Evaluation of Enrichment Broths for Enumerating Vibrio parahaemolyticus in Chilled and Frozen Crab Meat
- 1 September 1977
- journal article
- research article
- Published by Elsevier in Journal of Food Protection
- Vol. 40 (9) , 592-595
- https://doi.org/10.4315/0362-028x-40.9.592
Abstract
The ability to detect Vibrio parahaemolyticus in crab meat which had been held at refrigerated and freezing temperatures was determined using three enrichment broths. Glucose-salt-Teepol (GST), Horie-arabinose-ethyl violet (HAE), and water blue-alizarin yellow (WBAY) broths were equally effective in supporting growth of cells which had been held at −18 C. The HAE medium was superior to GST and WBAY for recovering V. parahaemolyticus from crab meat stored at +13 C. Cells were inactivated most rapidly when samples were held at +7 C. Growth of V. parahaemolyticus was observed in crab meat stored at +13 C for 3 days.This publication has 1 reference indexed in Scilit:
- Food- and Waterborne Disease Outbreaks on Passenger Cruise Vessels and Aircraft1Journal of Milk and Food Technology, 1976