Extinction of Vibrio cholerae in acidic substrata: Contaminated fish marinated with lime juice (ceviche)
Millions of Vibrio cholerae O1 El Tor were rapidly elirninated when added to cornmercial ceviche prepared by marination of mahi-mahi fish in lime juice. Likewise, large masses of viable vibrios present in laboratory contaminated fish, were readily eliminated after irnmersion in lime juice, during th...
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| Formato: | Online |
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Universidad de Costa Rica
1994
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| Acceso en línea: | https://revistas.ucr.ac.cr/index.php/rbt/article/view/23226 |
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RBT232262022-05-20T14:43:23Z Extinction of Vibrio cholerae in acidic substrata: Contaminated fish marinated with lime juice (ceviche) Extinction of Vibrio cholerae in acidic substrata: Contaminated fish marinated with lime juice (ceviche) Mata, Leonardo Vives, Marcela Vicente, Gerardo Millions of Vibrio cholerae O1 El Tor were rapidly elirninated when added to cornmercial ceviche prepared by marination of mahi-mahi fish in lime juice. Likewise, large masses of viable vibrios present in laboratory contaminated fish, were readily eliminated after immersion in lime juice, during the preparation of ceviche. The killing effect was evident within 5 min of exposure of vibrios to lime juice, with reductions of more than 99.9 % of the initial bacterial mass. After 2 h of marination of fish with lime juice (the minimum recornmended), no vibrios were detected in the lowest working dilutions (1: 10, 1: 1 00). The Vibrio mass eliminated by lime juice was 2 to 6 logarithms greater than the maximum infectious dose, and 4 to 8 logs greater than the minimum infectious dose to induce cholera El Tor. Also, the killing time was shorter than the elapsing time between preparing and serving food in homes or restaurants. The traditional marination of fish with lime juice or its addition to seafood and meals irnmediately before consumption, should be protected and promoted to prevent infection with cholera vibrios. In the face of an epidemic of cholera, consumption of ceviche prepared with lime juice would be one of the safest ways to avoid infection with V. cholerae. Millions of Vibrio cholerae O1 El Tor were rapidly elirninated when added to cornmercial ceviche prepared by marination of mahi-mahi fish in lime juice. Likewise, large masses of viable vibrios present in laboratory contaminated fish, were readily eliminated after irnmersion in lime juice, during the preparation of ceviche. The killing effect was evident within 5 min of exposure of vibrios to lime juice, with reductions of more than 99.9 % of the initial bacterial mass. After 2 h of marination of fish with lime juice (the minimum recormmended), no vibrios were detected in the lowest working dilutions (1: 10, 1: 1 00). The Vibrio mass eliminated by lime juice was 2 to 6 logarithms greater than the maximum infectious dose, and 4 to 8 logs greater than the minimum infectious dose to induce cholera El Tor. Also, the killing time was shorter than the elapsing time between preparing and serving food in homes or restaurants. The traditional marination of fish with lime juice or its addition to seafood and meals irnmediately before consumption, should be protected and promoted to prevent infection with cholera vibrios. In the face of an epidemic of cholera, consumption of ceviche prepared with lime juice would be one of the safest ways to avoid infection with V. cholerae. Universidad de Costa Rica 1994-12-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Article application/pdf https://revistas.ucr.ac.cr/index.php/rbt/article/view/23226 Revista de Biología Tropical; Vol. 42 No. 3 (1994): Volume 42 – Regular number 3 – December 1994; 479–485 Revista de Biología Tropical; Vol. 42 Núm. 3 (1994): Volumen 42 – Número regular 3 – Diciembre 1994; 479–485 Revista Biología Tropical; Vol. 42 N.º 3 (1994): Volume 42 – Regular number 3 – December 1994; 479–485 2215-2075 0034-7744 eng https://revistas.ucr.ac.cr/index.php/rbt/article/view/23226/23560 Copyright (c) 1994 Revista de Biología Tropical http://creativecommons.org/licenses/by/4.0 |
| institution |
Universidad de Costa Rica |
| collection |
Revista de Biología Tropical |
| language |
eng |
| format |
Online |
| author |
Mata, Leonardo Vives, Marcela Vicente, Gerardo |
| spellingShingle |
Mata, Leonardo Vives, Marcela Vicente, Gerardo Extinction of Vibrio cholerae in acidic substrata: Contaminated fish marinated with lime juice (ceviche) |
| author_facet |
Mata, Leonardo Vives, Marcela Vicente, Gerardo |
| author_sort |
Mata, Leonardo |
| description |
Millions of Vibrio cholerae O1 El Tor were rapidly elirninated when added to cornmercial ceviche prepared by marination of mahi-mahi fish in lime juice. Likewise, large masses of viable vibrios present in laboratory contaminated fish, were readily eliminated after irnmersion in lime juice, during the preparation of ceviche. The killing effect was evident within 5 min of exposure of vibrios to lime juice, with reductions of more than 99.9 % of the initial bacterial mass. After 2 h of marination of fish with lime juice (the minimum recormmended), no vibrios were detected in the lowest working dilutions (1: 10, 1: 1 00). The Vibrio mass eliminated by lime juice was 2 to 6 logarithms greater than the maximum infectious dose, and 4 to 8 logs greater than the minimum infectious dose to induce cholera El Tor. Also, the killing time was shorter than the elapsing time between preparing and serving food in homes or restaurants. The traditional marination of fish with lime juice or its addition to seafood and meals irnmediately before consumption, should be protected and promoted to prevent infection with cholera vibrios. In the face of an epidemic of cholera, consumption of ceviche prepared with lime juice would be one of the safest ways to avoid infection with V. cholerae. |
| title |
Extinction of Vibrio cholerae in acidic substrata: Contaminated fish marinated with lime juice (ceviche) |
| title_short |
Extinction of Vibrio cholerae in acidic substrata: Contaminated fish marinated with lime juice (ceviche) |
| title_full |
Extinction of Vibrio cholerae in acidic substrata: Contaminated fish marinated with lime juice (ceviche) |
| title_fullStr |
Extinction of Vibrio cholerae in acidic substrata: Contaminated fish marinated with lime juice (ceviche) |
| title_full_unstemmed |
Extinction of Vibrio cholerae in acidic substrata: Contaminated fish marinated with lime juice (ceviche) |
| title_sort |
extinction of vibrio cholerae in acidic substrata: contaminated fish marinated with lime juice (ceviche) |
| title_alt |
Extinction of Vibrio cholerae in acidic substrata: Contaminated fish marinated with lime juice (ceviche) |
| publisher |
Universidad de Costa Rica |
| publishDate |
1994 |
| url |
https://revistas.ucr.ac.cr/index.php/rbt/article/view/23226 |
| work_keys_str_mv |
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| _version_ |
1810114896000450560 |