Interacting Effects of pH, Temperature, and Salt Concentration on Growth and Survival of Vibrio parahaemolyticus-Reference-Cited by-同舟云学术

Interacting Effects of pH, Temperature, and Salt Concentration on Growth and Survival of Vibrio parahaemolyticus

Published:1973-05 Issue:5 Volume:25 Page:844-846
ISSN:0003-6919
Container-title:Applied Microbiology
language:en
Short-container-title:Appl Microbiol

Author:

Beuchat L. R.¹

Affiliation:

1. Department of Food Science, University of Georgia Agricultural Experiment Station, Experiment, Georgia 30212

Abstract

Thermal resistance and minimal pH and temperature conditions for growth of Vibrio parahaemolyticus in artificial media containing 3 and 7% sodium chloride were studied. Growth was observed at pH 4.8 and at 5 C.

Publisher

American Society for Microbiology

Subject

General Pharmacology, Toxicology and Pharmaceutics,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine

Link

https://journals.asm.org/doi/pdf/10.1128/am.25.5.844-846.1973

Reference5 articles.

1. Relationships of temperature and sodium chloride concentration to the survival of Vibrio parahaemolyticus in broth and fish homogenate;Covert D.;Appl. Microbiol.,1972

2. Ecology of Vibrio parahaemolyticus in Chesapeake Bay;Kaneko T.;J. Bacteriol.,1973

3. Studies on the prevention of outbreaks of food poisoning caused by Vibrio parahaemolyticus;Temmyo R.;Bull. Tokyo Med. Dent. Univ.,1966

4. Morphological, cultural, biochemical, and serological comparison of Japanese strains of Vibrio parahemolyticus with related cultures isolated in the United States;Twedt R. M.;J. Bacteriol.,1969

5. Survival of Vibrio parahaemolyticus in shrimp tissue under various environmental conditions;Vanderzant C.;Appl. Microbiol.,1972

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