Survival of Vibrio cholerae 01 in common foodstuffs during storage at different temperatures |
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Authors: | Maria T Corrales AE Bainotti AC Simonetta |
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Institution: | Instituto Nacional de Limnologia (CONIECT), J. Maciá1933, Santo Tomé(Santa Fe);Dipartmento de Bioingenieria, Facultad de Ingenieria Quimica, Universidad Nacional del Litoral, Santiago del Estro, Santa Fe, Argentina |
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Abstract: | Survival of Vibrio cholerae El Tor serotype Inaba was examined in pasteurized milk, freshwater fish, raw beef and raw chicken at a variety of temperatures. Both food type and incubation temperature affected survival. At the lowest temperatures, V. cholerae remained viable in meats for up to 90 d at—5°C and 300 d at —25°C. In milk, however, it was not detectable after 34 d at —5°C and 150 d at —25°C. At 7°C it survived 32 d, on average, in milk and only 18–20 d in the other foods. At room temperatures survival periods were shorter, never exceeding 10 d, and it was not detected after 2 d incubation at 35°C in chicken and fish. |
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