Staphylococcus aureus → requires → water activity (a_w)
storage: aerobicminimum_a_w: 0.84temperature: 37°C
“When stored aerobically at 37°C, S. aureus A100 was capable of rapid growth in precooked bacon at a a_w of 0.84 or above”
Staphylococcus aureus → requires → water activity (a_w)
storage: anaerobicminimum_a_w: 0.90temperature: 37°C
“Under anaerobic storage at 37°C, growth was observed at a a_w of 0.90”
dish washing water → has contamination level → 44.5% impure, 44.5% very impure, 11% acceptable
type: E2
“44.5% of second washing water (E2) were impure, 44.5% very impure and 11% acceptable”
Vibrio vulnificus → is detected in → estuary water and oysters
time_period: early July through September
“V. vulnificus was first detected in the estuary in early July and remained present through September. V. vulnificus was isolated routinely during this period from oysters and water of the Squamscott, Piscataqua, and Oyster Rivers but was only isolated twice from the oysters or water of the Great Bay itself.”
Campylobacter fetus subsp. jejuni → survives → stream water
duration: 4 weekstemperature: 4 degrees C
“Maximal viabilities of Campylobacter organisms kept at 4 degrees C were 3 weeks in feces, 3 weeks in milk, 4 weeks in water, and 5 weeks in urine.”
Salmonella enteritidis → is an emerging → food and water borne pathogen
“Some important emerging food and water borne bacterial pathogens include Listeria monocytogenes, Campylobacter jejuni, Yersinia enterocolitica, Salmonella enteritidis, Escherichia coli O157: H7, Vibrio cholerae biotype E1 Tor Serotype 0139, Vibrio parahaemolyticus and Aeromonas hydrophila, A. sobria, and A. caviae.”
Vibrio cholerae biotype E1 Tor Serotype 0139 → is an emerging → food and water borne pathogen
“Some important emerging food and water borne bacterial pathogens include Listeria monocytogenes, Campylobacter jejuni, Yersinia enterocolitica, Salmonella enteritidis, Escherichia coli O157: H7, Vibrio cholerae biotype E1 Tor Serotype 0139, Vibrio parahaemolyticus and Aeromonas hydrophila, A. sobria, and A. caviae.”
Vibrio parahaemolyticus → is an emerging → food and water borne pathogen
“Some important emerging food and water borne bacterial pathogens include Listeria monocytogenes, Campylobacter jejuni, Yersinia enterocolitica, Salmonella enteritidis, Escherichia coli O157: H7, Vibrio cholerae biotype E1 Tor Serotype 0139, Vibrio parahaemolyticus and Aeromonas hydrophila, A. sobria, and A. caviae.”
Escherichia coli O157:H7 → survives → longest in natural non-carbonated mineral water (MW)
duration: 10 weekstemperature: 15 degrees Cconcentration: 10(3) ml-1
“with the pathogen surviving longest in the MW samples”
Vibrio vulnificus biotype 2 → survives → brackish water
duration: 14 days
“The bacterium can survive alone in brackish water or attached to eel surfaces for at least 14 days.”
