title: [Isolation of halphilic vibrios in marine fishes and fish products].
abstract: Examinations of 882 samples of newly caught, frozen, salted, sun-dried and smoked marine fish and of 50 samples of canned fish and preserves were conducted to study the contamination with halophil vibrios of the marine fish and fish products. The newly caught fish was found to be contaminated with Vibrio parahaemolyticus on the average in 28.6 per cent of the cases and with Vibrio alginolyitcus, on the average in 52.2 per cent of the instances. The Vibrio parahaemolyticus contamination of the marine fish during its processing and storage varied from 3.3 up to 21.7 per cent. The contamination of the fish was noted to be greatest in summer months. These microorganisms were not isolated in canned fish and preserves. In the course of research a total of 845 strains of halophil microorganisms were isolated, 240 of which were found to be similar to Vibrio parahaemolyticus. The properties of the cultures isolated were studied.
mesh_terms: D000818:Animals; D005396:Fish Products / Q000032:analysis*; D005399:Fishes / Q000382:microbiology*; D005516:Food Microbiology; D005519:Food Preservation; D012621:Seasons; D014733:Vibrio / Q000302:isolation & purification; D014736:Vibrio parahaemolyticus
vernacular_title: Vydelenie galofil'nykh vibrionov iz morskoĭ ryby i rybnykh produktov