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Updated: Jan 28, 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 by Sorbic Acid in Crab Meat and Flounder Homogenates
1Monsanto Company, 800 N. Lindbergh Blvd., St. Louis, Missouri 63166.
Abstract:
The effect of sorbic acid on growth of three strains of Vibrio parahaemolyticus was studied using crab meat and flounder homogenate (pH 6.2). Addition of 0.05% sorbic acid resulted in delayed growth of all three strains of V. parahaemolyticus in crab meat and flounder homogenates. When 0.1% sorbic acid was incorporated into homogenates. no increase in numbers of the three strains occurred in the crab meat homogenate, and only slight increases occurred in the flounder homogenate.
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