Survival of vibrio cholerae O1 in ceviche and its reduction by heat pretreatment of raw ingredients

Journal of Food Protection

Volumn 63, Issue 4, 2000, Pages 445-450

  Torres Vitela, M Refugio ^a   Castillo, Alejandro ^b   Ibarra Velazquez, Luz M ^a   Navarro Hidalgo, Verónica ^a   Rodríguez García, M Ofelia ^a   Martínez Gonzáles, Nanci E ^a   Perez Montano J A ^a  

^a UNIVERSITY OF GUADALAJARA   (Mexico)

^b TEXAS A AND M UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIUM SURVIVAL; COLONY FORMING UNIT; FISH; FOOD PROCESSING; FOOD PRODUCT; FOOD SAFETY; FOOD STORAGE; HAZARD ASSESSMENT; HEAT; INOCULATION; PERSISTENCE; SEROTYPE; SURVIVAL; TEMPERATURE;

BACTERIA (MICROORGANISMS); VIBRIO CHOLERAE;

EID: 0034090388     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-63.4.445     Document Type: Article

References (19)

1. American Society for Testing Materials. 1981. Guidelines for the selection and training of sensory panel members. American Society for Testing Materials, Philadelphia, Pa. American Society for Testing Materials special technical publication 758.
2. Bean, N. H., J. S. Goulding, M. T. Daniels, and F. J. Angulo. 1997. Surveillance for foodborne disease outbreaks - United States, 1988-1992. J. Food Prot. 60:1265-1286.
3. Castillo, A., and E. F. Escartin. 1994. Survival of Campylobacter jejuni on sliced watermelon and papaya. J. Food Prot. 57:166-168.
4. Centers for Disease Control. 1983. Cholera in a tourist returning from Cancun, Mexico - New Jersey. Morbid. Mortal. Weekly Rep. 32:357.
5. Cobb, B. F., I. Alaniz, and C. A. Thompson. 1973. Biochemical and microbial studies on shrimp: volatile nitrogen and amino nitrogen analysis. J. Food Sci. 38:431-436.
6. Fernandez-Escartin, E., J. Saldana-Lozano, and O. Rodriguez-Garcia. Fate of Salmonella in salpicon, a Mexican cold shredded beef salad. J. Food Prot. 56:197-200.
7. Fuchs, R. S., and S. Sirvas. 1991. Incidence of Listeria monocytogenes in an acidified fish product, ceviche. Lett. Appl. Microbiol. 12:88-90.
8. Garthright, W. E. 1998. Most probable number from serial dilutions, app. 2. In Food and Drug Administration, Bacteriological analytical manual, 8th ed. Association of Official Analytical Chemists International, Gaithersburg, Md.
9. Hardin, M. D., G. R. Acuff, L. M. Lucia, J. S. Oman, and J. W. Savell. 1995. Comparison of methods for contamination removal from beef carcass surfaces. J. Food Prot. 58:368-374.
10. Madden, J. M., B. A. McCardell, and J. G. Morris. 1989. Vibrio cholerae, p. 525-542. In M. P. Doyle (ed.), Foodborne bacterial pathogens. Marcel Dekker, Inc., New York, N.Y.
11. Madden, J. M., B. A. McCardell, and R. B. Read. 1982. Vibrio cholerae in shellfish from U. S. coastal waters. Food Technol. 36(3): 93-96.
12. Maggi, P., S. Carbonara, C. Fico, T. Santantonio, C. Romanelli, E. Sforza, and G. Pastore. 1997. Epidemiological, clinical and therapeutic evaluation of the Italian cholera epidemic in 1994. Eur. J. Epidemiol. 13:94-97.
13. Mata, L., M. Vives, and G. Vicente. 1994. Extinction of Vibrio cholerae in acidic substrata: contaminated fish marinated with lime juice (ceviche). Rev. Biol. Trop. 42:479-485.
14. Ott, R. L. 1993. An introduction to statistical methods and data analysis, 4th ed. Duxbury Press, Belmont, Calif.
15. Popovic, T., O. Oslvick, P. A. Blake, and K. Wachsmuth. 1993. Cholera in the Americas: foodborne aspects. J. Food Prot. 56:811-821.
16. Svennerholm, A. M., G. Johnson, and J. Holmgren. 1994. Host susceptibility, p. 293-371. In K. Wachsmuth, P. A. Blake, and O. Olsvik (ed.), Vibrio cholerae and cholera: molecular to global perspectives. ASM Press, Washington, D.C.
17. Torres-Vitela, M. R. 1992. Riesgos a la salud asociados al consumo de peces y mariscos (public health risk associated with consumption of seafood). Thesis. Universidad de Guadalajara, Mexico.
18. Torres-Vitela, M. R., A. Castillo, G. Finne, M. O. Rodriguez-Garcia, N. E. Martinez-Gonzales, and V. Navarro Hidalgo. 1997. Incidence of Vibrio cholerae in fresh fish and ceviche in Guadalajara, Mexico. J. Food Prot. 60:237-241.
19. Wong, H. C., L. L. Chen, and C. M. Yu. 1995. Occurrence of vibrios in frozen seafoods and survival of psychrotrophic Vibrio cholerae in broth and shrimp homogenate at low temperature. J. Food Prot. 58:263-267.