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

Mata Jiménez, Leonardo; Vives Blanco, Marcela; Vicente, Gerardo

dc.creator	Mata Jiménez, Leonardo
dc.creator	Vives Blanco, Marcela
dc.creator	Vicente, Gerardo
dc.date	2016-02-17
dc.date.accessioned	2016-05-03T15:31:18Z
dc.date.available	2016-05-03T15:31:18Z
dc.identifier	http://revistas.ucr.ac.cr/index.php/rbt/article/view/23226
dc.identifier	10.15517/rbt.v42i3.23226
dc.identifier.uri	https://hdl.handle.net/10669/27001
dc.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 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.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.	es-ES
dc.format	application/pdf
dc.language	eng
dc.publisher	Universidad de Costa Rica	en-US
dc.rights	Copyright (c) 2016 Revista de Biología Tropical/International Journal of Tropical Biology and Conservation	en-US
dc.source	Revista de Biología Tropical/International Journal of Tropical Biology and Conservation; Vol. 42 (3) September 1994; 479-485	en-US
dc.source	Revista de Biología Tropical/International Journal of Tropical Biology and Conservation; Vol. 42 (3) September 1994; 479-485	es-ES
dc.source	Revista Biología Tropical; Vol. 42 (3) September 1994; 479-485	pt-PT
dc.source	2215-2075
dc.source	0034-7744
dc.source	10.15517/rbt.v42i3
dc.title	Extinction of Vibrio cholerae in acidic substrata: Contaminated fish marinated with lime juice (ceviche)	en-US
dc.title	Extinction of Vibrio cholerae in acidic substrata: Contaminated fish marinated with lime juice (ceviche)	es-ES
dc.type	artículo original

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