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Tsutsuura S, Matsumoto M, Sakai K, Motegi R, Nishiumi T. Long-term storage under pressure in deep sea improved the microbiological safety and physical properties of whale meat. Heliyon 2024; 10:e29631. [PMID: 38655287 PMCID: PMC11036056 DOI: 10.1016/j.heliyon.2024.e29631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 03/28/2024] [Accepted: 04/11/2024] [Indexed: 04/26/2024] Open
Abstract
This study aimed to clarify the effects of deep-sea pressure storage on the quality of whale meat, especially microbiological safety and physical properties, to examine the effectiveness of deep-sea storage for long-term aging of whale meat. Microbiological safety, physical properties, color and appearance, water content, water activity, and pH of whale meat were examined after storage in the deep sea at depths of 2200-6000 m (22-60 MPa) for 4 months. During storage under high pressure at a depth of >4000 m (40 MPa), the growth of aerobic bacteria was inhibited in whale meat. The toughness of whale meat stored in deep sea at a depth of >4000 m became significantly tender than that before deep-sea storage. Long-term storage of whale meat under high pressure and low-temperature conditions in the deep sea at a depth of >4000 m was clarified to improve the microbiological safety and tenderness of whale meat.
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Affiliation(s)
- Satomi Tsutsuura
- Faculty of Agriculture, Niigata University, 8050 Ikarashi-2, Nishi-ku, Niigata, 950-2181, Japan
| | - Maki Matsumoto
- Faculty of Agriculture, Niigata University, 8050 Ikarashi-2, Nishi-ku, Niigata, 950-2181, Japan
| | - Kana Sakai
- Faculty of Agriculture, Niigata University, 8050 Ikarashi-2, Nishi-ku, Niigata, 950-2181, Japan
| | - Ryosuke Motegi
- Faculty of Agriculture, Niigata University, 8050 Ikarashi-2, Nishi-ku, Niigata, 950-2181, Japan
| | - Tadayuki Nishiumi
- Faculty of Agriculture, Niigata University, 8050 Ikarashi-2, Nishi-ku, Niigata, 950-2181, Japan
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Fang T, Wu Y, Xie Y, Sun L, Qin X, Liu Y, Li H, Dong Q, Wang X. Inactivation and Subsequent Growth Kinetics of Listeria monocytogenes After Various Mild Bactericidal Treatments. Front Microbiol 2021; 12:646735. [PMID: 33815335 PMCID: PMC8017141 DOI: 10.3389/fmicb.2021.646735] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Accepted: 03/01/2021] [Indexed: 01/09/2023] Open
Abstract
This study was carried out to investigate the effects of mild heat, lactic acid, benzalkonium chloride and nisin treatments on the inactivation, sublethal injury, and subsequent growth of Listeria monocytogenes. Results showed that the Bigelow model successfully described the thermal inactivation kinetics, while the Log-linear model with tail consistently offered the most accurate fit to LA, BC, and nisin inactivation curves of cells. Differential plating indicated that percentage of sublethal injury for nisin treated cells was significantly higher than that for the other three treatments. Compared to non-treated cells, significant extension of lag time was observed for all treated cells. The longer exposures to heat treatment contributed to the extended lag time of the survivors. While for LA, BC and nisin treated cells, the longest lag time was not observed at the most severe treatment conditions. The correlation analysis of sublethal injury percentage on the duration of lag time revealed that only heat treatment showed the significant correlation. Overall, the lag time analysis could evaluate a wide range of bacterial injury. Lag time of treated cells was significantly influenced by stress treatments and temperatures of recovery, however, there were not any significant changes in the maximum specific growth rate between treated and non-treated cells under isothermal recovery conditions. The information generated from this study is valuable for utilizing intervention strategies in the elimination or growth inhibition of L. monocytogenes.
