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dc.contributor.authorVieira, Regine Helena Silva dos Fernandes-
dc.contributor.authorSousa, Oscarina Viana de-
dc.contributor.authorCosta, Renata Albuquerque-
dc.contributor.authorTheophilo, Grace Nazareth Diogo-
dc.contributor.authorMacrae, Andrew-
dc.contributor.authorFonteles Filho, Antônio Adauto-
dc.contributor.authorRodrigues, Dália dos Prazeres-
dc.date.accessioned2022-07-25T16:45:50Z-
dc.date.available2022-07-25T16:45:50Z-
dc.date.issued2010-
dc.identifier.citationVIEIRA, Regine Helena Silvados Fernandes; SOUSA, Oscarina Viana de; COSTA, Renata Albuquerque; THEOPHILO, Grace Nazareth Diogo; MACRAE, Andrew; FONTELES FILHO, Antônio Adauto; RODRIGUES; Dália dos Prazeres. Raw oysters can be a risk for infections. The Brazilian Journal of Infectious Diseases, Santa Catarina, v.14, n.1, jan./fev. 2010.pt_BR
dc.identifier.issn1413-8670-
dc.identifier.urihttp://www.repositorio.ufc.br/handle/riufc/67414-
dc.description.abstractThe aims of this study were to count and identify sucrose positive and negative vibrios isolated from cultivated Crassostrea rhizophorae oysters during their growing cycle. Every month for 12 months, 10 to 18 oysters were collected for study. Collections occurred at the Center for Studies of Coastal Aquaculture (CSCA), which is associated with the Institute of Marine Science, Labomar, located in Euzebio, Ceará, Brazil. Approximately 150 oysters and their intervalvular liquor were studied. Vibrio Standard Plates Counts (SPC) from oyster meat and their intervalvular liquor varied from 25 to 59,000,000 CFU/g. For most of the 12 months of the oysters' life, it was possible to identify Vibrio parahaemolyticus. Vibrio carchariae was identified in four collections. Among other isolated species, the most important, considering public health risks, was V. vulnificus, although only one strain was confirmed. We concluded that retail purchased oysters should never be eaten raw or undercooked because many species of the genus Vibrio are known to be pathogenic to humans and live naturally on and in shellfish throughout their life cycle.pt_BR
dc.language.isoenpt_BR
dc.publisherThe Brazilian Journal of Infectious Diseasespt_BR
dc.subjectSpeciantion - Vibrio sp.pt_BR
dc.subjectPublic healthpt_BR
dc.subjectOysterpt_BR
dc.subjectEspécie - Vibrio sp.pt_BR
dc.subjectSaúde públicapt_BR
dc.subjectOstrapt_BR
dc.titleRaw oysters can be a risk for infectionspt_BR
dc.typeArtigo de Periódicopt_BR
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