Recovery of strains of Vibrio parahaemolyticus inoculated in marine shrimp Litopenaeus vannamei exposed to the cooling and freezing temperatures

Detalhes bibliográficos
Autor(a) principal: Dannielle Batista Rolim Sousa
Data de Publicação: 2007
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Biblioteca Digital de Teses e Dissertações da UFC
Texto Completo: http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=7682
Resumo: The aim of this study was to evaluate the survival of Vibrio parahaemolitycus inoculated in meat homogenate of shrimp Litopenaeus vannamei at different temperatures of refrigeration (refrigerator, freezer and isothermic box with ice) during ten days and on the 15th, 20th and 25th days. The experiment was repeated six times during October 2005 to March 2006. Shrimps were obtained on fish market located at Praia do Mucuripe, Fortaleza, CearÃ. In the laboratory, the shrimps were washed with distilled water and from immersed in boiling water for five minutes in order to eliminate any other Vibrio the sample. The sample inoculation happened with the contact between the shrimps and the V. parahaemolyticus culture during five minutes. Then, the sample was divided in 40 portions with 25 g each. One of the portions was used as zero time. The other 39 portions were separated in 3 batches and mantained on freezer (- 21ÂC), refrigerator (11ÂC) and isothermic box with ice (-1ÂC to 13ÂC). The number of V. parahaemolyticus was monitored for 10 days and on 15th, 20th and 25th days by the plate count method on TCBS and PCA media. All temperatures were efficient to control the viable cells of V. parahaemolyticus. The action of cold produced by ice, refrigerator and freezer inhibit the bacterial growth on shrimps. The freezer was the most efficient treatment to reduce the V. parahaemolyticus on shrimp samples.
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spelling info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisRecovery of strains of Vibrio parahaemolyticus inoculated in marine shrimp Litopenaeus vannamei exposed to the cooling and freezing temperaturesRecuperaÃÃo de cepas de vibrio para haemolyticus inoculadas em camarÃo marinho litopenaeus vannamei submetido Ãs temperaturas de resfriamento e congelamento2007-04-13Regine Helena Silva dos Fernandes Vieira09061029368Silvana Saker Sampaio22091831387http://lattes.cnpq.br/850382405059638662897802391http://lattes.cnpq.br/1362452926412025 Dannielle Batista Rolim SousaUniversidade Federal do CearÃPrograma de PÃs-GraduaÃÃo em Engenharia de PescaUFCBRShrimp Bacteria VibrioCamarÃo BactÃrias VibrioENGENHARIA DE PESCAThe aim of this study was to evaluate the survival of Vibrio parahaemolitycus inoculated in meat homogenate of shrimp Litopenaeus vannamei at different temperatures of refrigeration (refrigerator, freezer and isothermic box with ice) during ten days and on the 15th, 20th and 25th days. The experiment was repeated six times during October 2005 to March 2006. Shrimps were obtained on fish market located at Praia do Mucuripe, Fortaleza, CearÃ. In the laboratory, the shrimps were washed with distilled water and from immersed in boiling water for five minutes in order to eliminate any other Vibrio the sample. The sample inoculation happened with the contact between the shrimps and the V. parahaemolyticus culture during five minutes. Then, the sample was divided in 40 portions with 25 g each. One of the portions was used as zero time. The other 39 portions were separated in 3 batches and mantained on freezer (- 21ÂC), refrigerator (11ÂC) and isothermic box with ice (-1ÂC to 13ÂC). The number of V. parahaemolyticus was monitored for 10 days and on 15th, 20th and 25th days by the plate count method on TCBS and PCA media. All temperatures were efficient to control the viable cells of V. parahaemolyticus. The action of cold produced by ice, refrigerator and freezer inhibit the bacterial growth on shrimps. The freezer was the most efficient treatment to reduce the V. parahaemolyticus on shrimp samples.O presente trabalho teve como objetivo recuperar Vibrio parahaemolyticus, inoculado em homogenato de camarÃo marinho, Litopenaeus vannamei livre de vÃbrios, submetido a diferentes temperaturas de refrigeraÃÃo (caixa isotÃrmica com gelo, geladeira e freezer) por dez dias, e nos 15o, 20o e 25o dias. Foram realizadas seis repetiÃÃes do experimento, no perÃodo de outubro de 2005 a marÃo de 2006. O camarÃo foi adquirido na feira de pescado da Praia do Mucuripe, Fortaleza-CearÃ. Em laboratÃrio, 1.500 g de camarÃo eram lavados com Ãgua destilada e imersos em Ãgua fervente por cinco minutos para eliminar qualquer Vibrio presente na amostra. A contaminaÃÃo do camarÃo era feita mediante o contacto dos animais com a cultura de V. parahaemolyticus, por cinco minutos. A amostra era dividida em 40 fraÃÃes de 25 g sendo