Abstract
Vibrio parahaemolyticus (04:K11) was grown at 35 C in trypicase soy broth containing an additional 2.5% NaCl (TSBS; pH 7.0) and in a homogenate of blue crab meat (Callinectes sapidus) (pH 7.0) containing various amounts of butylated hydroxylanisole (BHA). Growth in TSBS was inihibited by 50 ppm of BHA while 400 ppm BHA was required to inhibit growth in the crab meat homogenate.
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