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

  • Jennifer L. Kolvin (a1) and Diane Roberts (a1)
  • DOI:
  • Published online: 01 March 2010

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.

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Epidemiology & Infection
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