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Updated: Jan 29, 2026

Development of a More Sensitive and Specific Chromogenic Agar Medium for the Detection of Vibrio parahaemolyticus and Other Vibrio Species
Published on: November 8, 2016
Inhibition of Vibrio parahaemolyticus 04:K11 by Butylated Hydroxyanisole
M C Robach1, L A Smoot1, M D Pierson1
1Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061.
Abstract:
Vibrio parahaemolyticus (04:K11) was grown at 35 C in trypicase soy broth containing an additional 2.5% NaCl (TSBS; pH 7.0) and in a homogenate of blue crab meat ( Callinectes sapidus ) (pH 7.0) containing various amounts of butylated hydroxylanisole (BHA). Growth in TSBS was inihibited by 50 ppm of BHA while 400 ppm BHA was required to inhibit growth in the crab meat homogenate.
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