Millions of Vibrio cholerae O1 El Tor were rapidly eliminated when added to commercial ceviche prepared by marination of mahi-mahi fish in
lime juice. Likewise, large masses of viable vibrios present in laboratory contaminated fish, were readily eliminated after immersion in
lime juice, during the preparation of ceviche. The killing effect was evident within 5 min of exposure of vibrios to
lime juice, with reductions of more than 99.9% of the initial bacterial mass. After 2 h of marination of fish with
lime juice (the minimum recommended), no vibrios were detected in the lowest working dilutions (1:10, 1:100). The Vibrio mass eliminated by
lime juice was 2 to 6 logarithms greater than the maximum infectious dose, and 4 to 8 logs greater than the minimum infectious dose to induce
cholera El Tor. Also, the killing time was shorter than the elapsing time between preparing and serving food in homes or restaurants. The traditional marination of fish with
lime juice or its addition to seafood and meals immediately before consumption, should be protected and promoted to prevent
infection with
cholera vibrios. In the face of an epidemic of
cholera, consumption of ceviche prepared with
lime juice would be one of the safest ways to avoid
infection with V. cholerae.