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Survival of Vibrio Cholerae, Biotype E1 Tor, Serotype Inaba in Seafoods.
| Content Provider | Semantic Scholar |
|---|---|
| Author | Hinton, Arthur |
| Copyright Year | 1983 |
| Abstract | The D values of Vibrio cholerae in oyster and shrimp meat homogenate were determined at 49°, 54°, 60°, 66°, 71°, 77°, and 82°C. In oyster homogenates, the D values in minutes were 4.7 at 49°C, <0.35 at 54°C, <0.35 at 60°C, <0.33 at 66°C, <0.30 at 71°C, <0.29 at 77°C, and <0.24 at 82°C. In shrimp homogenates, the D values in minutes were 9.17 at 49°C, <0.43 at 54°C, <0.39 at 60°C, <0.32 at 66°C, <0.31 at 71°C, <0.30 at 77°, and <0.28 at 82°C. g Whole oysters, inoculated with 10 V. cholerae/gram, were cooked in boiling water (100°C) or in hot oil (191°C) g for one minute. Whole shrimp, inoculated with 10 V. cholerae were cooked in boiling water (100°C) or in steam (100°C) for 10 minutes. Vibrio cholerae was not isolated from the cooked oysters or shrimp. Sterile and unsterile shrimp, oyster, crab, and 7 crayfish meat homogenates were inoculated with 10 V. cholerae/g. The homogenates were treated with 0, 25, 50, or 100 krad and stored at 4°, 0°, or -8°C for 21 days. No V. cholerae were isolated from any of the homogenates treated with 100 krad. Vibrio cholerae was able to survive longer in the sterile oyster, crab and crayfish homogenates stored at 4° and 0°C than in the unsterile homogenates stored at the same temperatures. The organism was able to survive longer in the unsterile shrimp homogenates stored at 4° and 0°C than in the sterile homogenates stored at the same |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | https://digitalcommons.lsu.edu/cgi/viewcontent.cgi?article=4886&context=gradschool_disstheses |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
