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Appl Environ Microbiol. 1974 April; 27(4): 657-661
Copyright © 1974 American Society for Microbiology. All Rights Reserved.

Survival of Vibrio parahaemolyticus in Cooked Seafood at Refrigeration Temperatures

Division of Microbiology, Public Health Service, Food and Drug Administration, Cincinnati, Ohio 45226

ABSTRACT

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.