ShareEffect of chill and freezing temperatures on survival of Vibrio parahaemolyticus inoculated in homogenates of oyster meat.
Author(s) : MUNTADA GARRIGA J. M., RODRIGUEZ JEREZ J. J., LOPEZ SABATER E. I., MORA VENTURA M. T.
Type of article: Article
Summary
The influence of temperature is studied at 4, 0, -18, and -24 deg C. The speed of inactivation of the cells depends on the initial number of micro-organisms and on the temperature. Using these results, it is possible to predict the storage life of oysters.
Details
- Original title: Effect of chill and freezing temperatures on survival of Vibrio parahaemolyticus inoculated in homogenates of oyster meat.
- Record ID : 1996-0352
- Languages: English
- Source: Lett. appl. Microbiol. - vol. 20 - n. 4
- Publication date: 1995
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Microbiology; Chilling; Seafood; Oyster; Shellfish; Freezing
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