Survival of Vibrio parahaemolyticus in cooked seafood at refrigeration temperatures.
The growth and survival of two strains of Vibrio parahaemolyticus isolated during food-borne gastroenteritis outbreaks in Japan and surface inoculated on cooked shrimp, shrimp with sauce, or cooked crab were tested at various refrigeration temperatures during a 48-h holding period. On cooked shrimp and crab, the vibrios grew well at 18.3 C, but their numbers declined gradually at 10 C and below. At 12.8 C, vibrios remained static for the most part. Thus, it appeared that 12.8 C was the borderline temperature for growth of the organism on cooked seafood. When cocktail sauce was added to surface-inoculated shrimp at a ratio of 2:1, the vibrio die-off rate was accelerated. In the shrimp and sauce few cells remained after 48 h, but in the sauce alone die-off was complete at 6 h.
D003386:Brachyura; D002452:Cell Count; D002470:Cell Survival; D033364:Decapoda; D005511:Food Handling; D005516:Food Microbiology; D005759:Gastroenteritis / Q000382:microbiology; D006801:Humans; D007564:Japan; D012034:Refrigeration; D012758:Shellfish; D013696:Temperature; D013997:Time Factors; D014733:Vibrio / Q000254:growth & development* / Q000302:isolation & purification