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Extinction of Vibrio cholerae in acidic substrata: Contaminated fish marinated with lime juice (ceviche)

dc.creatorMata Jiménez, Leonardoes_ES
dc.creatorVives Blanco, Marcela
dc.creatorVicente, Gerardo
dc.date2016-02-17
dc.date.accessioned2016-05-03T15:31:18Z
dc.date.available2016-05-03T15:31:18Z
dc.identifierhttp://revistas.ucr.ac.cr/index.php/rbt/article/view/23226
dc.identifier10.15517/rbt.v42i3.23226
dc.identifier.urihttp://hdl.handle.net/10669/27001
dc.descriptionMillions 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.en-US
dc.descriptionMillions 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.es-ES
dc.formatapplication/pdf
dc.languageeng
dc.publisherUniversidad de Costa Ricaen-US
dc.rightsCopyright (c) 2016 Revista de Biología Tropical/International Journal of Tropical Biology and Conservationen-US
dc.sourceRevista de Biología Tropical/International Journal of Tropical Biology and Conservation; Vol. 42 (3) September 1994; 479-485en-US
dc.sourceRevista de Biología Tropical/International Journal of Tropical Biology and Conservation; Vol. 42 (3) September 1994; 479-485es-ES
dc.sourceRevista Biología Tropical; Vol. 42 (3) September 1994; 479-485pt-PT
dc.source2215-2075
dc.source0034-7744
dc.source10.15517/rbt.v42i3
dc.titleExtinction of Vibrio cholerae in acidic substrata: Contaminated fish marinated with lime juice (ceviche)en-US
dc.titleExtinction of Vibrio cholerae in acidic substrata: Contaminated fish marinated with lime juice (ceviche)es-ES
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion


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