Determination of the frequency of Vibrio parahaemolyticus and other halophilic vibrios in fresh prepared foods and processed marine products

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This work was carried out in 1988 during summer and autumn seasons 122 samples were tested; 88 from frozen fish, 40 from "cebiche" marketed in Lima. To processing and to isolate the halophilic vibri'On it was followed the suggestion of FDA (1985) characterization of ,the isolates were...

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Detalles Bibliográficos
Autores: Vilcapoma, Amabilia, Flores, Abad, León, Jorge, Alvarado, Débora
Formato: artículo
Fecha de Publicación:1992
Institución:Universidad Nacional Mayor de San Marcos
Repositorio:Revistas - Universidad Nacional Mayor de San Marcos
Lenguaje:español
OAI Identifier:oai:ojs.csi.unmsm:article/8334
Enlace del recurso:https://revistasinvestigacion.unmsm.edu.pe/index.php/rpb/article/view/8334
Nivel de acceso:acceso abierto
Materia:contaminación de alimentos
alimentos marinos
Vibrio
food contamination
seafood
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spelling Determination of the frequency of Vibrio parahaemolyticus and other halophilic vibrios in fresh prepared foods and processed marine productsDeterminación de la frecuencia de Vibrio parahaemolyticus y otros vibriones halofilicos en alimentos preparados con productos marinos frescos y procesadosVilcapoma, AmabiliaFlores, AbadLeón, JorgeAlvarado, Déboracontaminación de alimentosalimentos marinosVibriofood contaminationseafoodVibrioThis work was carried out in 1988 during summer and autumn seasons 122 samples were tested; 88 from frozen fish, 40 from "cebiche" marketed in Lima. To processing and to isolate the halophilic vibri'On it was followed the suggestion of FDA (1985) characterization of ,the isolates were done on morphological and cultural characteristics and biochemical tests 57 presumptive strains were isolated 42 from frozen fish and 15 from "cebiches", 5 strains Were identified as Vibrio parahaemolyticus (8.8%) and 14 strains like Vibrio aIginolyticus (24.6'0). 38 strains were characterized as Vibrio sp. (66.6%).El trabajo se realizó durante las estaciones de verano a otoño de 1988, sobre un total de 122 muestras, correspondiendo 82 a pescado congelado y 40 a cebiches, en su mayoría de tipo "mixto"; todos procedentes de la ciudad de Lima. El procesamiento de las muestras y el aislamiento de los vibrio se efectuaron siguiendo la metodología recomendada por la FDA (1985), con algunas modificaciones. La identificación de las cepas se realizó en base a caracteristicas de colonia, morfología celular y pruebas bioquímicas diferenciales. Se obtuvieron 57 cepas presuntivas de vibriones halofílicos, de las cuales 42 procedieron de pescado congelado y 15 de "cebiches"; se identificaron 5 cepas de Vibrio parahaemoIyticus (8.8%) y 14 cepas de Vibrio alginolyticus (24.6%) 38 cepas de Vibrio no fueron especificados, catalogándose como Vlbrio sp. (66.6%).Universidad Nacional Mayor de San Marcos, Facultad de Ciencias Biológicas1992-12-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://revistasinvestigacion.unmsm.edu.pe/index.php/rpb/article/view/833410.15381/rpb.v4i1-2.8334Revista Peruana de Biología; Vol. 4 Núm. 1-2 (1992); 17 - 20Revista Peruana de Biología; Vol. 4 No. 1-2 (1992); 17 - 201727-99331561-0837reponame:Revistas - Universidad Nacional Mayor de San Marcosinstname:Universidad Nacional Mayor de San Marcosinstacron:UNMSMspahttps://revistasinvestigacion.unmsm.edu.pe/index.php/rpb/article/view/8334/7259Derechos de autor 1992 Amabilia Vilcapoma, Abad Flores, Jorge León, Débora Alvaradohttps://creativecommons.org/licenses/by-nc-sa/4.0info:eu-repo/semantics/openAccessoai:ojs.csi.unmsm:article/83342020-05-26T18:25:53Z
dc.title.none.fl_str_mv Determination of the frequency of Vibrio parahaemolyticus and other halophilic vibrios in fresh prepared foods and processed marine products
Determinación de la frecuencia de Vibrio parahaemolyticus y otros vibriones halofilicos en alimentos preparados con productos marinos frescos y procesados
