V. parah (Pseudomonas)

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13 Terms

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Gram ± V. parah

Negative

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Shape V. parah

Comma

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Infection/intoxication V. parah

Infection

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Sporeformer? V. parah

No

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D/R V. parah

105

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Temperature V. parah

5-45C

  • But can grow at low temperatures (in fridge)

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pH V. parah 

5-8

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(An)aerobe? V. parah

facultative anaerobe

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Can it handle drying? V. parah

No

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Source V. parah

Sea water, raw fish, shel fish, water bodies with temperatures above 20C

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Survival V. parah

  • Can handle low temperatures

  • Sensitive to drying

  • Has barrier degrading enzymes

    • Lipolytic enzymes that act on lipids (milk) releases fatty acids and causing rancidity.

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Contamination V. parah

  • Off odors are created when above spoilage level, sugar becomes depleted and microbe switches to amino acids. 

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