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Affiliation(s)
- Taisong Fang
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Yufan Wu
- Research Centre of Analysis and Test, School of Chemistry and Molecular Engineering, East China University of Science and Technology, Shanghai, China
| | - Yani Xie
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Linjun Sun
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Xiaojie Qin
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Yangtai Liu
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Hongmei Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Qingli Dong
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Xiang Wang
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
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Wu D, Forghani F, Daliri EBM, Li J, Liao X, Liu D, Ye X, Chen S, Ding T. Microbial response to some nonthermal physical technologies. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.11.012] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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4
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Pre-enrichment step, incubation temperature and type of selective media affect the pathogenic Vibrio parahaemolyticus detection efficiency in frozen prawns. J Verbrauch Lebensm 2019. [DOI: 10.1007/s00003-019-01237-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Yamazaki K, Takeuchi K, Yamazaki Y, Mino S, Kasai H, Sawabe T, Sawabe T, Satomi M. Occurrence and Prevention of Injured Bacterial Cells in Fisheries. J JPN SOC FOOD SCI 2018. [DOI: 10.3136/nskkk.65.197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Koji Yamazaki
- Laboratory of Marine Food Science, Faculty of Fisheries Sciences, Hokkaido University
| | - Kantaro Takeuchi
- Laboratory of Microbiology, Faculty of Fisheries Sciences, Hokkaido University
| | - Yohei Yamazaki
- Laboratory of Microbiology, Faculty of Fisheries Sciences, Hokkaido University
| | - Sayaka Mino
- Laboratory of Microbiology, Faculty of Fisheries Sciences, Hokkaido University
| | - Hisae Kasai
- Laboratory of Microbiology, Faculty of Fisheries Sciences, Hokkaido University
| | - Toko Sawabe
- Department of Food Nutrition, Hakodate Junior College Hakodate
| | - Tomoo Sawabe
- Laboratory of Microbiology, Faculty of Fisheries Sciences, Hokkaido University
| | - Masataka Satomi
- National Research Institute of Fisheries Science, Japan Fisheries Research and Education Agency
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Wang W, Li M, Li Y. Intervention strategies for reducing Vibrio parahaemolyticus in seafood: a review. J Food Sci 2014; 80:R10-9. [PMID: 25472618 DOI: 10.1111/1750-3841.12727] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2014] [Accepted: 10/26/2014] [Indexed: 11/30/2022]
Abstract
Vibrio parahaeomolyticus, a natural inhabitant in estuarine marine water, has been frequently isolated from seafood. It has been recognized as the leading causative agent for seafoodborne illness all over the world. Numerous physical, chemical, and biological intervention methods for reducing V. parahaeomolyticus in seafood products have been investigated and practiced. Each intervention method has distinct advantages and disadvantages depending on the processing needs and consumer preference. This review provides a comprehensive overview of various intervention strategies for reducing V. parahaeomolyticus in seafood with an emphasis on the efficiency of bacterial inactivation treatments and the changes in sensory qualities of seafood. In the meantime, reported researches on alternative technologies which have shown effectiveness to inactivate V. parahaemolyticus in seawater and other food products, but not directly in seafood are also included. The successful applications of appropriate intervention strategies could effectively reduce or eliminate the contamination of V. parahaeomolyticus in seafood, and consequently contribute to the improvement of seafood safety and the reduction of public health risk.