uma delas usada para contagem no tempo zero e as restantes divididas em trÃs lotes sendo estocadas em trÃs temperaturas: caixa isotÃrmica com gelo (-1 a 13ÂC), geladeira (11ÂC) e freezer (-21ÂC). Por dez dias seguidos, e nos 15o, 20o e 25o dias, V. parahaemolyticus eram quantificados nos camarÃes atravÃs do MÃtodo de Contagem PadrÃo em Placas, em meios de TCBS e PCA. Todas as trÃs temperaturas foram eficientes no controle da viabilidade de V. parahaemolyticus. A aÃÃo do frio gerado por gelo, geladeira e freezer inibe o crescimento dessa bactÃria em camarÃes, sendo a temperatura do freezer, a mais eficiente na reduÃÃo dessa espÃcie bacteriana em camarÃes.CoordenaÃÃo de AperfeiÃoamento de NÃvel Superiorhttp://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=7682application/pdfinfo:eu-repo/semantics/openAccessporreponame:Biblioteca Digital de Teses e Dissertações da UFCinstname:Universidade Federal do Cearáinstacron:UFC2019-01-21T11:20:40Zmail@mail.com -
dc.title.en.fl_str_mv Recovery of strains of Vibrio parahaemolyticus inoculated in marine shrimp Litopenaeus vannamei exposed to the cooling and freezing temperatures
dc.title.alternative.pt.fl_str_mv RecuperaÃÃo de cepas de vibrio para haemolyticus inoculadas em camarÃo marinho litopenaeus vannamei submetido Ãs temperaturas de resfriamento e congelamento
title Recovery of strains of Vibrio parahaemolyticus inoculated in marine shrimp Litopenaeus vannamei exposed to the cooling and freezing temperatures
spellingShingle Recovery of strains of Vibrio parahaemolyticus inoculated in marine shrimp Litopenaeus vannamei exposed to the cooling and freezing temperatures
Dannielle Batista Rolim Sousa
CamarÃo
BactÃrias
Vibrio
ENGENHARIA DE PESCA
title_short Recovery of strains of Vibrio parahaemolyticus inoculated in marine shrimp Litopenaeus vannamei exposed to the cooling and freezing temperatures
title_full Recovery of strains of Vibrio parahaemolyticus inoculated in marine shrimp Litopenaeus vannamei exposed to the cooling and freezing temperatures
title_fullStr Recovery of strains of Vibrio parahaemolyticus inoculated in marine shrimp Litopenaeus vannamei exposed to the cooling and freezing temperatures
title_full_unstemmed Recovery of strains of Vibrio parahaemolyticus inoculated in marine shrimp Litopenaeus vannamei exposed to the cooling and freezing temperatures
title_sort Recovery of strains of Vibrio parahaemolyticus inoculated in marine shrimp Litopenaeus vannamei exposed to the cooling and freezing temperatures
author Dannielle Batista Rolim Sousa
author_facet Dannielle Batista Rolim Sousa
author_role author
dc.contributor.advisor1.fl_str_mv Regine Helena Silva dos Fernandes Vieira
dc.contributor.advisor1ID.fl_str_mv 09061029368
dc.contributor.referee1.fl_str_mv Silvana Saker Sampaio
dc.contributor.referee1ID.fl_str_mv 22091831387
dc.contributor.referee1Lattes.fl_str_mv http://lattes.cnpq.br/8503824050596386
dc.contributor.authorID.fl_str_mv 62897802391
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/1362452926412025
dc.contributor.author.fl_str_mv Dannielle Batista Rolim Sousa
contributor_str_mv Regine Helena Silva dos Fernandes Vieira
Silvana Saker Sampaio
dc.subject.por.fl_str_mv CamarÃo
BactÃrias
Vibrio
topic CamarÃo
BactÃrias
Vibrio
ENGENHARIA DE PESCA
dc.subject.cnpq.fl_str_mv ENGENHARIA DE PESCA
dc.description.sponsorship.fl_txt_mv CoordenaÃÃo de AperfeiÃoamento de NÃvel Superior
dc.description.abstract.por.fl_txt_mv The aim of this study was to evaluate the survival of Vibrio parahaemolitycus inoculated in meat homogenate of shrimp Litopenaeus vannamei at different temperatures of refrigeration (refrigerator, freezer and isothermic box with ice) during ten days and on the 15th, 20th and 25th days. The experiment was repeated six times during October 2005 to March 2006. Shrimps were obtained on fish market located at Praia do Mucuripe, Fortaleza, CearÃ. In the laboratory, the shrimps were washed with distilled water and from immersed in boiling water for five minutes in order to eliminate any other Vibrio the sample. The sample inoculation happened with the contact between the shrimps and the V. parahaemolyticus culture during five minutes. Then, the sample was divided in 40 portions with 25 g each. One of the portions was used as zero time. The other 39 portions were separated in 3 batches and mantained on freezer (- 21ÂC), refrigerator (11ÂC) and isothermic box with ice (-1ÂC to 13ÂC). The number of V. parahaemolyticus was monitored for 10 days and on 15th, 20th and 25th days by the plate count method on TCBS and PCA media. All temperatures were efficient to control the viable cells of V. parahaemolyticus. The action of cold produced by ice, refrigerator and freezer inhibit the bacterial growth on shrimps. The freezer was the most efficient treatment to reduce the V. parahaemolyticus on shrimp samples.
