Journal of Hygiene

Research Article

Studies on the growth of Vibrio cholerae biotype eltor and biotype classical in foods

Jennifer L. Kolvina1 and Diane Robertsa1

a1 Food Hygiene Laboratory, Central Public Health Laboratory, Colindale Avenue, London NW9 5HT

Abstract

The growth of Vibrio cholerae biotype eltor and biotype classical was studied in a range of cooked foods, shellfish and raw vegetables, incubated at 22°, 30° and 37°C. Both biotypes grew in all cooked foods but growth was not demonstrated on raw shellfish. The organism multiplied on some vegetables to levels of the order of 105/g. The classical biotypes of V. cholerae showed a longer lag period than the eltor biotypes in some foods particularly when incubated at 22°C. The eltor biotypes reached a higher level in the stationary phase than the classical biotypes.

(Received May 07 1982)

(Accepted June 08 1982)

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