Ocorrência de Vibrio parahaemolyticus, Escherichia coli e de bacterias mesófilas em ostras

Dilma Scala Gelli; Takako Tachibana; Harumi Sakuma

doi:10.53393/rial.1979.39.37141

Vol. 39 No. 1 (1979), ORIGINAL ARTICLE

Vol. 39 No. 1 (1979)

Occurrence of Vibrio parahaemolyticus, Escherichia coli and mesophillic bacteria in oysters

ORIGINAL ARTICLE

https://doi.org/10.53393/rial.1979.39.37141

Published 1979-06-29

Dilma Scala Gelli⁺⁻
Takako Tachibana⁺⁻
Harumi Sakuma⁺⁻

Dilma Scala Gelli

Instituto Adolfo Lutz

Takako Tachibana

Instituto Adolfo Lutz

Harumi Sakuma

Instituto Adolfo Lutz

pdf (Português (Brasil))

Keywords

oysters, microbiological contaminants
Escherichia coli in oysters
Vibrio parahaemolyticus in oysters
mesophillic bacteria in oysters

How to Cite

1.

Gelli DS, Tachibana T, Sakuma H. Occurrence of Vibrio parahaemolyticus, Escherichia coli and mesophillic bacteria in oysters. Rev Inst Adolfo Lutz [Internet]. 1979 Jun. 29 [cited 2024 May 18];39(1):61-6. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/37141

Abstract

A bacteriological examination was ma de of 30 pools oí commercial oysters originating from the shores of Southern São Paulo and Northern Paraná. Mesophillic bacterias (staridard counting on plates) varied from 520 to 3,000,000 bacterias per g of oyster. Ericherichia coli varied from 3 to 24,000/ g and, Yibrio parahaemolyticus, from 9.1 to 3,900,000/g of oys ter. Ap par en tly, there was a seasonal influence on the frequencies obtained. The results are discussed in the light of Brazilian and international standards of microbiologic quality of bivalve mollusk foods as well as th e public health implications of the microbiological findings.

https://doi.org/10.53393/rial.1979.39.37141

pdf (Português (Brasil))

References

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3. COLWELL, R. R.; LOVELACE, T. E.; WAN, L.; KANEKO, T.; STALEY, T. CHEN, P. K. & TUBIASH, H. - Vibrio ptirtiluie-molyticus isolation, identification, classification, and ecology. J. Milk J food
Technol., 36: 202-13, 1973.

4. GELLI, D. S.; TACHIBANA, T. & SILVA, T. M. P. - Ocorrência de Vibrio parahaemolyticus em ostras e outros produtos
marinhos no litoral de São Paulo, Brasil. Revisão e considerações sobre o risco potencial para a saúde pública. Rev. Inst. Adolfo Lutz, 35/36 :9-16, 1975/76.

5. HUNT, D. A.; MIESCIER, J.; REDMAN, J. & SALINGER, A. - Mclluscan shellfish, fresh of fresh frozen oysters, mussels ,
or clams. In: APHA. Intersociety Agency jCommittee on Microbiological Methods for Foods. Compendium of methods for the microbiological examination of foods. Washington, D. C., v. 1976. p. 522-39.

6. LISTON, J. & BARROS, J. - Distribution of Vibrio pamhaemolyticus in the natural environment. J. Milk J food Technol., 36: 113-17, 1973.

7. LISTON, J. & MATCHES, J. R. - Fish, crustaceans, and precooked seafoods. Iri : APHA. II1 tersociety Agency / Commi ttee
on Microbiological Methods for Foods Com-peruliurn. of rneth.o ds for the microbiological examination o] foods. Washington, D. C., c1976. p. 507-2l.

8. PESSÔA, G. V. A. & SILVA, E. A. M. Meios de Rugai e Lisina-motilidade combinados em um só tubo para a identificação presuntiva de enterobactérias. Rev. Inst. Adolfo Lutz, 32 :97-100, 1972.

9. SAKAZAKI, R. - Recent trends of Vibrio par'ahaemolyticus as a causa tive agent of food poisoning. In: HOBBS, B. C. &
CHRISTIAN, J. H. B., ed. - The microbiological safety of foods. London, Academic Press, 1973. p. 375-85.

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Occurrence of Vibrio parahaemolyticus, Escherichia coli and mesophillic bacteria in oysters

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