Inhibition of Vibrio parahaemolyticus by Sorbic Acid in Crab Meat and Flounder Homogenates

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.