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Growth and Survival of Kanagawa Positive Vibrio parahaemolyticus in Fish and Prawn Preparations Held at Ambient and Elevated Temperature

Venugopal, M. N. and Karunasagar, I. and Varadaraj, M. C. (2001) Growth and Survival of Kanagawa Positive Vibrio parahaemolyticus in Fish and Prawn Preparations Held at Ambient and Elevated Temperature. Asian Fisheries Science, 14 (1). pp. 83-88.

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Abstract

Vibrio parahaemolyticus is a common cause of astroenteritis associated with seafood consumption. Though this organism is killed during cooking, there are chances of post process contamination where raw and cooked fish are handled in the same area. The fate of this organism during post-process contamination of cooked and ready to serve fish and prawn preparations stored at ambient temperature as well as elevated temperature (50°C) was investigated. V. parahaemolyticus could survive in fish preparations up to 48 h at ambient temperature. In prawn preparations, an increase in counts was seen at ambient temperature. Longer survival period of the same when held at 50°C was observed in prawn in comparison to fish preparations. If contaminated, these foods could support the growth of V. parahaemolyticus and cause food borne infection.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 10 Food Microorganisms
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Food Microbiology
Depositing User: Somashekar K.S
Date Deposited: 07 Jun 2011 07:09
Last Modified: 28 Dec 2011 10:23
URI: http://ir.cftri.com/id/eprint/10072

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