Effect of chill and freezing temperatures on survival of Vibrio parahaemolyticus inoculated in homogenates of oyster meat

J. M. Muntada‐Garriga, J. J. Rodriguez‐Jerez, E. I. Lopez‐Sabater, M. Teresa Mora‐Ventura

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    30 Citations (Scopus)

    Abstract

    Survival of Vibrio parahaemolyticus was determined in oyster meat homogenates at various temperatures. (4°C, 0°C, ‐18°C and ‐24°C) and bacterial levels (102, 104, 105 and 107 ml‐1). In all cases, the numbers of V. parahaemolyticus were a logarithmic function of log time. This study indicates that high numbers of V. parahaemolyticus can be inactivated at low temperatures. The time of total inactivation depends on the initial number of micro‐organisms and incubation temperature. It is possible to use this information to determine the storage time necessary to reduce V. parahaemolyticus hazards in fish. Copyright © 1995, Wiley Blackwell. All rights reserved
    Original languageEnglish
    Pages (from-to)225-227
    JournalLetters in Applied Microbiology
    Volume20
    Issue number4
    DOIs
    Publication statusPublished - 1 Jan 1995

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