Thompson, C.A.Vanderzant, C.Journal of Food Science2010-02-152010-02-151976http://hdl.handle.net/1969.3/18979p. 117-122.Of 153 samples of oysters, water and sediment tested from the Galveston Bay system, 94 (61.4%) were positive for V. parahaemolyticus. In 87% of the positive oyster samples the level of V. parahaemolyticus was <100 per g. Standard Plant Counts of oysters ranged from 5.0 x 10 exp 3 to >3.0 x 10 exp 7 (mean 2.5 x 10 exp 6) per g, Aerobic Plate Counts from 3.0 x 10 exp 3 to >3.0 x 10 exp 7 (mean 1.8 x 10 exp 6) per g. No seasonal distribution of V. parahaemolyticus was apparent. No statistically significant relationship existed between V. parahaemolyticus count of oysters and bacteriological (Standard Plate Count, Aerobic Plate Count, coliform, fecal coliform and E. coli counts) and environmental parameters (water temperature, salinity, Ph, dissolved oxygen, sampling depth, tide, wind and rainfall).microbiologyVibrio parahaemolyticusoysterswater analysissediment analysisEscherichia colibacteriaArticle