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Affiliation(s)
- Wen Wang
- Inst. of Quality and Standard for Agro-Products, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, 310021, China; College of Biosystems Engineering and Food Science, Zhejiang Univ, Hangzhou, Zhejiang, 310058, China
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Bisha B, Simonson J, Janes M, Bauman K, Goodridge LD. A review of the current status of cultural and rapid detection of Vibrio parahaemolyticus. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.02950.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Mechri B, Medhioub A, Medhioub MN, Aouni M. Diversity of Vibrionaceae associated with Ruditapes decussatus hatchery in Tunisia. ANN MICROBIOL 2011. [DOI: 10.1007/s13213-011-0296-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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Ye M, Huang Y, Neetoo H, Shearer AEH, Chen H. Influence of growth conditions on pressure resistance of Vibrio parahaemolyticus in oysters and the optimization of postpressure treatment recovery conditions. J Food Prot 2011; 74:751-8. [PMID: 21549045 DOI: 10.4315/0362-028x.jfp-10-521] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Vibrio parahaemolyticus ATCC 43996 was grown at 15°C for 53 h, 20°C for 24 h, 25°C for 12 h, 30°C for 9 h, 35°C for 9 h, or 40°C for 6 h to early stationary phase. Oyster meats were blended, autoclaved at 121°C for 15 min, inoculated with V. parahaemolyticus, and pressure treated at 250 MPa for 2 and 3 min and at 300 MPa for 1 and 2 min at 21°C. Overall, growth temperatures of 20 and 40°C yielded the greatest pressure resistance in V. parahaemolyticus. The effects of salt concentration and H(2)O(2)-degrading compounds on the recovery of V. parahaemolyticus also were investigated. Sterile oyster meats were inoculated with V. parahaemolyticus and treated at 250 MPa for 1, 2, or 3 min at 21°C. These meats were then blended with 0.1% peptone water supplemented with 0.5 to 1.5% NaCl and plated on tryptic soy agar (TSA) supplemented with 0 to 3.5% NaCl. For recovery of pressure-injured cells, peptone water with 1% NaCl and TSA with 0.5% NaCl were the best diluent and plating medium, respectively. Addition of sodium pyruvate (0.05 to 0.2%) or catalase (8 to 32 U/ml) did not increase the recovery of V. parahaemolyticus after pressure treatment. The effect of incubation temperature and gas atmosphere on the recovery of V. parahaemolyticus after pressure treatment also was determined. Aerobic incubation at 30°C resulted in the highest recovery of V. parahaemolyticus in sterile oyster meats. The 30°C incubation temperature was also the optimum temperature for recovery of V. parahaemolyticus in pressure-treated live oysters. The results of this study indicate that the growth conditions for V. parahaemolyticus before and after high hydrostatic pressure treatment should be taken into consideration when assessing the efficacy of pressure inactivation.
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Affiliation(s)
- Mu Ye
- Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19716-2150, USA
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10
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Wei J, Zhou X, Xing D, Wu B. Rapid and sensitive detection of Vibrio parahaemolyticus in sea foods by electrochemiluminescence polymerase chain reaction method. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.05.022] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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11
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Vibrio parahaemolyticus in granulated ark shell clam (Tegillarca granosas): accumulation from water and survival during cold storage and thermal process. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2009.02180.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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12
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Shen X, Cai Y, Liu C, Liu W, Hui Y, Su YC. Effect of temperature on uptake and survival of Vibrio parahaemolyticus in oysters (Crassostrea plicatula). Int J Food Microbiol 2009; 136:129-32. [PMID: 19818520 DOI: 10.1016/j.ijfoodmicro.2009.09.012] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2009] [Revised: 08/23/2009] [Accepted: 09/12/2009] [Indexed: 11/19/2022]
Abstract
This study investigated accumulation of Vibrio parahaemolyticus in Zhe oyster (Crassostrea plicatula) from culture water and effectiveness of frozen and chilled storage on reducing V. parahaemolyticus in oysters. Freshly harvested oysters were placed in artificial seawater containing V. parahaemolyticus (10(4)CFU/mL) at 16, 20, 26, and 32 degrees C for 96 h. Contaminated oysters were stored at chilled temperatures (0, 5, and 15 degrees C) and frozen at -18 and -30 degrees C and changes of V. parahaemolyticus populations in oysters were determined using the most probable number (MPN) method. Accumulations of V. parahaemolyticus in C. plicatula reached the peaks at 6.66 (32 degrees C), 5.72 (26 degrees C), 5.04 (20 degrees C), 4.72 (16 degrees C) log MPN/g after 32 h in contaminated artificial seawater. Holding contaminated Zhe oysters at 5 and 0 degrees C reduced V. parahaemolyticus populations in both shell stock and shucked oysters. Populations of V. parahaemolyticus in shell stock and shucked oysters declined by 1.42 and 2.0 log MPN/g, respectively, after 96 h of storage at 5 degrees C and by 2.11 and 2.38 log MPN/g, respectively, after 96 h of storage at 0 degrees C. However, populations of V. parahaemolyticus increased by 2.44 log MPN/g in shell stock oysters and by 1.64 og MPN/g in shucked oysters when stored at 15 degrees C for 60 h. Frozen storage was effective in inactivating V. parahaemolyticus. Populations of V. parahaemolyticus in shell stock and shucked oysters decreased from 5.46log MPN/g to 1.66 and 0.38 log MPN/g, respectively, after 75 days of storage at -30 degrees C. No V. parahaemolyticus cells were detected (<3 log MPN/g) in the shucked oysters after 60 days of storage at -18 degrees C. These results demonstrated that accumulation of V. parahaemolyticus in cultured C. plicatula increases as water temperature increases. Harvested C. plicatula should be stored at 5 degrees C or lower to control the hazard of V. parahaemolyticus.
