Clinical and laboratory features of an outbreak of Vibrio cholerae O1 infections in the united states

Martin, Deborah L.; Johnston, Jeffrey M.; Perdue, J.; Pierce, Gloria V.; McFarland, Louise M.

doi:10.1016/0732-8893(85)90026-4

Diagnostic Microbiology and Infectious Disease

1985

DOI: 10.1016/0732-8893(85)90026-4

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Clinical and laboratory features of an outbreak of Vibrio cholerae O1 infections in the united states

Deborah L. Martin¹,

Jeffrey M. Johnston²,

J. Perdue³

et al.

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1986

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“…In Bahrain, food and beverages eaten in restaurants or bought from vendors were associated with cholera (19). A classic outbreak of 16 cases of cholera in which rice contaminated with V. cholerae was held hot was reported by Martin et al (27).…”

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confidence: 98%

Behavior of Vibrio cholerae in hot foods

Makukutu¹,

Guthrie²

1986

Appl Environ Microbiol

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Four food types held hot at 45 to 60°C were deliberately contaminated with 01 and non-Ol Vibrio cholerae strains. These organisms were assayed for survival and recovery from the foods within 1 h of the time the food was kept hot. The results showed no growth of V. cholerae non-Ol on thiosulfate-citrate bile-sucrose agar plates after 24 h of incubation at 37°C for food held hot at 50 to 60°C. Growth was low for V. cholerae 01 and was not achieved in some instances in which foods were held at either 55 or 60°C after 40 or 60 min of from the time the food was kept hot. Both organisms, however, were recovered equally from all food types held at all temperatures after 48 h of incubation. When incubated for an additional 24 h, the organisms grew to unusually small-sized colonies, measuring 0.1 to 0.3 mm in diameter, on the same agar plates that were negative for growth after an initial 24 h of incubation. It was concluded that V. cholerae survived the period of time held at hot temperatures. Although the organisms were not recovered from some foods when held at some of the temperatures and times after 24 h of incubation, they remained viable. An incubation period of 48 h at 37°C was found to be appropriate for the recovery of V. cholerae from hot foods.

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mentioning

confidence: 98%

Behavior of Vibrio cholerae in hot foods

Makukutu¹,

Guthrie²

1986

Appl Environ Microbiol

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Clinical and laboratory features of an outbreak of Vibrio cholerae O1 infections in the united states

Cited by 1 publication

References 13 publications

Behavior of Vibrio cholerae in hot foods

Behavior of Vibrio cholerae in hot foods

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