Inativação de vibro colerae sob a ação dos ácidos acético e cítrico

Abstract

This research work was designed to evaluate the inactivation of Vibrio cholerae by the citric and acetic acids. In the first phase, the resistance of pure, O1 Inaba V. cholerae strains cultivated in TBS 1% was tested in contact with watery solutions of the citric and acetic acids under 0.1% to 1.0% concentrations. No viable cells of V. cholerae were retrieved under any of those tested concentrations. In the second phase samples of marine shrimps with 107 cells per ml of that bacterium were contaminated. Later, 25-g of shrimp subsamples were treated with lemon juice, red wine vinegar, and watery solutions of 4% acetic acid and 7% citric acid. After the contact time with the V. cholerae culture (15 min.) expired, CPP tests on TCBS were made. As a general conclusion, it was found out that none of the used solutions were effective for inactivating V. cholerae as shrimp contaminant