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dc.contributor.authorLim, Pang Yong
dc.contributor.editorHasegawa, Hiroshi
dc.date.accessioned2019-08-07T01:39:07Z
dc.date.available2019-08-07T01:39:07Z
dc.date.issued1987
dc.identifier.citationLim, P. Y. (1987). Vibrio parahaemolyticus. In H. Hasegawa (Ed.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (pp. E-8.1-E-8.6). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.en
dc.identifier.isbn9971881586
dc.identifier.urihttp://hdl.handle.net/20.500.12066/5342
dc.description.abstractFood poisoning due to Vibrio parahaemolyticus is afood-borne infection resulting from the ingestion of alarge number of this organism (about 106-109 viable cells). The major symptoms are diarrhea and abdominal pain with headache, fever, and vomiting also occurring. The organisms are excreted during the acute stage of the illness after which they decrease rapidly.The differentiation of V. parahaemolyticus from other pathogenic species of Vibrio is based mainly on salt tolerance, Voges-Proskauer reaction, fermentation of sucrose, and growth at 43°C. Presented in the paper is the methodology of determining the presence of Vibrio cholera in fish and fishery products.en
dc.language.isoenen
dc.publisherMarine Fisheries Research Department, Southeast Asian Fisheries Development Centeren
dc.subjectVibrio parahaemolyticus
dc.subjectVibrio cholerae
dc.titleMicrobial procedure: Vibrio parahaemolyticusen
dc.typeBook chapteren
dc.citation.spageE-8.1
dc.citation.epageE-8.6
dc.subject.asfamanualsen
dc.subject.asfaculture mediaen
dc.subject.asfaanalysisen
dc.subject.asfaanalytical techniquesen
dc.subject.asfamethodologyen
dc.subject.asfafishery productsen
dc.subject.asfaFishery industryen
dc.subject.asfafood technologyen
dc.subject.asfastandardsen
dc.subject.asfaspecificationsen
dc.subject.asfaAerobic bacteriaen
dc.subject.asfamicrobiological analysisen
dc.subject.asfamicroorganismsen
dc.subject.asfapathogenic bacteriaen
dc.subject.asfapathogensen
dc.subject.asfaHealth and safetyen
dc.subject.asfapublic healthen
dc.subject.asfamicrobial contaminationen
dc.citation.bookTitleLaboratory Manual on Analytical Methods and Procedures for Fish and Fish Productsen


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