Survival and growth of non-cholera vibrios in various foods

A study was made of the growth of three strains of non-cholera vibrio in a range of foodstuffs and of the effect of temperatures and pH on their ability to grow. Growth was tested at 4 degrees, 10 degrees, 22 degrees, 30 degrees, 37 degrees and 43 degrees C in a range of foods likely to be incorporated into cold hors d'oeuvres, e.g. egg, cream, rice, cold meat, seafood, aspic and mayonnaise. Non-cholera vibrios grew well in all these foods except mayonnaise, the rate of growth increasing with increased temperature of storage. At acid pH values the organisms died or grew very poorly but growth improved as the pH became more alkaline. None of the three strains showed any resistance to heat, an initial inoculum of greater than 10(7) organisms/g was reduced to less than 100 organisms/g in 2--3 min at 55 degrees C.