Extinction of Vibrio cholerae in acidic substrata: Contaminated cabbage and lettuce treated with lime juice

Lime juice killed millions of Vibrio cholerae 01, El Tor, Inaba, present on cabbage and lettuce contaminated in the ljiboratory. The lethal effect was evident witbin 5 min of exposure to lime juice. No vibrios could be recovered at dilution 1:10 using alkaline peptone water (APW) and tbiosulfate-cit...

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Autores principales:	Mata, Leonardo, Vargas, Cecilia, Saborío, Daniel, Vives, Marcela
Formato:	Online
Idioma:	eng
Publicado:	Universidad de Costa Rica 1994
Acceso en línea:	https://revistas.ucr.ac.cr/index.php/rbt/article/view/23227

id	RBT23227
record_format	ojs
spelling	RBT232272022-05-20T14:43:23Z Extinction of Vibrio cholerae in acidic substrata: Contaminated cabbage and lettuce treated with lime juice Extinction of Vibrio cholerae in acidic substrata: Contaminated cabbage and lettuce treated with lime juice Mata, Leonardo Vargas, Cecilia Saborío, Daniel Vives, Marcela Lime juice killed millions of Vibrio cholerae 01, El Tor, Inaba, present on cabbage and lettuce contaminated in the ljiboratory. The lethal effect was evident witbin 5 min of exposure to lime juice. No vibrios could be recovered at dilution 1:10 using alkaline peptone water (APW) and tbiosulfate-citrate-bile salts-saccharose agar (TCBS). Morethan 99.9 % of the initial inoculum was effectively destroyed. The number of vibrios killed by lime juice was 2 to 6 logarithms greater than the maximum infecting dose, and 4 to 8 logs greater than the mínimum infecting dose for cholera El Tor. The time interval needed for killing was smaller than the usual waiting time for serving food in homes and restaurants. The addition of lime juice to non-acidic foods, beverages and water, is strongly recornmended to prevent infection with cholera vibrios and other acid-sensitive microorganisms. This measure is particularly important for rural and slum populations in the tropics and subtropics. Lime juice killed millions of Vibrio cholerae 01, El Tor, Inaba, present on cabbage and lettuce contaminated in the ljiboratory. The lethal effect was evident witbin 5 min of exposure to lime juice. No vibrios could be recovered at dilution 1:10 using alkaline peptone water (APW) and tbiosulfate-citrate-bile salts-saccharose agar (TCBS). Morethan 99.9 % of the initial inoculum was effectively destroyed. The number of vibrios killed by lime juice was 2 to 6 logarithms greater than the maximum infecting dose, and 4 to 8 logs greater than the mínimum infecting dose for cholera El Tor. The time interval needed for killing was smaller than .the usual waiting time for serving food in homes and restaurants. The addition of lime juice to non-acidic foods, beverages and water, is strongly recornmended to prevent infection with cholera vibrios and other acid-sensitive microorganisms. This measure is particularly important for rural and slum populations in the tropics and subtropics. 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/23227 Revista de Biología Tropical; Vol. 42 No. 3 (1994): Volume 42 – Regular number 3 – December 1994; 487–492 Revista de Biología Tropical; Vol. 42 Núm. 3 (1994): Volumen 42 – Número regular 3 – Diciembre 1994; 487–492 Revista Biología Tropical; Vol. 42 N.º 3 (1994): Volume 42 – Regular number 3 – December 1994; 487–492 2215-2075 0034-7744 eng https://revistas.ucr.ac.cr/index.php/rbt/article/view/23227/23561 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 Vargas, Cecilia Saborío, Daniel Vives, Marcela
spellingShingle	Mata, Leonardo Vargas, Cecilia Saborío, Daniel Vives, Marcela Extinction of Vibrio cholerae in acidic substrata: Contaminated cabbage and lettuce treated with lime juice
author_facet	Mata, Leonardo Vargas, Cecilia Saborío, Daniel Vives, Marcela
author_sort	Mata, Leonardo
description	Lime juice killed millions of Vibrio cholerae 01, El Tor, Inaba, present on cabbage and lettuce contaminated in the ljiboratory. The lethal effect was evident witbin 5 min of exposure to lime juice. No vibrios could be recovered at dilution 1:10 using alkaline peptone water (APW) and tbiosulfate-citrate-bile salts-saccharose agar (TCBS). Morethan 99.9 % of the initial inoculum was effectively destroyed. The number of vibrios killed by lime juice was 2 to 6 logarithms greater than the maximum infecting dose, and 4 to 8 logs greater than the mínimum infecting dose for cholera El Tor. The time interval needed for killing was smaller than .the usual waiting time for serving food in homes and restaurants. The addition of lime juice to non-acidic foods, beverages and water, is strongly recornmended to prevent infection with cholera vibrios and other acid-sensitive microorganisms. This measure is particularly important for rural and slum populations in the tropics and subtropics.
title	Extinction of Vibrio cholerae in acidic substrata: Contaminated cabbage and lettuce treated with lime juice
title_short	Extinction of Vibrio cholerae in acidic substrata: Contaminated cabbage and lettuce treated with lime juice
title_full	Extinction of Vibrio cholerae in acidic substrata: Contaminated cabbage and lettuce treated with lime juice
title_fullStr	Extinction of Vibrio cholerae in acidic substrata: Contaminated cabbage and lettuce treated with lime juice
title_full_unstemmed	Extinction of Vibrio cholerae in acidic substrata: Contaminated cabbage and lettuce treated with lime juice
title_sort	extinction of vibrio cholerae in acidic substrata: contaminated cabbage and lettuce treated with lime juice
title_alt	Extinction of Vibrio cholerae in acidic substrata: Contaminated cabbage and lettuce treated with lime juice
publisher	Universidad de Costa Rica
publishDate	1994
url	https://revistas.ucr.ac.cr/index.php/rbt/article/view/23227
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Extinction of Vibrio cholerae in acidic substrata: Contaminated cabbage and lettuce treated with lime juice

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