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Wang R, Sun L, Wang Y, Deng Y, Fang Z, Liu Y, Liu Y, Sun D, Deng Q, Gooneratne R. Growth and Hemolysin Production Behavior of Vibrio parahaemolyticus in Different Food Matrices. J Food Prot 2018; 81:246-253. [PMID: 29360402 DOI: 10.4315/0362-028x.jfp-17-308] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The growth and hemolytic activity profiles of two Vibrio parahaemolyticus strains (ATCC 17802 and ATCC 33847) in shrimp, oyster, freshwater fish, pork, chicken, and egg fried rice were investigated, and a prediction system for accurate microbial risk assessment was developed. The two V. parahaemolyticus strains displayed a similar growth and hemolysin production pattern in the foods at 37°C. Growth kinetic parameters showed that V. parahaemolyticus displayed higher maximum specific growth rate and shorter lag time values in shrimp > freshwater fish > egg fried rice> oyster > chicken > pork. Notably, there was a similar number of V. parahaemolyticus in all of these samples at the stationary phase. The hemolytic activity of V. parahaemolyticus in foods increased linearly with time ( R2 > 0.97). The rate constant ( K) of hemolytic activity was higher in shrimp, oyster, freshwater fish, and egg fried rice than in pork and chicken. Significantly higher hemolytic activity of V. parahaemolyticus was evident in egg fried rice > shrimp > freshwater fish > chicken > oyster > pork. The above-mentioned results indicate that V. parahaemolyticus could grow well regardless of the food type and that contrary to current belief, it displayed a higher hemolytic activity in some nonseafood products (freshwater fish, egg fried rice, and chicken) than in one seafood (oyster). The prediction system consisting of the growth model and hemolysin production algorithm reported here will fill a gap in predictive microbiology and improve significantly the accuracy of microbial risk assessment of V. parahaemolyticus.
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Affiliation(s)
- Rundong Wang
- 1 College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution 524088, People's Republic of China
| | - Lijun Sun
- 1 College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution 524088, People's Republic of China
| | - Yaling Wang
- 1 College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution 524088, People's Republic of China
| | - Yijia Deng
- 1 College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution 524088, People's Republic of China
| | - Zhijia Fang
- 1 College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution 524088, People's Republic of China
| | - Yang Liu
- 2 National Marine Products Quality Supervision & Inspection Center, Zhanjiang 524000, People's Republic of China; and
| | - Ying Liu
- 1 College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution 524088, People's Republic of China
| | - Dongfang Sun
- 1 College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution 524088, People's Republic of China
| | - Qi Deng
- 1 College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution 524088, People's Republic of China
| | - Ravi Gooneratne
- 3 Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, Canterbury, New Zealand
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Evaluation of spoilage potential and volatile metabolites production by Shewanella baltica isolated from modified atmosphere packaged live mussels. Food Res Int 2018; 103:415-425. [DOI: 10.1016/j.foodres.2017.10.068] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2017] [Revised: 10/23/2017] [Accepted: 10/28/2017] [Indexed: 11/19/2022]
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Tang X, Zhao Y, Sun X, Xie J, Pan Y, Malakar PK. Predictive model of Vibrio parahaemolyticus O3:K6 growth on cooked Litopenaeus vannamei. ANN MICROBIOL 2014. [DOI: 10.1007/s13213-014-0884-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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Provincial L, Guillén E, Alonso V, Gil M, Roncalés P, Beltrán JA. Survival of Vibrio parahaemolyticus and Aeromonas hydrophila in sea bream (Sparus aurata) fillets packaged under enriched CO(2) modified atmospheres. Int J Food Microbiol 2013; 166:141-7. [PMID: 23860282 DOI: 10.1016/j.ijfoodmicro.2013.06.013] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2013] [Revised: 06/06/2013] [Accepted: 06/08/2013] [Indexed: 11/17/2022]
Abstract
The ability to survive of two pathogens (Vibrio parahaemolyticus and Aeromonas hydrophila) spread over sea bream fillets packaged under different modified atmospheres (MAPs) was studied at 0°C and 4°C under refrigerated storage. The atmospheres used were 60% CO2/40% N2, 70% CO2/30% N2 and 80% CO2/20% N2 and a control batch packaged in air. Head space gas analyses, microbial counts and confirming test of pathogenic bacteria were carried out during 16days. The results obtained showed that all the modified atmospheres studied were effective to reduce the microbial load of sea bream fillets when compared with air packaged samples although small differences were found among MAPs. Temperature storage was the main factor to reduce microbial growth. V. parahaemolyticus was unable to grow at both temperatures, 0°C and 4°C (except air batches) while A. hydrophila showed significant growth at 4°C and microbial inactivation at 0°C.
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Affiliation(s)
- Laura Provincial
- Department of Animal Production and Food Science, Laboratory of Science and Technology of Meat and Fish, Faculty of Veterinary Sciences, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
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