PMID: 33216Feb 1, 1979Paper

Survival and growth of non-cholera vibrios in various foods

The Journal of Hygiene
D Roberts, R J Gilbert

Abstract

A study was made of the growth of three strains of non-cholera vibrio in a range of foodstuffs and of the effect of temperatures and pH on their ability to grow. Growth was tested at 4 degrees, 10 degrees, 22 degrees, 30 degrees, 37 degrees and 43 degrees C in a range of foods likely to be incorporated into cold hors d'oeuvres, e.g. egg, cream, rice, cold meat, seafood, aspic and mayonnaise. Non-cholera vibrios grew well in all these foods except mayonnaise, the rate of growth increasing with increased temperature of storage. At acid pH values the organisms died or grew very poorly but growth improved as the pH became more alkaline. None of the three strains showed any resistance to heat, an initial inoculum of greater than 10(7) organisms/g was reduced to less than 100 organisms/g in 2--3 min at 55 degrees C.

References

Apr 1, 1976·Japanese Journal of Microbiology·F TaguchiD Nagaki
Apr 20, 1974·Lancet·E BäckH Smith
Sep 28, 1974·The Medical Journal of Australia·W P DakinP Thomas
Feb 1, 1970·Japanese Journal of Medical Science & Biology·R SakazakiR Sen
Feb 1, 1968·The Journal of Infectious Diseases·E AldováJ Lietava
May 1, 1965·The American Journal of Tropical Medicine and Hygiene·O R MCINTYREA SAAD

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Citations

Jun 1, 1993·International Journal of Food Microbiology·Y NishikawaT Kimura
Oct 1, 1982·The Journal of Hygiene·J L Kolvin, D Roberts
Jul 17, 1999·Lancet·T CheastyE J Threlfall
Apr 24, 2009·International Journal of Food Microbiology·Donatella OttavianiAntonio Carraturo
Jul 1, 1993·Revista Do Instituto De Medicina Tropical De São Paulo·V MagalhãesL R Marques
May 17, 2017·Current Protocols in Microbiology·S K VermaJ P Dubey
Oct 1, 1986·Applied and Environmental Microbiology·C A Makukutu, R K Guthrie

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