OF THE THESISThe effect of lime juice on Vibrio parahaemolyticus and Salmonella enterica inactivation In experiments with Salmonella at room temperature, a mean log reduction of 0.8 was observed while at refrigeration temperature a mean log reduction of 2.1 was observed.iii Reduction in Vibrio parahaemolyticus could only be estimated based on starting levels and detection limits as the plate counts were always below the detection limit for all the times studied (10-150 minutes), both at room and refrigeration temperatures. In experiments at room temperature, log reductions varied from >4.5 to >5.2 while at refrigeration temperature, log reductions varied from >3.5 to >4.3. In experiments testing the inhibitory effect of lime juice, without the fish matrix, more than 5 log reductions in counts was observed on both bacteria.We conclude that preparing ceviche reduces Vibrio parahaemolyticus risk significantly but is less effective for control of Salmonella enetrica.iv ACKNOWLEDGEMENTS