title Determination of the frequency of Vibrio parahaemolyticus and other halophilic vibrios in fresh prepared foods and processed marine products
spellingShingle Determination of the frequency of Vibrio parahaemolyticus and other halophilic vibrios in fresh prepared foods and processed marine products
Vilcapoma, Amabilia
contaminación de alimentos
alimentos marinos
Vibrio
food contamination
seafood
Vibrio
title_short Determination of the frequency of Vibrio parahaemolyticus and other halophilic vibrios in fresh prepared foods and processed marine products
title_full Determination of the frequency of Vibrio parahaemolyticus and other halophilic vibrios in fresh prepared foods and processed marine products
title_fullStr Determination of the frequency of Vibrio parahaemolyticus and other halophilic vibrios in fresh prepared foods and processed marine products
title_full_unstemmed Determination of the frequency of Vibrio parahaemolyticus and other halophilic vibrios in fresh prepared foods and processed marine products
title_sort Determination of the frequency of Vibrio parahaemolyticus and other halophilic vibrios in fresh prepared foods and processed marine products
dc.creator.none.fl_str_mv Vilcapoma, Amabilia
Flores, Abad
León, Jorge
Alvarado, Débora
author Vilcapoma, Amabilia
author_facet Vilcapoma, Amabilia
Flores, Abad
León, Jorge
Alvarado, Débora
author_role author
author2 Flores, Abad
León, Jorge
Alvarado, Débora
author2_role author
author
author
dc.subject.none.fl_str_mv contaminación de alimentos
alimentos marinos
Vibrio
food contamination
seafood
Vibrio
topic contaminación de alimentos
alimentos marinos
Vibrio
food contamination
seafood
Vibrio
description This work was carried out in 1988 during summer and autumn seasons 122 samples were tested; 88 from frozen fish, 40 from "cebiche" marketed in Lima. To processing and to isolate the halophilic vibri'On it was followed the suggestion of FDA (1985) characterization of ,the isolates were done on morphological and cultural characteristics and biochemical tests 57 presumptive strains were isolated 42 from frozen fish and 15 from "cebiches", 5 strains Were identified as Vibrio parahaemolyticus (8.8%) and 14 strains like Vibrio aIginolyticus (24.6'0). 38 strains were characterized as Vibrio sp. (66.6%).
publishDate 1992
dc.date.none.fl_str_mv 1992-12-15
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://revistasinvestigacion.unmsm.edu.pe/index.php/rpb/article/view/8334
10.15381/rpb.v4i1-2.8334
url https://revistasinvestigacion.unmsm.edu.pe/index.php/rpb/article/view/8334
identifier_str_mv 10.15381/rpb.v4i1-2.8334
dc.language.none.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv https://revistasinvestigacion.unmsm.edu.pe/index.php/rpb/article/view/8334/7259
dc.rights.none.fl_str_mv Derechos de autor 1992 Amabilia Vilcapoma, Abad Flores, Jorge León, Débora Alvarado
https://creativecommons.org/licenses/by-nc-sa/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Derechos de autor 1992 Amabilia Vilcapoma, Abad Flores, Jorge León, Débora Alvarado
https://creativecommons.org/licenses/by-nc-sa/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidad Nacional Mayor de San Marcos, Facultad de Ciencias Biológicas
publisher.none.fl_str_mv Universidad Nacional Mayor de San Marcos, Facultad de Ciencias Biológicas
dc.source.none.fl_str_mv Revista Peruana de Biología; Vol. 4 Núm. 1-2 (1992); 17 - 20
Revista Peruana de Biología; Vol. 4 No. 1-2 (1992); 17 - 20
1727-9933
1561-0837
reponame:Revistas - Universidad Nacional Mayor de San Marcos
instname:Universidad Nacional Mayor de San Marcos
instacron:UNMSM
instname_str Universidad Nacional Mayor de San Marcos
instacron_str UNMSM
institution UNMSM
reponame_str Revistas - Universidad Nacional Mayor de San Marcos
collection Revistas - Universidad Nacional Mayor de San Marcos
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1795238310711394304
score 13.936249
Determination of the frequency of Vibrio parahaemolyticus and other halophilic vibrios in fresh prepared foods and processed marine products
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