O presente trabalho teve como objetivo recuperar Vibrio parahaemolyticus, inoculado em homogenato de camarÃo marinho, Litopenaeus vannamei livre de vÃbrios, submetido a diferentes temperaturas de refrigeraÃÃo (caixa isotÃrmica com gelo, geladeira e freezer) por dez dias, e nos 15o, 20o e 25o dias. Foram realizadas seis repetiÃÃes do experimento, no perÃodo de outubro de 2005 a marÃo de 2006. O camarÃo foi adquirido na feira de pescado da Praia do Mucuripe, Fortaleza-CearÃ. Em laboratÃrio, 1.500 g de camarÃo eram lavados com Ãgua destilada e imersos em Ãgua fervente por cinco minutos para eliminar qualquer Vibrio presente na amostra. A contaminaÃÃo do camarÃo era feita mediante o contacto dos animais com a cultura de V. parahaemolyticus, por cinco minutos. A amostra era dividida em 40 fraÃÃes de 25 g sendo uma delas usada para contagem no tempo zero e as restantes divididas em trÃs lotes sendo estocadas em trÃs temperaturas: caixa isotÃrmica com gelo (-1 a 13ÂC), geladeira (11ÂC) e freezer (-21ÂC). Por dez dias seguidos, e nos 15o, 20o e 25o dias, V. parahaemolyticus eram quantificados nos camarÃes atravÃs do MÃtodo de Contagem PadrÃo em Placas, em meios de TCBS e PCA. Todas as trÃs temperaturas foram eficientes no controle da viabilidade de V. parahaemolyticus. A aÃÃo do frio gerado por gelo, geladeira e freezer inibe o crescimento dessa bactÃria em camarÃes, sendo a temperatura do freezer, a mais eficiente na reduÃÃo dessa espÃcie bacteriana em camarÃes.
description The aim of this study was to evaluate the survival of Vibrio parahaemolitycus inoculated in meat homogenate of shrimp Litopenaeus vannamei at different temperatures of refrigeration (refrigerator, freezer and isothermic box with ice) during ten days and on the 15th, 20th and 25th days. The experiment was repeated six times during October 2005 to March 2006. Shrimps were obtained on fish market located at Praia do Mucuripe, Fortaleza, CearÃ. In the laboratory, the shrimps were washed with distilled water and from immersed in boiling water for five minutes in order to eliminate any other Vibrio the sample. The sample inoculation happened with the contact between the shrimps and the V. parahaemolyticus culture during five minutes. Then, the sample was divided in 40 portions with 25 g each. One of the portions was used as zero time. The other 39 portions were separated in 3 batches and mantained on freezer (- 21ÂC), refrigerator (11ÂC) and isothermic box with ice (-1ÂC to 13ÂC). The number of V. parahaemolyticus was monitored for 10 days and on 15th, 20th and 25th days by the plate count method on TCBS and PCA media. All temperatures were efficient to control the viable cells of V. parahaemolyticus. The action of cold produced by ice, refrigerator and freezer inhibit the bacterial growth on shrimps. The freezer was the most efficient treatment to reduce the V. parahaemolyticus on shrimp samples.
publishDate 2007
dc.date.issued.fl_str_mv 2007-04-13
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
status_str publishedVersion
format masterThesis
dc.identifier.uri.fl_str_mv http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=7682
url http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=7682
dc.language.iso.fl_str_mv por
language por
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal do CearÃ
dc.publisher.program.fl_str_mv Programa de PÃs-GraduaÃÃo em Engenharia de Pesca
dc.publisher.initials.fl_str_mv UFC
dc.publisher.country.fl_str_mv BR
publisher.none.fl_str_mv Universidade Federal do CearÃ
dc.source.none.fl_str_mv reponame:Biblioteca Digital de Teses e Dissertações da UFC
instname:Universidade Federal do Ceará
instacron:UFC
reponame_str Biblioteca Digital de Teses e Dissertações da UFC
collection Biblioteca Digital de Teses e Dissertações da UFC
instname_str Universidade Federal do Ceará
instacron_str UFC
institution UFC
repository.name.fl_str_mv -
repository.mail.fl_str_mv mail@mail.com
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