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Survival and growth of non-cholera vibrios in various foods

Published online by Cambridge University Press:  15 May 2009

Diane Roberts  and
R. J. Gilbert
Diane Roberts
Affiliation:
Food Hygiene Laboratory, Central Public Health Laboratory, Colindale Avenue, London, NW9 5HT
R. J. Gilbert
Affiliation:
Food Hygiene Laboratory, Central Public Health Laboratory, Colindale Avenue, London, NW9 5HT
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Summary

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A study was made of the growth of three strains of non-cholera vibrio in a range of foodstuffs and of the effect of temperature and pH on their ability to grow.

Growth was tested at 4°, 10°, 22°, 30°, 37° and 43 °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 > 107 organisms/g was reduced to < 100 organisms/g in 2–3 mm at 55°C.

Type
Research Article
Information
Journal of Hygiene , Volume 82 , Issue 1 , February 1979 , pp. 123 - 131
Copyright
Copyright © Cambridge University Press 1979

References

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