Effect of chill and freezing temperatures on survival of Vibrio parahaemolyticus inoculated in homogenates of oyster meat.

Survival of Vibrio parahaemolyticus was determined in oyster meat homogenates at various temperatures. (4 degrees C, 0 degrees C, -18 degrees C and -24 degrees C) and bacterial levels (10(2), 10(4), 10(5) and 10(7) ml-1). In all cases, the numbers of V. parahaemolyticus were a logarithmic function of log time. This study indicates that high numbers of V. parahaemolyticus can be inactivated at low temperatures. The time of total inactivation depends on the initial number of micro-organisms and incubation temperature. It is possible to use this information to determine the storage time necessary to reduce V. parahaemolyticus hazards in fish.