Affiliation:
1. Division of Microbiology, Food and Drug Administration, Washington, D.C. 20204
Abstract
A method for the recovery of
Vibrio parahaemolyticus
from seafoods is described. By this procedure, a total of 56 biochemically positive cultures of
V. parahaemolyticus
were recovered from market samples of Chesapeake Bay processed blue crab (cooked, picked, packed, and refrigerated meat). All of the isolates were tested serologically, and 22 strains were serotyped according to the schema of Sakazaki as follows: K3, K5, K28, K31, K36, K37, K39, K43, and K44. These results indicate the broad distribution of these specific serotypes in a seafood harvested from the Chesapeake Bay.
Publisher
American Society for Microbiology
Subject
General Pharmacology, Toxicology and Pharmaceutics,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine
Reference9 articles.
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2. Isolation of Vibrio parahaemolyticus from the northwest Pacific;Baross J.;Nature (London),1968
3. Vibrio parahaemolyticus from the Blue Crab Callinectes sapidus in Chesapeake Bay;Krantz G. E.;Science,1969
4. Weitere Untersuchungen iuber das Vorkommen von Vibrio parahaemolyticus and Vibrio alginoltvicus bei Seefischen in Deutschland;Nakanishi H.;Arch. Lebensmittelhyg.,1968
5. Sakazaki R. Undated. Vibrio parahaemolyticus: isolation and identification. Nihon Eiyo Kagaku Co. Ltd. Tokyo Japan.
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11 articles.
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