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Survival of Vibrio cholerae During Cold Storage in Artificially Contaminated Seafoods
Author(s) -
REILY L. A.,
HACKNEY C. R.
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.tb13810.x
Subject(s) - vibrio cholerae , shrimp , microbiology and biotechnology , oyster , inoculation , contamination , biology , cholera , cold storage , food science , bacteria , fishery , immunology , ecology , genetics , horticulture
Homogenates of sterilized crab, shrimp, and oyster meats were inoculated with log phase cells of V. cholerae 01 (Louisiana strain 5875) and placed in frozen and refrigerated storage. The number of V. cholerae cells decreased over time, but surviving cells persisted in refrigerated and frozen samples for longer than three weeks. Survival differences were observed among seafoods and between refrigerated and frozen storage conditions.