SENSITIVITY OF Vibrio parahaemolyticus TO SPICES AND ORGANIC ACIDS

The effects of 13 dried spices added to growth media at concentrations ranging from 0.l–1.0% were studied with respect to their bactericidal activity against Vibrio parahaemolyticus . Rates of growth of V. parahaernolyticus in culture media containing essential oils of oregano, thyme, and sassafras and in media containing citric, ascorbic, and malic acids were determined. Survival of the organism in tomato sauce adjusted to pH 4.4–6.5 and...