Abstract
The survival of Vibrio parahaemolyticus serovar O3:K6 strains and other serovars in the presence of acetic, citric and hydrochloric acids were studied. There were no differences in resistance to these acids between serovar O3:K6 and the other serovars. At pH 5.6, citric acid was more effective in reducing the number of viable cells of V. parahaemolyticus than acetic acid. However, at pH 4.5, acetic acid was more effective than citric acid. The number of viable cells decreased quickly in the presence of rice vinegar or wine vinegar at pH 4.0.
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Schedule a callMore From: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
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