Effect of Processing and Storing Oyster Meats on Concentrations of Indicator Bacteria, Vibrios and Aeromonas hydrophila

Hood, Mary A.; Baker, Ronald M.; Singleton, F. L.

doi:10.4315/0362-028x-48.3.277

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Isolation and Enumeration Methods1

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1987

1988

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“…Methods of enumerating A. hydrophiia in meats have included direct plating (Palumbo et al, 1985a), cold enrichment followed by direct plating (Myers et al, 1982), rinse method with membrane filtration (Barnhart et al, 1989) and MPN followed by direct plating (Hood et al, 1984). Isolates of A. hydrophiia have been characterized by biochemical characteristics, hemolysin production and cytotoxin enterotoxin production (Callister and Agger, 1987).…”

Section: Isolation and Enumeration Methodsmentioning

confidence: 99%

Microbiological, physical and chemical studies on fresh red meats packaged under different modified gas atmospheres

Manu-Tawiah

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Section: Isolation and Enumeration Methodsmentioning

confidence: 99%

Microbiological, physical and chemical studies on fresh red meats packaged under different modified gas atmospheres

Manu-Tawiah

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Regulation of Marine Contamination under Environmental Uncertainty: Shellfish Contamination in California

Lichtenberg¹,

Zilberman²

1987

Marine Resource Economics

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Current perspectives on the epidemiology and pathogenesis of clinically significant Vibrio spp

et al. 1988

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Recent taxonomic advances have now implicated several different Vibrio species as human pathogens. While the most common clinical presentation of Vibrio infection continues to be gastroenteritis, an increasing number of extraintestinal infections are being reported, particularly in immunocompromised individuals. Detection of Vibrio infections requires a good clinical history and the use of appropriate isolation and identification procedures by the laboratory to confirm illnesses attributed to Vibrio species. Except for Vibrio cholerae O1 and Vibrio parahaemolyticus, there is little direct evidence linking the production of a myriad of cell-associated or extracellular factors produced by each species with human disease and pathogenesis. Many questions regarding pathogenic Vibrio species remain unanswered, including their frequency and distribution in environmental specimens (water, shellfish), infective doses, virulence potential of individual isolates, and markers associated with such strains.

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Effect of Processing and Storing Oyster Meats on Concentrations of Indicator Bacteria, Vibrios and Aeromonas hydrophila

Cited by 3 publications

References 0 publications

Microbiological, physical and chemical studies on fresh red meats packaged under different modified gas atmospheres

Microbiological, physical and chemical studies on fresh red meats packaged under different modified gas atmospheres

Regulation of Marine Contamination under Environmental Uncertainty: Shellfish Contamination in California

Current perspectives on the epidemiology and pathogenesis of clinically significant Vibrio spp

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