Int. J. Environ. Res. Public Health 2013, 10(7), 3014-3014; 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
Yoo Won Kim 1, Soon Ho Lee 2, In Gun Hwang 2 and Ki Sun Yoon 1,*
1
Department of Food and Nutrition, Hoeki-dong Dongdaemun-Ku, Kyung Hee University, Seoul 130-701, Korea; E-Mail: ryuwon@gmail.com
2
Food Microbiology Division, National Institute of Food and Drug Safety Evaluation, Korea Food and Drug Administration, 363-700, Korea; E-Mails: leesh13@kfda.go.kr (S.H.L.); hwangig@kfda.go.kr (I.G.H)
*
Author to whom correspondence should be addressed; E-Mail: ksyoon@khu.ac.kr; Tel.: +82-2-961-0264; Fax: +82-2-961-0261.
Received: 9 July 2013 / Accepted: 16 July 2013 / Published: 18 July 2013

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”.

The authors apologize for the inconvenience.

References

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