2002
Castro-Rosas, J. and Escartín E.F. 2002. Adhesion and colonization of V. cholerae O1 on shrimp and crab carapace. Journal of Food Protection. 65(3): 492-498.
Abstract
The potential of Vibrio cholerae O1 to attach to and colonize the carapaces of shrimp and crabs was evaluated. One million cells of V. cholerae O1 were spread within a circle on the external surfaces of separated carapaces and stored at 22 0.2C in a moist environment to permit adherence. Attached vibrios were counted directly by an immunofluorescence technique and by the pour plate technique after detachment of the cells. To study the colonization process, rifampicin-resistant strains of V. cholerae O1 were used. V. cholerae O1 strains, including those resistant to rifampicin, were able to attach to shrimp and crab carapaces. Dorsal crab carapaces showed higher levels of attachment than ventral carapaces. Colonization of V. cholerae O1 on these carapaces was also demonstrated. Both attachment and colonization on the shrimp exoskeleton were optimal at a salinity of 1.0 to 1.5%, a pH of 6.0 to 7.0, and a temperature of 37C. Less than 2% attachment at 3C contrasted with >20% attachment at 37C. Even at 3% NaCl, some attachment was observed. Although attachment percentages may appear low (2 to 20%), they represent significant numbers, about 3.7 to 5.6 log10 CFU per carapace. A rugose V. cholerae O1 strain attached to and colonized the shrimp carapace in a fashion very similar to that of the smooth strain from which it was derived. The ability of V. cholerae O1 to attach to and colonize exoskeletons of edible crustaceans provides a potential means of survival in aquatic environments. Concentrations of vibrios that may be reached on a single crab or shrimp carapace are clearly of concern with regard to public health.
Degradación anaerobia de dos tipos de lactosuero en reactores UASB
Condiciones microbiológicas en el proceso de sacrificio en un rastro municipal del estado de Hidalgo
The role of foods in Salmonella infections. In: Salmonella - A Dangerous Foodborne Pathogen
APLICACIÓN DE SALES DE ACIDOS ORGÁNICOS EN LA CONSERVACIÓN DE CARNE DE CONEJO.
Survival of Brucella abortus in milk fermented with a yoghurt starter culture
Optimization of thermal protein precipitation from acid whey
COLORANT EXTRACTION FROM RED PRICKLY PEAR (OPUNTIA LASIACANTHA) FOR FOOD APPLICATION
An in situ method to study the reaction catalyzed by alkaline phosphatase on DNP