Castro-Rosas, J. and Escartín, E.F. 2005. Increased tolerance of Vibrio cholerae O1 to temperature, pH or drying associated with colonization of shrimp carapaces. International Journal of Food Microbiology. International Journal of Food Microbiology. 102: 195-201.
External surfaces of samples of shrimp carapace were inoculated with Vibrio cholerae and stored at 22 C for 1 h in a moist environment to facilitate their adhesion, or for 24 h to permit their colonization of the material. Colonizing cells showed a higher resistance to the effects of high temperatures, low pH, and desiccation conditions than adherent cells. Periods of 10, 5, and 3 min and 0 s were required to inactivate the pathogen when attached cells were exposed to 50, 60, 65, or 70 C. The corresponding times for colonizing cells were 30, 15, 10, and 1 min. At pH 2.5 numbers of attached V. cholerae were reduced by >5 log after 16 min, whereas the reduction of colonizing cells was only 2.8 log. The survival times of the microorganism on dried carapaces stored at 5 and 22 C were, respectively, 60 and 10 min for adherent cells, and 12 and 4 h for colonizing cells. The increased resistance to the effects of high temperatures, low pH, and desiccation of V. cholerae O1 colonizing shrimp carapaces may have significant implications for food safety and the epidemiology of cholera.