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

Survival of Vibrio parahaemolyticus was determined in oyster meat homogenates at various temperatures. (4 degrees C, 0 degrees C, -18 degrees C and -24 degrees C) and bacterial levels (10(2), 10(4), 10(5) and 10(7) ml-1). In all cases, the numbers of V. parahaemolyticus were a logarithmic function o...

Full description

Saved in:
Bibliographic Details
Published inLetters in applied microbiology Vol. 20; no. 4; p. 225
Main Authors Muntada-Garriga, J M, Rodriguez-Jerez, J J, Lopez-Sabater, E I, Mora-Ventura, M T
Format Journal Article
LanguageEnglish
Published England 01.04.1995
Subjects
Animals
Freezing
Ostreidae - microbiology
Refrigeration
Time Factors
Vibrio parahaemolyticus - growth & development
Online AccessGet more information

Cover

More Information
Summary:Survival of Vibrio parahaemolyticus was determined in oyster meat homogenates at various temperatures. (4 degrees C, 0 degrees C, -18 degrees C and -24 degrees C) and bacterial levels (10(2), 10(4), 10(5) and 10(7) 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.
ISSN:0266-8254
1472-765X
DOI:10.1111/j.1472-765X.1995.tb00433.x