Increased tolerance of Vibrio cholerae O1 to temperature, pH, or drying associated with colonization of shrimp carapaces

International Journal of Food Microbiology

Volumn 102, Issue 2, 2005, Pages 195-201

  Castro Rosas, J ^a   Escartin E F ^b  

^a UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

Author keywords

Carapaces; Colonization; Shrimp; Stress; Vibrio cholerae O1

Indexed keywords

ARTICLE; BACTERIAL CELL; BACTERIAL COLONIZATION; BACTERIAL SURVIVAL; BACTERIUM ADHERENCE; BACTERIUM CONTAMINATION; DESICCATION; FOOD CONTAMINATION; FOOD SAFETY; HEAT TOLERANCE; HIGH TEMPERATURE; INOCULATION; NONHUMAN; PH; SHRIMP; STORAGE TEMPERATURE; SURVIVAL TIME; VIBRIO CHOLERAE;

ADAPTATION, PHYSIOLOGICAL; ANIMALS; BACTERIAL ADHESION; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; PENAEIDAE; SHELLFISH; TEMPERATURE; TIME FACTORS; VIBRIO CHOLERAE O1;

VIBRIO CHOLERAE;

EID: 21244479025     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.12.015     Document Type: Article

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