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Enumeration of Vibrio parahaemolyticus and Vibrio vulnificus in various seafoods with two enrichment broths.

Author(s) : HAGEN C. J., SLOAN E. M., LANCETTE G. A., PEELER J. T., SOFOS J. N.

Type of article: Article

Summary

Inoculated samples of oysters and slurries of crab and lobster were tested with and without cold stress (refrigerated at 2 to 4 deg C, 3 or 7 days, or frozen at -15 deg C for 21 or 28 days). In cold-stored samples, overall detection of the pathogens was greatly reduced, but alkaline peptone water was also more efficient than salt-polymyxin B broth in recovering stressed cells.

Details

  • Original title: Enumeration of Vibrio parahaemolyticus and Vibrio vulnificus in various seafoods with two enrichment broths.
  • Record ID : 1995-1688
  • Languages: English
  • Source: Journal of Food Protection - vol. 57 - n. 5
  • Publication date: 1994/05
  • Document available for consultation in the library of the IIR headquarters only.

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