Vibrio parahaemolyticus is sensitive to refrigeration, freezing, and heat.

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Multiple Choice

Vibrio parahaemolyticus is sensitive to refrigeration, freezing, and heat.

Explanation:
Temperature control is a primary way to manage Vibrio parahaemolyticus in seafood. This bacterium is not heat resistant; cooking to safe internal temperatures kills it. Cold temperatures used in refrigeration slow or halt growth, and freezing generally stops growth and can kill some cells. Therefore, it is accurate to say it is sensitive to refrigeration, freezing, and heat. Some strains can vary, but the overall effect of these temperature controls is established.

Temperature control is a primary way to manage Vibrio parahaemolyticus in seafood. This bacterium is not heat resistant; cooking to safe internal temperatures kills it. Cold temperatures used in refrigeration slow or halt growth, and freezing generally stops growth and can kill some cells. Therefore, it is accurate to say it is sensitive to refrigeration, freezing, and heat. Some strains can vary, but the overall effect of these temperature controls is established.

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