EFFECT OF CHILL AND FREEZING TEMPERATURES ON SURVIVAL OF VIBRIO-PARAHAEMOLYTICUS INOCULATED IN HOMOGENATES OF OYSTER MEAT

Authors
MUNTADAGARRIGA JM RODRIGUEZJEREZ JJ LOPEZSABATER EI MORAVENTURA MT
Citation
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
Citations number
19
Categorie Soggetti
Microbiology,"Biothechnology & Applied Migrobiology
Journal title
Letters in applied microbiology → ACNP
ISSN journal
02668254
Volume
20
Issue
4
Year of publication
1995
Pages
225 - 227
Database
ISI
SICI code
0266-8254(1995)20:4<225:EOCAFT>2.0.ZU;2-I
Abstract
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.