Affiliation:
1. Department of Food Science, University of Georgia Agricultural Experiment Station, Experiment, Georgia 30212
Abstract
The ability to detect Vibrio parahaemolyticus in crab meat which had been held at refrigerated and freezing temperatures was determined using three enrichment broths. Glucose-salt-Teepol (GST), Horie-arabinose-ethyl violet (HAE), and water blue-alizarin yellow (WBAY) broths were equally effective in supporting growth of cells which had been held at −18 C. The HAE medium was superior to GST and WBAY for recovering V. parahaemolyticus from crab meat stored at +13 C. Cells were inactivated most rapidly when samples were held at +7 C. Growth of V. parahaemolyticus was observed in crab meat stored at +13 C for 3 days.
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Cited by
18 articles.
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1. Vibrio parahaemolyticus;Rapid Detection and Characterization of Foodborne Pathogens by Molecular Techniques;2009-10-26
2. Yersinia , Shigella , Vibrio , Aeromonas , Plesiomonas , Cronobacter , Enterobacter , Klebsiella and Citrobacter;Foodborne Pathogens;2009
3. Vibrio parahaemolyticus, a Notably Lethal Human Pathogen Derived From Seafood: A Review of its Pathogenicity, Characteristics, Subspecies Characterization, and Molecular Methods of Detection;Food Biotechnology;2006-01
4. Comparison of Methods for Recovering Vibrio cholerae O1 from Ice;Journal of Food Protection;2006-01-01
5. Effect of chill and freezing temperatures on survival of Vibrio parahaemolyticus inoculated in homogenates of oyster meat;Letters in Applied Microbiology;1995-04