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Affiliation(s)
- Xiaosheng Shen
- East China Sea Fisheries Research Institute, Chinese Fisheries Academy of Fishery Science, Shanghai, China
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13
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Evaluation of different procedures for the optimized detection of Vibrio parahaemolyticus in mussels and environmental samples. Int J Food Microbiol 2009; 129:229-36. [DOI: 10.1016/j.ijfoodmicro.2008.11.028] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2008] [Revised: 11/07/2008] [Accepted: 11/27/2008] [Indexed: 11/19/2022]
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14
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Paranjpye RN, Peterson ME, Poysky FT, Eklund MW. Incidence, Growth, and Inactivation ofListeria monocytogenesin Cooked and Peeled Cold-Water Shrimp. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2008. [DOI: 10.1080/10498850802187118] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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15
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Quantitative study, identification and antibiotics sensitivity of someVibrionaceae associated to a marine fish hatchery. ANN MICROBIOL 2006. [DOI: 10.1007/bf03175020] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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16
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Levin RE. Vibrio parahaemolyticus, a Notably Lethal Human Pathogen Derived From Seafood: A Review of its Pathogenicity, Characteristics, Subspecies Characterization, and Molecular Methods of Detection. FOOD BIOTECHNOL 2006. [DOI: 10.1080/08905430500524275] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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17
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Cava R, Sangronis E, Marin-Iniesta F. Comparison of methods for recovering Vibrio cholerae O1 from ice. J Food Prot 2006; 69:217-20. [PMID: 16416923 DOI: 10.4315/0362-028x-69.1.217] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Alkaline peptone water (1% peptone, 1% NaCl, pH 8.5) and Trypticase soy yeast extract broth (TSYB) supplemented with 2.5% NaCl (pH 8.5) or 1% NaCl (pH 7.5) were evaluated as enrichment broths for the isolation of Vibrio cholerae O1 from ice. Thirty samples of sterile and nonsterile mineral water were inoculated with cell suspensions of this bacterium, quickly frozen, and stored for 3 days at--18 degrees C. After thawing, samples were analyzed by a three-tube most-probable-number technique. Incubation in TSYB with 2.5% NaCl (pH 8.5) for 18 h at 37 degrees C yielded the highest recovery of V. cholerae O1 cells (P < 0.05), a result that might be attributable to the nutrients and to the NaCl concentration of the TSYB, both of which would promote V. cholerae O1 growth and prevent the growth of competitive microbiota.
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Affiliation(s)
- Rita Cava
- Departamento de Procesos Biológicos y Bioquímicas, Sección de Control de Calidad y Desarrollo de Nuevos Productos, Edificio de Química y Procesos, Universidad Simón Bolívar, Valle de Sartenejas, Caracas, Venezuela, Apdo Postal. No. 89000.
