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Biomedical subjects

I Karunasagar

Publications and source records attributed to I Karunasagar.

9 recordsLinked to original sources
PubMed1990

A toxin profile for shellfish involved in an outbreak of paralytic shellfish poisoning in India.

Toxin profiles of clams and oysters involved in the outbreak of paralytic shellfish poisoning in India in 1983 were studied by a liquid chromatographic technique. Gonyautoxins 1, 2, 3, 4 and 8, and 11-epigonyautoxin 8 appeared to be the major toxins along with small amounts of saxitoxin, neosaxitoxin, decarbamoylsaxitoxin, decarbamoylgonyautoxins 2 and 3, C3 and C4. Toxin profile suggests the involvement of Alexandrium spp. in this outbreak.

Animals↗
PubMed1989

Haemolysins of Vibrio parahaemolyticus strains passaged in mice.

Some phenotypically non-haemolytic strains of V. parahaemolyticus were observed to produce haemolysins after two passages in mices. Depending on the strain, both heat stable and heat labile haemolysins were induced. The heat stable haemolysin so induced, was immunologically different from the thermostable direct haemolysin produced by Kanagawa positive strains of V. parahaemolyticus.

Animals↗
PubMed1989

Virulence of Vibrio vulnificus strains isolated from seafoods.

A study was carried out on the relation between virulence of V. vulnificus assessed by LD50 in mice and other markers. V. vulnificus strains isolated from seafoods had LD50 ranging from 10(3)-10(7) for mice. Strains showing LD50 10(6) or less were generally haemolytic and settled after boiling. Resistance to bactericidal action of serum and ability to take up congo red was shown by all the strains.

Animals↗
PubMed1987

Dipylidiasis.

Explore the source record for details and available documents.

Cestode Infections↗
PubMed1986

Survival of Vibrio parahaemolyticus in cold smoked fish.

Fresh samples of mullet (Mugil cephalus) and oil sardines (Sardinella longiceps) obtained from a fish market were subjected to cold smoking. Some of the samples harboured low levels of Vibrio parahaemolyticus. After cold smoking, however, many samples showed relatively high levels of V. parahaemolyticus suggesting that a small population of naturally occurring organisms could multiply to significant levels during the process of cold smoking or during subsequent storage at room temperature. Nevertheless, smoke components were observed to exert an inhibitory effect on V. parahaemolyticus in broth. Salt concentration 1% appeared to increase the sensitivity of V. parahaemolyticus to smoke components.

Animals↗
PubMed1986

Evaluation of methods for enumeration of Vibrio parahaemolyticus from seafood.

The efficiency of several enrichment broths in recovering Vibrio parahaemolyticus inoculated into fish homogenates was studied. Recovery by the most probable number technique was very low in all the broths, while direct plating on thiosulfate citrate bile salt sucrose agar yielded better recovery. A decrease in the enrichment time to 8 from 18 h did not improve recovery. At concentrations exceeding 2.5 micrograms/ml, polymyxin was inhibitory to V. parahaemolyticus.

Animals↗
PubMed1986

Role of chitin in the survival of Vibrio parahaemolyticus at different temperatures.

Washed cells of Vibrio parahaemolyticus declined in numbers when incubated in phosphate-buffered saline for 6 h at different temperatures. Addition of chitin flakes to phosphate-buffered saline not only helped the organism to survive, but also resulted in an increase in cell numbers, particularly at 10 degrees C. The effect of chitin could not be simulated by N-acetylglucosamine, yeast extract, starch, or casein.

Acetylglucosamine↗