Survival of Vibrio parahaemolyticus in presence of chlorine.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/2932/
jfst-203-00 |
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| Title |
Survival of Vibrio parahaemolyticus in presence of chlorine.
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| Creator |
Venugopal, M. N.
Karunasagar, I. Varadaraj, M. C. |
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| Subject |
29 Microbiological food
28 Meat, Fish & Poultry |
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| Description |
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.
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| Date |
2000
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/2932/1/JFST_2001_37_5_517-519.pdf
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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