Isolation of Vibrio parahaemolyticus from the processed meat of Chesapeake Bay blue crabs.

Abstract

A method for the recovery of Vibrio parahaemolyticus from seafoods is described. By this procedure, a total of 56 biochemically positive cultures of V. parahaemolyticus were recovered from market samples of Chesapeake Bay processed blue crab (cooked, picked, packed, and refrigerated meat). All of the isolates were tested serologically, and 22 strains were… (More)

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@article{Fishbein1970IsolationOV, title={Isolation of Vibrio parahaemolyticus from the processed meat of Chesapeake Bay blue crabs.}, author={Martin Fishbein and I J Mehlman and Jonathan Pitcher}, journal={Applied microbiology}, year={1970}, volume={20 2}, pages={176-8} }