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Effect of temparature and salinity on the multiplication of Vibrio vulnificus  

Kim, Myoung-Sug (국립수산과학원)
Jeong, Hyun-Do (부경대학교)
Kim, Dae-Hee (국립수산과학원)
Kim, Gwang-Seog (국립수산과학원)
Cho, Ji-Young (부경대학교)
Jun, Lyu-Jin (부경대학교)
Kim, Jae-Hoon (국립수산과학원)
Publication Information
Journal of fish pathology / v.19, no.1, 2006 , pp. 35-43 More about this Journal
Abstract
To analyze the safety of shellfish from the Vibrio vulnificus contamination, we investigated the multiplication of V. vulnificus in oysters keeping at different temperatures with or without shell. The numbers of V. vulnificus contaminated in oysters were more than that in artificial sea water (ASW) after artificial infection. The storage-temperature had an effect on multiplication of V. vulnificus in oysters, because the number of V. vulnificus was started to increase rapidly from just after keeping at 25℃ but no significant variation was observed at 4℃ throughout the experiment periods. In different salinity, using ASW of 5, 15, 35 ‰, the number of V. vulnificus was decreased at both 25℃ and 4℃. However, the rate of decreasing at 4℃ was faster than that 25℃. Additional, changed salinity also influenced to the decreasing rate of V. vulnificus keeping 4℃ as the highest rate in 35 ‰ ASW.
Keywords
Vibrio vulnificus; viability; oyster; salinity; temperature;
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