Effect of Lime Juice on Vibrio parahaemolyticus and Salmonella enterica Inactivation during the Preparation of the Raw Fish Dish Ceviche

Mathurand, Prateek; Schaffner, Donald W.

doi:10.4315/0362-028x.jfp-12-526

Cited by 16 publications

(13 citation statements)

References 36 publications

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“…Our result is supported by Mathur's findings [28] that lime juice is effective in inactivation of both V. parahaemolyticus and Salmonella Enterica. He also found that refrigeration while marinating the fish had a significant impact on Salmonella reduction.…”

Section: Decontamination Of Shrimp Using Organic Acidssupporting

confidence: 88%

“…Our observation that lemon juice was more effective at refrigerator temperature than lemon at room temperature at 0.25 and 1 h is supported by Mathur's postulation [28] that when cells are exposed concurrently to two stresses (acid and refrigeration), this results in a greater reduction.…”

Section: Decontamination Of Shrimp Using Organic Acidssupporting

confidence: 68%

“…For addition of Vibrio directly to the lime juice, a 3 log reduction within 5 min and complete elimination after 2 h were observed. The buffering effect of shrimp or fish tissues was thought as a reason for reducing the antimicrobial effect of acidic sauces [28,58].…”

Section: Decontamination Of Shrimp Using Organic Acidsmentioning

confidence: 99%

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Vibriosis and Aeromonas infection in shrimp: Isolation, sequencing, and control

Fadel

El-Lamie

2019

Int J One Health

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Background and Aim: Shrimp is one of the most commonly consumed types of seafood. It is a very nutritious healthy food. Shrimp is low in calories and rich in protein and healthy fats. It also contains a treasure trove of vitamins and minerals. On the negative side, it may be affected by many bacterial diseases which affect its health. Furthermore, it may be incriminated as a vector of foodborne illnesses that range from mild gastrointestinal upset to life-threatening diseases. This study was designed to assess the clinical picture and zoonotic importance of vibriosis and Aeromonas infection in live shrimp and to study the antibacterial effect of citric acid (lemon juice) and acetic acid (vinegar) on these pathogens. Materials and Methods: A total of 170 live shrimp (Metapenaeus monoceros) samples were collected from Suez City, Egypt. The samples were examined clinically, and then, they were enriched into alkaline peptone water and cultivated on thiosulfate-citrate-bile salts-sucrose agar and ampicillin MacConkey agar for the isolation of Vibrio and Aeromonas species, respectively. The recovered isolates were confirmed biochemically and genotypically using duplex polymerase chain reaction (PCR) and sequencing. The germicidal effects of vinegar and lemon on artificially contaminated shrimp samples with Aeromonas hydrophila and Vibrio parahaemolyticus at different times (0.25, 1, 1.5, and 24 h) and temperatures (5° and 30°C) were studied. Results: The results revealed that some of the infected shrimp were hypoxic, lethargic with abnormal swimming behavior. In most cases, body appendages, telsons, uropods, and gills took black coloration. In addition, the hepatopancreas appeared soft, swollen, and congested. The prevalence rates of vibriosis in each of the musculature and hepatopancreas were 4.7%, while the prevalence rates of Aeromonas infection in the musculature and hepatopancreas were 11.8% and 11.2%, respectively. Duplex PCR showed that Aeromonas isolates gave double bands: 237 bp specific for gcat and 500 bp specific for 16S rRNA, while Vibrio spp. and Plesiomonas shigelloides isolates gave single band at 500 bp. The effect of organic acid treatment showed that acetic acid (vinegar 5%) had increasing reduction rates that reached its maximum level after 24 h; where it caused (100% inhibition) for A. hydrophila at both temperatures and (33.63% and 60% inhibition) for V. parahaemolyticus at refrigerator and room temperatures, respectively. Moreover, acetic acid was more effective at room temperature than at refrigerator temperature. Concerning the effect of lemon juice (citric acid), it was more effective than acetic acid at short marination (0.25 and 1 h) at both temperatures for the two pathogens. Moreover, lemon was more effective at refrigerator temperature than at room temperature at the same aforementioned time. The difference between the reduction effects of the two acids on both pathogens was statistically significant (p<0.0001). Conclusion: Overall, the examined shrimp samples were found to be vectors for Vibrio and Aeromonas spp. Application of hygienic measures during handling and cooking of shrimp should be esteemed. The organic acid treatment trial showed that vinegar and lemon juice can be used as a safe and economic method to limit the microbial contamination in seafood.

