RUcore: Rutgers University Community Repository
The effect of lime juice on Vibrio parahaemolyticus and Salmonella enterica inactivation during the preparation of raw fish dish ceviche
Descriptive
TitleInfo
Title
The effect of lime juice on Vibrio parahaemolyticus and Salmonella enterica inactivation during the preparation of raw fish dish ceviche
Name
(type = personal)
NamePart
(type = family)
Mathur
NamePart
(type = given)
Prateek
NamePart
(type = date)
1987-
DisplayForm
Prateek Mathur
Role
RoleTerm
(authority = RULIB)
author
Name
(type = personal)
NamePart
(type = family)
Schaffner
NamePart
(type = given)
Donald W
DisplayForm
Donald W Schaffner
Affiliation
Advisory Committee
Role
RoleTerm
(authority = RULIB)
chair
Name
(type = personal)
NamePart
(type = family)
Matthews
NamePart
(type = given)
Karl R
DisplayForm
Karl R Matthews
Affiliation
Advisory Committee
Role
RoleTerm
(authority = RULIB)
internal member
Name
(type = personal)
NamePart
(type = family)
Chikindas
NamePart
(type = given)
Mikhail
DisplayForm
Mikhail Chikindas
Affiliation
Advisory Committee
Role
RoleTerm
(authority = RULIB)
internal member
Name
(type = corporate)
NamePart
Rutgers University
Role
RoleTerm
(authority = RULIB)
degree grantor
Name
(type = corporate)
NamePart
Graduate School - New Brunswick
Role
RoleTerm
(authority = RULIB)
school
TypeOfResource
Text
Genre
(authority = marcgt)
theses
OriginInfo
DateCreated
(qualifier = exact)
2012
DateOther
(qualifier = exact);
(type = degree)
2012-05
Place
PlaceTerm
(type = code)
xx
Language
LanguageTerm
(authority = ISO639-2b);
(type = code)
eng
Abstract
(type = abstract)
Ceviche is a Peruvian raw fish dish. It is extremely popular in the South American countries and has recently gained prominence in USA. It can be made with many types of seafood but is most commonly in USA with tilapia. The most characteristic feature of ceviche is the use of lime juice for marinating the raw fish. No ingredient of the dish is cooked in the conventional sense of applying heat. There have been confirmed cases of cholera in Peru, New Jersey and Florida, associated with ceviche. Since lime juice is sole means of controlling risk in ceviche recipes across the world, it is important to study its anti-bacterial effects. Even though the literature is very rich in the use of organic acids as anti-bacterial agents, little data exists for their effect in seafood systems. The objective of the study was to study the anti-bacterial effects of lime juice marination in ceviche as it would be prepared in restaurants or homes. Target pathogens were Vibrio parahaemolyticus and Salmonella enetrica. Samples were incubated at room temperature (25°C) and refrigeration temperature (4°C) for time intervals up to 150 minutes. 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. 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.
Subject
(authority = RUETD)
Topic
Food Science
RelatedItem
(type = host)
TitleInfo
Title
Rutgers University Electronic Theses and Dissertations
Identifier
(type = RULIB)
ETD
Identifier
ETD_3949
PhysicalDescription
Form
(authority = gmd)
electronic resource
InternetMediaType
application/pdf
InternetMediaType
text/xml
Extent
ix, 63 p. : ill.
Note
(type = degree)
M.S.
Note
(type = bibliography)
Includes bibliographical references
Note
(type = statement of responsibility)
by Prateek Mathur
Subject
(authority = ETD-LCSH)
Topic
Ceviche--Preservation
Subject
(authority = ETD-LCSH)
Topic
Vibrio parahaemolyticus
Subject
(authority = ETD-LCSH)
Topic
Salmonella infections
Subject
(authority = ETD-LCSH)
Topic
Cooking (Limes)
Subject
(authority = ETD-LCSH)
Topic
Antibacterial agents
Identifier
(type = hdl)
http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000065217
RelatedItem
(type = host)
TitleInfo
Title
Graduate School - New Brunswick Electronic Theses and Dissertations
Identifier
(type = local)
rucore19991600001
Location
PhysicalLocation
(authority = marcorg);
(displayLabel = Rutgers, The State University of New Jersey)
NjNbRU
Identifier
(type = doi)
doi:10.7282/T3ST7NSB
Genre
(authority = ExL-Esploro)
ETD graduate
Back to the top
Rights
RightsDeclaration
(ID = rulibRdec0006)
The author owns the copyright to this work.
RightsHolder
(type = personal)
Name
FamilyName
Mathur
GivenName
Prateek
Role
Copyright Holder
RightsEvent
Type
Permission or license
DateTime
(encoding = w3cdtf);
(qualifier = exact);
(point = start)
2012-04-13 18:16:43
AssociatedEntity
Name
Prateek Mathur
Role
Copyright holder
Affiliation
Rutgers University. Graduate School - New Brunswick
AssociatedObject
Type
License
Name
Author Agreement License
Detail
I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
RightsEvent
DateTime
(encoding = w3cdtf);
(qualifier = exact);
(point = start)
2012-05-31
DateTime
(encoding = w3cdtf);
(qualifier = exact);
(point = end)
2012-11-30
Type
Embargo
Detail
Access to this PDF has been restricted at the author's request. It will be publicly available after November 30th, 2012.
Copyright
Status
Copyright protected
Availability
Status
Open
Reason
Permission or license
Back to the top
Technical
FileSize
(UNIT = bytes)
785408
OperatingSystem
(VERSION = 5.1)
windows xp
ContentModel
ETD
MimeType
(TYPE = file)
application/pdf
MimeType
(TYPE = container)
application/x-tar
FileSize
(UNIT = bytes)
788480
Checksum
(METHOD = SHA1)
cc436467f7db9adb0dd4660441e1c8d33e06ea2e
Back to the top
Statistical Profile