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Ottaviani D, Masini L, Bacchiocchi S. A biochemical protocol for the isolation and identification of current species of Vibrio in seafood. J Appl Microbiol 2004; 95:1277-84. [PMID: 14633002 DOI: 10.1046/j.1365-2672.2003.02105.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
AIMS We report a biochemical method for the isolation and identification of the current species of vibrios using just one operative protocol. METHODS AND RESULTS The method involves an enrichment phase with incubation at 30 degrees C for 8-24 h in alkaline peptone water and an isolation phase on thiosulphate-citrate-salt sucrose agar plates incubating at 30 degrees C for 24 h. Four biochemical tests and Alsina's scheme were performed for genus and species identification, respectively. All biochemical tests were optimized as regards conditions of temperature, time of incubation and media composition. The whole standardized protocol was always able to give a correct identification when applied to 25 reference strains of Vibrio and 134 field isolates. CONCLUSIONS The data demonstrated that the assay method allows an efficient recovery, isolation and identification of current species of Vibrio in seafood obtaining results within 2-7 days. SIGNIFICANCE AND IMPACT OF THE STUDY This method based on biochemical tests could be applicable even in basic microbiology laboratories, and can be used simultaneously to isolate and discriminate all clinically relevant species of Vibrio.
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Affiliation(s)
- D Ottaviani
- Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche, Cupa di Posatora, Ancona, Italy.
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VASUDEVAN PRADEEP, MAREK PATRICK, DAIGLE SCOTT, HOAGLAND THOMAS, VENKITANARAYANAN KUMARS. EFFECT OF CHILLING AND FREEZING ON SURVIVAL OF VIBRIO PARAHAEMOLYTICUS ON FISH FILLETS. J Food Saf 2002. [DOI: 10.1111/j.1745-4565.2002.tb00342.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Hara-Kudo Y, Nishina T, Nakagawa H, Konuma H, Hasegawa J, Kumagai S. Improved method for detection of Vibrio parahaemolyticus in seafood. Appl Environ Microbiol 2001; 67:5819-23. [PMID: 11722939 PMCID: PMC93376 DOI: 10.1128/aem.67.12.5819-5823.2001] [Citation(s) in RCA: 106] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
We have developed a new, effective procedure for detecting Vibrio parahaemolyticus in seafoods using enrichment and plating onto a chromogenic agar medium. Samples were cultured in salt Trypticase soy broth, which is a nonselective medium, and then a portion of the culture was cultured with salt polymyxin broth, which is a selective medium for V. parahaemolyticus. This two-step enrichment was more effective than the one-step enrichment in salt polymyxin broth alone. The enrichment cultures were then plated onto a new chromogenic agar containing substrates for beta-galactosidase. The V. parahaemolyticus colonies developed a purple color on this growth medium that distinguished them from other related bacterial strains. V. parahaemolyticus was isolated more frequently from naturally contaminated seafood samples using the chromogenic agar than thiosulfate citrate bile salts sucrose agar medium, which is currently used for the isolation of V. parahaemolyticus. Our findings suggest that this new enrichment and isolation scheme is more sensitive and accurate for identifying V. parahaemolyticus in seafood samples than previously used methods.
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Affiliation(s)
- Y Hara-Kudo
- Department of Biomedical Food Research, National Institute of Infectious Diseases, Shinjuku-ku, Tokyo 162-8640, Japan.
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Berlin DL, Herson DS, Hicks DT, Hoover DG. Response of pathogenic Vibrio species to high hydrostatic pressure. Appl Environ Microbiol 1999; 65:2776-80. [PMID: 10347079 PMCID: PMC91414 DOI: 10.1128/aem.65.6.2776-2780.1999] [Citation(s) in RCA: 101] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/1998] [Accepted: 02/25/1999] [Indexed: 11/20/2022] Open
Abstract
Vibrio parahaemolyticus ATCC 17802, Vibrio vulnificus ATCC 27562, Vibrio cholerae O:1 ATCC 14035, Vibrio cholerae non-O:1 ATCC 14547, Vibrio hollisae ATCC 33564, and Vibrio mimicus ATCC 33653 were treated with 200 to 300 MPa for 5 to 15 min at 25 degrees C. High hydrostatic pressure inactivated all strains of pathogenic Vibrio without triggering a viable but nonculturable (VBNC) state; however, cells already existing in a VBNC state appeared to possess greater pressure resistance.
