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Survival of Psychrotrophic Vibrio mimicus, Vibrio fluvialis and Vibrio parahaemolyticus in Culture Broth at Low Temperatures

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Pathogenic vibrios are important etiologic agents in tropical regions and have been frequently recovered from seafoods and aquacultured foods. A number of psychrotrophic vibrios were isolated and selected from frozen seafoods and their survivals in tryptic soy broth (TSB) at 4°C and −30°C were studied. These psychrotrophic strains showed good survival at low temperatures and could probably enhance the risk of vibrios in frozen foods. Vibrio mimicus 70 and 198, Vibrio fluvialis 52 and Vibrio parahaemolyticus 205 survived well at 10°C, 4°C and −30°C, while the non-cold fitter V. fluvialis 28 was completely inactivated in the test periods. These strains were not heat resistant and could be easily inactivated by heat treatment. Effect of phosphates may be different for various Vibrio species at low temperatures. Survival of V. parahaemolyticus 205 was significantly protected by the heated metaphosphate at 4°C by lowering the lethality of cold injured cells but not by increasing the level of uninjured viable cells. Pyrophosphate was inhibitory to this V. parahaemolyticus strain at −30°C.


Document Type: Research Article

Affiliations: Department of Microbiology, Soochow University, Taipei 11102, Taiwan, Republic of China

Publication date: July 1, 1994

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    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

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