Determinacion de la frecuencia de Vibrio parahemolyticus y otros vibriones halofilicos en alimentos preparados con productos marinos frescos y procesados

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

Amabilia Vilcapoma, Abad Flobes, Jobge León, Déboba Alvarado

Research output: Contribution to journalArticlepeer-review

Abstract

This work was carried out in 1988 during summer and autumn seasons. 122 samples were tested; 88 from frozen fish, 40 from "cebiehe" marketed in, Lima, To processing and to isolate the halophilic vibrion it was followed the suggestion of FDA (1985). characterization of the isolates were done on morphological and cultural charaeteristcs and biochemical tests 57 presumptive strains were isolated, 42 from frozen fish and 15 from "cebieh.es". 5 strains Were identified as Vibrio parahaemolyticus (8.8[%]) and 14 strains like Vibrio alginolyticus (24.6,0). 38 strains were characterized as Vibrio sp. (66.6[%]).

Translated title of the contributionDetermination of the frequency of Vibrio parahaemolyticus and other halophilic vibrios in fresh prepared foods and processed marine products
Original languageSpanish
Pages (from-to)17-20
Number of pages4
JournalRevista Peruana de Biologia
Volume4
Issue number1-2
DOIs
StatePublished - 1992

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