Jm. Muntadagarriga et al., EFFECT OF CHILL AND FREEZING TEMPERATURES ON SURVIVAL OF VIBRIO-PARAHAEMOLYTICUS INOCULATED IN HOMOGENATES OF OYSTER MEAT, Letters in applied microbiology, 20(4), 1995, pp. 225-227
Survival of Vibrio parahaemolyticus was determined in oyster meat homo
genates at various temperatures. (4 degrees C, 0 degrees C, -18 degree
s C and -24 degrees C) and bacterial levels (10(2), 10(4), 10(5) and 1
0(7) ml(-1)). In all cases, the numbers of V. parahaemolyticus were a
logarithmic function of log time. This study indicates that high numbe
rs of V. parahaemolyticus can be inactivated at low temperatures. The
time of total inactivation depends on the initial number of micro-orga
nisms and incubation temperature. It is possible to use this informati
on to determine the storage time necessary to reduce V. parahaemolytic
us hazards in fish.