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