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Section: Decontamination Of Shrimp Using Organic Acidssupporting

confidence: 88%

Section: Decontamination Of Shrimp Using Organic Acidssupporting

confidence: 68%

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Vibriosis and Aeromonas infection in shrimp: Isolation, sequencing, and control

Fadel

El-Lamie

2019

Int J One Health

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“…Typically, ceviche is made by marinating uncooked tilapia in vinegar or citrus juice or a mixture of lime and other citrus juices, and seasoning them with salt, cucumber, onion, pepper, and other spices. Other major recipe variables include the temperature (either room or refrigerator) and time of marination (Mathur & Schaffner, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effect of ultrasound treatment on dehydration kinetics and physicochemical, microbiological, structural and rehydration characteristics of tilapia

Ríos

Ulloa

et al. 2020

CyTA - Journal of Food

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The effect of ultrasound for 15 and 30 min (40 kHz, 130 W, 10% salt solution, 25°C) on dehydration kinetics and physicochemical, microbiological, structural and rehydration characteristics of tilapia cubes dehydrated at 35°C was evaluated. The ultrasound treatments decreased dehydration time in the range of 8.7-19.2%, in comparison with the control treatments (15 and 30 min, 10% salt solution, 25°C). Of the Wang and Singh, Lewis, Modified Page and Page models, the last one was the one that better described the dehydration kinetics. The ultrasound significantly (p < .05) increased the ash content and significantly (p < .05) decreased the a w of the dehydrated tilapia cubes but did not have an effect on the microbiological characteristics. In addition, the tilapia cubes treated with ultrasound presented porous structures with large and irregular cavities, which increased the amount of moisture absorbed in the rehydration, in comparison with the control treatments. Efecto del tratamiento de ultrasonido en las cinéticas de deshidratación y características fisicoquímicas, microbiológicas, estructurales y de rehidratación de cubos de tilapia (Oreochromis niloticus) deshidratadas con aire a baja temperatura RESUMEN Se evaluó el efecto del ultrasonido por 15 y 30 min (40 kHz, 130 W, solución de sal al 10%, 25°C) en las cinéticas de deshidratación y características fisicoquímicas, microbiológicas, estructurales y de rehidratación de cubos de tilapia deshidratados a 35°C. Los tratamientos de ultrasonido disminuyeron el tiempo de deshidratación en el rango de 8.7-19.2%, en comparación con los tratamientos controles (15 y 30 min en solución de sal al 10%, 25°C). De los modelos de Wang y Singh, Lewis, Page Modificado y Page, el último fue el que mejor describió las cinéticas de deshidratación. El ultrasonido incrementó significativamente el contenido de cenizas y disminuyó significativamente la a w de cubos de tilapia deshidratados, pero no tuvo efecto sobre las características microbiológicas. Además, los cubos de tilapia tratados con ultrasonido presentaron estructuras porosas con cavidades grandes y porosas, lo cual aumentó la cantidad de agua absorbida en la rehidratación, en comparación con los tratamientos control.

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“…Sallam et al (2008) reported similar results where Vibrio was not detected in marinated Pacific saury treated with marinating solutions containing either 12% NaCl and 2% acetic acid or 12% NaCl and 3% acetic acid and stored at 4°C for 90 days. V. parahaemolyticus was also reported to be reduced to below detection limits (∼5-log reduction) with the use of lime juice for marinating (Mathurand et al, 2013). Finally, there are no records of association of Vibrio spp.with canned food.…”

Section: Vibriomentioning

confidence: 99%

Effect of technological processing on the safety of Indian mackerel (Rastrelliger kangurata) from Suez, Egypt

Amin¹,

Ahmed²,

Rasmey³

et al. 2018

Egypt. J. of Aquatic Biolo. and Fish.

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This study investigated the effect of different fish processing technologies on the bacteriological safety and heavy metal contents of Indian mackerel fish products. Mackerel was processed by salting (dry salt 15%), hot marinating (2.5% acetic acid and 3% NaCl) or canning (hot vegetable oil, brine 3% or tomato sauce 8%). Fresh, chilled fish from the local market had an aerobic colony count of 5.1± 0.2 logs CFU/g and the presence of Salmonella enterica was confirmed using API diagnostics and 16S rDNA. Marination and salting resulted in 4 and 1.3 logs CFU/g reduction in aerobic colony counts, respectively. Canning eliminated all viable bacterial growth, regardless of filling medium (vegetable oil, brine or tomato sauce). Processing technologies had no effect on the heavy metal (Hg, Cd, Pb, and Cu) content of the fish products.The estimated daily and weekly intake values of Pb and Cd from fresh fish and their products were below the recommended safety regulations. Canning, followed by marination, were the safer options for the preservation of Indian mackerel (compared to salting).

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Effect of Lime Juice on Vibrio parahaemolyticus and Salmonella enterica Inactivation during the Preparation of the Raw Fish Dish Ceviche

Cited by 16 publications

References 36 publications

Vibriosis and Aeromonas infection in shrimp: Isolation, sequencing, and control

Vibriosis and Aeromonas infection in shrimp: Isolation, sequencing, and control

Effect of ultrasound treatment on dehydration kinetics and physicochemical, microbiological, structural and rehydration characteristics of tilapia

Effect of technological processing on the safety of Indian mackerel (Rastrelliger kangurata) from Suez, Egypt

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