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Affiliation(s)
- D L Berlin
- Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19717, USA
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22
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Muntada-Garriga JM, Rodriguez-Jerez JJ, Lopez-Sabater EI, Mora-Ventura MT. Effect of chill and freezing temperatures on survival of Vibrio parahaemolyticus inoculated in homogenates of oyster meat. Lett Appl Microbiol 1995; 20:225-7. [PMID: 7766116 DOI: 10.1111/j.1472-765x.1995.tb00433.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Survival of Vibrio parahaemolyticus was determined in oyster meat homogenates at various temperatures. (4 degrees C, 0 degrees C, -18 degrees C and -24 degrees C) and bacterial levels (10(2), 10(4), 10(5) and 10(7) ml-1). In all cases, the numbers of V. parahaemolyticus were a logarithmic function of log time. This study indicates that high numbers of V. parahaemolyticus can be inactivated at low temperatures. The time of total inactivation depends on the initial number of micro-organisms and incubation temperature. It is possible to use this information to determine the storage time necessary to reduce V. parahaemolyticus hazards in fish.
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Affiliation(s)
- J M Muntada-Garriga
- Higiene e Inspeccion de los Alimentos, Facultat de Veterinaria, Universitat Autonoma de Barcelona, Bellaterra, Spain
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23
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DePaola A, Hopkins LH, McPhearson RM. Evaluation of four methods for enumeration of Vibrio parahaemolyticus. Appl Environ Microbiol 1988; 54:617-8. [PMID: 3281584 PMCID: PMC202508 DOI: 10.1128/aem.54.2.617-618.1988] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
Two membrane filter (MF) and two most-probable-number methods for enumerating Vibrio parahaemolyticus were compared. The MF methods used elevated-temperature incubations (41 and 42 degrees C) and were more specific than the most-probable-number methods (conducted at 35 degrees C). The MF method with a hydrophobic grid and a repair step was most effective.
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Affiliation(s)
- A DePaola
- Fishery Research Branch, Food and Drug Administration, Dauphin Island, Alabama 36528
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24
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Dupray E, Cormier M. Optimal enrichment time for isolation of Vibrio parahaemolyticus from seafood. Appl Environ Microbiol 1983; 46:1234-5. [PMID: 6651300 PMCID: PMC239548 DOI: 10.1128/aem.46.5.1234-1235.1983] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023] Open
Abstract
The growth of Vibrio parahaemolyticus in a liquid medium was compared with that of human fecal flora and estuarine flora. No marked differences were noted between growth at 25 and 37 degrees C for V. parahaemolyticus. However, the marine organisms were strongly inhibited when incubated at 37 degrees C. Incubation for 8 h in an enrichment broth yielded V. parahaemolyticus growth, even with a small inoculum, whereas the marine and fecal floras were inhibited. Therefore, enrichment for 8 h at 37 degrees C appears to be optimal for isolation of V. parahaemolyticus, permitting more rapid results in seafood analysis.
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Premier cas autochtone de syndrome diarrhéique à Vibrio parahaemolyticus en France. Données bactériologiques, cliniques et épidémiologiques. Med Mal Infect 1983. [DOI: 10.1016/s0399-077x(83)80026-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Abstract
Studies were conducted on the survival of Vibrio vulnificus, an estuarine human pathogen, in oyster homogenates held at 4 degrees C. Results indicated a rapid and dramatic decrease in viability not attributable to either cold shock or the oyster homogenate alone but to a combination of the two. Such a decline was not observed with Vibrio parahaemolyticus. Chilled V. vulnificus cells were unable to repair themselves in brain heart infusion broth at 37 degrees C. V. vulnificus cells incubated on whole raw oysters at 0.5 degrees C also exhibited a decline in viability, but of a lesser degree. The effects of various plating media were also investigated. The data reported here suggest that oysters kept on ice are not likely to be a major factor in the epidemiology of V. vulnificus infection. It is further suggested that the standard method of homogenizing oysters for examining bacteriological quality should not be followed because toxic compounds are released from the oysters during this process.
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