Section 2
Chapter 1,900

Occurrence and survival of indicator/pathogenic bacteria in kusaya gravy

Fujii, T.; Takaoka, Y.; Okuzumi, M.

Letters in Applied Microbiology 11(3): 116-118


ISSN/ISBN: 0266-8254
DOI: 10.1111/j.1472-765x.1990.tb00137.x
Accession: 001899197

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Coliform group bacteria, Staphylococcus aureus, Salmonella and Proteus were not detected in 4 samples of kusaya gravy, a kind of brine used for the production of special salt-dried fish in Japan. Vibrio parahaemolyticus at a level of 101/ml was presumptively detected only in one sample. When inoculated into the gravy at a level of 107-108/ml, none of these bacteria grew. V. parahaemolyticus, Escherichia coli and P. morganii rapidly decreased in number and were not detectable after 5 d.

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