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Occurrence of vibrios in frozen seafoods and survival of psychrotrophic Vibrio cholerae in broth and shrimp homogenate at low temperatures.

Author(s) : WONG H. C., CHEN L. L., YU C. M.

Type of article: Article

Summary

In the study, commercially frozen seafoods including peeled shrimps and fish and shrimp dumplings were examined. V. alginolyticus, V. parahaemolyticus, V. cholerae and V. fluvialis were recovered at 36, 15.8, 14.9 and 13.2%, respectively. Measures should be taken to minimize the risk from pathogenic vibrios in frozen seafoods, especially if phosphates are used and psychrotrophic strains are present.

Details

  • Original title: Occurrence of vibrios in frozen seafoods and survival of psychrotrophic Vibrio cholerae in broth and shrimp homogenate at low temperatures.
  • Record ID : 1996-0351
  • Languages: English
  • Source: Journal of Food Protection - vol. 58 - n. 3
  • Publication date: 1995/03
  • Document available for consultation in the library of the IIR headquarters only.

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