Survival of Vibrio spp. Including inoculated V. Cholerae 0139 during heat-treatment of cockles (Anadara granosa)

International Journal of Food Microbiology

Volumn 42, Issue 3, 1998, Pages 167-173

  Liew, W S ^a   Leisner, J J ^a,b   Rusul, G ^a   Radu, S ^a   Rassip, A ^c  

^a U   (Malaysia)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c INSTITUTE FOR MEDICAL RESEARCH   (Malaysia)

Author keywords

Cockles; Heat treatment; V. cholerae 0139; Vibrio

Indexed keywords

AGAR; BILE SALT; CITRIC ACID; PEPTONE; SUCROSE; THIOSULFATE;

ALKALINITY; ARTICLE; BACTERIAL COUNT; BODY TEMPERATURE; CONTROLLED STUDY; CULTURE MEDIUM; FOOD STORAGE; HIGH TEMPERATURE PROCEDURES; INOCULATION; MALAYSIA; MATHEMATICAL PARAMETERS; NONHUMAN; SEA FOOD; TIME; VIBRIO; VIBRIO ALGINOLYTICUS; VIBRIO CHOLERAE; VIBRIO PARAHAEMOLYTICUS; WATER TEMPERATURE; WEIGHT;

ANIMALS; BODY WEIGHT; CHOLERA; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; HEAT; HUMANS; HYDROGEN-ION CONCENTRATION; MOLLUSCA; SHELLFISH; VIBRIO CHOLERAE; WATER MICROBIOLOGY;

EID: 0032555080     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(98)00085-3     Document Type: Article

References (20)

1. Albert M.J. Minireview: Vibrio cholerae 0139 Bengal. J. Clin. Microbiol. 32:1994;2345-2349.
2. Anonymous, 1993. Cholera carrier may have got it from relative. New Sunday Time (NST), Kuala Lumpur, Malaysia, 12 September 1993.
3. Blake P.A., Rosenberg M.L., Costa J.B., Ferreira P.S., Guimaraes C.L., Gangarosa E.J. Cholera in Portugal, 1974. 1. Modes of transmission. Am. J. Epidemiol. 105:1977;337-343.
4. Boutin B.K., Bradshaw J.G., Stroup W.H. Heat processing of oysters naturally contaminated with Vibrio cholerae 01. J. Food Prot. 45:1982;169-171.
5. Desmarchelier, P.M., 1997. Pathogenic vibrios. Foodborne Microorganisms of Public Health Significance. In: Hocking, A.D. (Ed.), Australian Institute Of Food Science and Technology Inc. NSW branch, Food Microbiology Group. PO Box 1493, North Sydney, NSW 2059, Australia, pp. 285-312.
6. Grodner, R.M., Hinton, A., 1985. Determination of the thermal death time of Vibrio cholerae in crayfish meat homogenate (Procambarus clarkii gerard). Proceedings of the Ninth Annual Tropical and Subtropical Fisheries Conference. In: Nickelson, R. (Ed.), TAMU-SG-85-106, Texas A&M Univ., College Station, TX, pp. 15-20.
7. Hackney C.R., Dicharry A. Seafood-borne bacterial pathogens of marine origin. Food Technol. 42:1988;104-108.
8. Himelbloom B.H., Rutledge J.E., Biede S.L. Color changes in blue crabs (Callinectes sapidus) during cooking. J. Food Sci. 48:1983;652-653.
9. Hinton, A., Grodner, R.M., 1985. Determination of the thermal death time of Vibrio cholerae in shrimp (Penaeus setiferus). Proceedings of the Ninth Annual Tropical and Subtropical Fisheries Conference. In: Nickelson, R. (Ed.), TAMU-SG-85-106, Texas A&M Univ., College Station, TX, pp. 109-119.
10. Hlady W.G. Vibrio infections associated with raw oyster consumption in Florida, 1981-1994. J. Food Prot. 60:1997;353-357.
11. Hornick R.B., Music S.I., Wenzel R., Cash R., Libonati J.P., Snyder M.J., Woodward T.E. The Broad Street Pump revisited: response of volunteers to ingested cholera vibrios. Bull. NY Acad. Med. 47:1971;1181-1191.
12. Kolvin J.L., Roberts D. Studies on the growth of Vibrio cholerae biotype eltor and biotype classical in foods. J. Hyg. (Cambridge). 89:1982;243-252.
13. Klontz K.C., Williams L., Baldy L.M., Campos M. Raw oyster-associated Vibrio infections: Linking epidemiologic data with laboratory testing of oysters obtained from a retail outlet. J. Food Prot. 56:1993;977-979.
14. Makukutu C.A., Guthrie R.K. Behavior of Vibrio cholerae in hot foods. Appl. Environ. Microbiol. 52:1986;824-831.
15. Matté G.R., Matté M.H., Rivera I.G., Martins M.T. Distribution of potentially pathogenic vibrios in oysters from a tropical region. J. Food Prot. 57:1994;870-873.
16. Reilly P.J.A., Twiddy D.R. Salmonella and Vibrio cholerae in brackishwater cultured tropical prawns. Int. J. Food Microbiol. 16:1992;293-301.
17. Rusul G., Chun C.K., Radu S. Survival and growth of Vibrio cholerae 0139 in selected Malaysian street foods. J. Food Prot. 60:1997;644-648.
18. Shultz L.M., Rutledge J.E., Grodner R.M., Biede S.L. Determination of the thermal death time of Vibrio cholerae in blue crabs (Callinectes sapidus). J. Food Prot. 47:1984;4-6.
19. WHO Scientific Working Group Cholera and other vibrio-associated diarrheas. Bull. WHO. 58:1980;353-374.
20. Wong H.-C., Ting S.-H., Shieh W.-R. Incidence of toxigenic vibrios in foods available in Taiwan. J. Appl. Bacteriol. 73:1992;197-202.