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Effects of temperature and salinity on the survival of Vibrio vulnificus in seawater and shellfish.

Author(s) : KASPAR C. W., TAMPLIN M. L.

Type of article: Article

Summary

Investigation of survival of V. vulnificus in sterile sea water incubated between 7 and 49 deg C for 0 to 21 days and in sea water of a salinity of 30, 35 or 38 ppt incubated at 14 deg C for 2 to 16 days. Microbiological analysis of oyster meat maintained in different water samples and stored at 0-4 or 30 deg C for 0 to 14 days. Results are discussed regarding storage conditions of oysters in order to prevent possible development of V. vulnificus.

Details

  • Original title: Effects of temperature and salinity on the survival of Vibrio vulnificus in seawater and shellfish.
  • Record ID : 1994-2395
  • Languages: English
  • Source: Appl. environ. Microbiol. - vol. 59 - n. 8
  • Publication date: 1993

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