Survival of Vibrio parahaemolyticus in oyster shellstock at two different storage temperatures.

Applied microbiology ·Vol. 26 ·No. 1 ·1973-07-00 ·Pages 122-3

Johnson WG, Salinger AC, King WC

Abstract

In oyster shellstock harvested from Maryland waters Vibrio parahaemolyticus was found to be present, to survive storage for at least 3 weeks at 4 C, and to multiply after being held for 2 to 3 days at 35 C.

MeSH Terms

Cell Survival Food Microbiology Maryland Ostreidae Refrigeration Seasons Shellfish Temperature Time Factors Vibrio/growth & development,isolation & purification

Authors & Affiliations

3 authors, click to expand affiliations / ORCID

Johnson W G

Salinger A C

King W C

References (4)

4 references, click to expand

Isolation of Vibrio parahaemolyticus from the processed meat of Chesapeake Bay blue crabs.
Appl Microbiol. 1970 Aug;20(2):176-8 PMID: 4921056
Occurrence of Vibrio parahaemolyticus and related hemolytic vibrios in marine environments of Washington State.
Appl Microbiol. 1970 Aug;20(2):179-86 PMID: 4921057
Occurrence of Vibrio parahaemolyticus in estuarine waters and oysters of New Hampshire.
Appl Microbiol. 1971 May;21(5):965-6 PMID: 5574329
Vibrio parahaemolyticus gastroenteritis in Maryland: laboratory aspects.
Appl Microbiol. 1972 Sep;24(3):444-8 PMID: 4562481

Article Info

Journal

Applied microbiology

Abbr.

Appl Microbiol

ISSN

0003-6919

DOI

10.1128/am.26.1.122-123.1973

Published

1973-07-00

Pages

122-3

Language

English

Region

United States

NLM ID

7605802

PMCID

PMC379730

Subset

External Links

PubMed source DOI: 10.1128/am.26.1.122-123.1973 PMC Full Text

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Survival of Vibrio parahaemolyticus in oyster shellstock at two different storage temperatures.

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