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

The survival of Vibrio cholerae O1 serotypes Inaba and Ogawa was determined in ceviche prepared from inoculated ground fish. Ground mackerel purchased from a seafood distribution center was inoculated with V. cholerae and stored at 8 or 20 degrees C. Counts of V. cholerae decreased in 2.6 to 2.7 log...

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Veröffentlicht in:	Journal of food protection 2000-04, Vol.63 (4), p.445-450
Hauptverfasser:	REFUGIO TORRES-VITELA, M, CASTILLO, A, IBARRA-VELAZQUEZ, L. M, NAVARRO-HIDALGO, V, RODRIGUEZ-GARCIA, M. O, MARTINEZ-GONZALES, N. E, PEREZ-MONTANO, J. A
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Biological and medical sciences Fish and seafood industries Fish Products - microbiology Food industries Food Microbiology Food Preservation Fundamental and applied biological sciences. Psychology Hot Temperature Perciformes Serotyping Vibrio cholerae Vibrio cholerae - classification Vibrio cholerae - isolation & purification
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