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Survival of Vibrio parahaemolyticus in presence of chlorine.

Venugopal, M. N. and Karunasagar, I. and Varadaraj, M. C. (2000) Survival of Vibrio parahaemolyticus in presence of chlorine. Journal of Food Science and Technology, 37 (5). pp. 517-519.

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Abstract

Vibrio parahaemolyticus is known to be a causative agent of gastroenteritis associated with seafood consumption. The concn. and contact time required by hypochlorite for killing/reducing cells of V. parahaemolyticus in phosphate buffered saline (PBS) and in association with fish (lesser sardine; Esculosa thoracata) was studied. A min. level of 0.5 p.p.m. of available chlorine was able to reduce the count of both Kanagawa positive (K+) and Kanagawa negative (K-) V. parahaemolyticus in PBS by 90% within 5 min; complete killing of both strains was achieved in 20 and 30 min, respectively. In fish artificially contaminated with K+ V. parahaemolyticus and exposed to 10 and 20 p.p.m. available chlorine, complete destruction of cells was observed in 10 min; at 30 p.p.m., the time required was only 5 min. Haemolytic activity of the K + V. parahaemolyticus was not affected by chlorine treatment. It is concluded that chlorinated water should be routinely employed as a disinfectant in sea food processing establishments to reduce risks of pathogen contamination.

Item Type: Article
Uncontrolled Keywords: BACTERIA-; CHLORINE-; DISINFECTION-; FISH-; FOOD-SAFETY-ANIMAL-FOODS; INHIBITION-; VIBRIO-; ANTIBACTERIAL-ACTIVITY; DISINFECTANTS-; VIBRIO-PARAHAEMOLYTICUS
Subjects: 600 Technology > 08 Food technology > 29 Microbiological food
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Jun 2011 05:23
Last Modified: 14 Jun 2011 05:23
URI: http://ir.cftri.com/id/eprint/2932

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