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

doi:10.15381/rpb.v4i1-2.8334

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

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

Amabilia Vilcapoma, Abad Flobes, Jobge León, Déboba Alvarado

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Resumen

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[%]).

Título traducido de la contribución	Determinacion de la frecuencia de Vibrio parahemolyticus y otros vibriones halofilicos en alimentos preparados con productos marinos frescos y procesados
Idioma original	Inglés
Páginas (desde-hasta)	17-20
Número de páginas	4
Publicación	Revista Peruana de Biologia
Volumen	4
N.º	1-2
DOI	https://doi.org/10.15381/rpb.v4i1-2.8334
Estado	Publicada - 1992
Publicado de forma externa	Sí

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

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[%]).",

author = "Amabilia Vilcapoma and Abad Flobes and Jobge Le{\'o}n and D{\'e}boba Alvarado",

year = "1992",

doi = "10.15381/rpb.v4i1-2.8334",

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volume = "4",

pages = "17--20",

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T1 - Determination of the frequency of Vibrio parahaemolyticus and other halophilic vibrios in fresh prepared foods and processed marine products

AU - Vilcapoma, Amabilia

AU - Flobes, Abad

AU - León, Jobge

AU - Alvarado, Déboba

PY - 1992

Y1 - 1992

N2 - 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[%]).

AB - 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[%]).

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AN - SCOPUS:84985905493

SN - 1561-0837

VL - 4

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JO - Revista Peruana de Biologia

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

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