

1
, 2
, 2
 and 1,*
1 Department of Food and Nutrition, Hoeki-dong Dongdaemun-Ku, Kyung Hee University, Seoul 130-701, Korea 2 Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Korea Food and Drug Administration, 363-700, Korea
* Author to whom correspondence should be addressed.
Received: 9 July 2013 / Accepted: 16 July 2013 / Published: 18 July 2013
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Abstract

The authors wish to add the following correction on their paper published in IJERPH [1], doi: 10.3390/ijerph9124662, website: http://www.mdpi.com/1660-4601/9/12/4662. “Vibrio paraphemolyticus” in the article title should be “Vibrio parahaemolyticus”.
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Kim, Y.W.; Lee, S.H.; Hwang, I.G.; Yoon, K.S. Correction: Kim, Y.W.; Lee, S.H.; Hwang, I.G.; Yoon, K.S. Effect of Temperature on Growth of Vibrio parahaemolyticus and Vibrio vulnificus in Flounder, Salmon Sashimi and Oyster Meat. Int. J. Environ. Res. Public Health 2012, 12, 4662-4675. Int. J. Environ. Res. Public Health 2013, 10, 3014.

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