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Influence of Temperature, NaCI, and pH on the Growth of Aeromonas Hydrophila
Author(s) -
PALUMBO SAMUEL A.,
MORGAN DONNA R.,
BUCHANAN ROBERT L.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb10490.x
Subject(s) - aeromonas hydrophila , aeromonas , microbiology and biotechnology , food science , biology , bacteria , chemistry , genetics
Growth of clinical isolates of Aeromonas hydrophila at various temperatures, pH values, and salt levels was studied in BHI broth. A majority of the isolates grew at 4‐5°C and 42°C, and all grew equally well over the range 20‐35°C. At 28°C, most isolates could tolerate 4% NaCl, while at 4°C only a limited number grew in 3% NaCl. Similarly, isolates could better tolerate acidic conditions when cultured at 28°C as compared to 4°C. These data suggest that it is likely that A. hydrophila strains associated with human gastroenteritis are capable of growing in foods at refrigeration temperatures currently considered adequate for preventing the growth of foodborne pathogens.