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Growth and Survival of Kanagawa Positive Vibrio parahaemolyticus in Cooked Shrimp Stored at Different Temperatures.

Venugopal, M. N. and Karunasagar, I. and Indrani, Karunasagar and Varadaraj, M. C. (1999) Growth and Survival of Kanagawa Positive Vibrio parahaemolyticus in Cooked Shrimp Stored at Different Temperatures. Indian Journal of Microbiology, 39. pp. 175-177.

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Abstract

The pattern of growth and survival of Vibrio parahaemolyticus, an autochthonus marine human pathogenic bacterium responsible for gastroenteritis was tested in cooked marine shrimps, processed as headless-shell-on (HS) and peeled and undeveined (PUD), and stored at frozen and refrigerated temperature. Counts of V. parahaemolyticus decreased in cooked prawns stored at 5, 10 and -20°C. Better survival was noticed under frozen conditions in shrimps processed with chitinous exoskeleton than in exoskeleton-removed shrimps.

Item Type: Article
Uncontrolled Keywords: Vibrio parahaemolyticus, shrimps, headless-shell-on (HS), peeled and undeveined (PUD), frozen
Subjects: 600 Technology > 08 Food technology > 10 Food Microorganisms
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Feb 2012 11:28
Last Modified: 05 Dec 2016 11:23
URI: http://ir.cftri.com/id/eprint/10641

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