Behavior of pathogenic Vibrio parahaemolyticus in prawn in response to temperature in laboratory and factory

Boonyawantang, Arisara; Mahakarnchanakul, Warapa; Rachtanapun, Chitsiri; Boonsupthip, Waraporn

doi:10.1016/j.foodcont.2012.02.009

Cited by 24 publications

(14 citation statements)

References 32 publications

(28 reference statements)

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“…The growth curves of 50 strains of V. parahaemolyticus were measured in an automated turbidity system Bioscreen C. The Modified Gompertz model was used to evaluate µ max (Nauta and Dufrenne, 1999;Boonyawantang et al, 2012). Almost all test values were fitted to the equations given above statistical formula.…”

Section: Changes In Maximum Growth Rate After Gastric Digestion Fluidmentioning

confidence: 99%

Comparison on the Growth Variability of Vibrio parahaemolyticus Coupled With Strain Sources and Genotypes Analyses in Simulated Gastric Digestion Fluids

Wang

Yong²,

Pan³

et al. 2020

Front. Microbiol.

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Vibrio parahaemolyticus is a food-borne pathogen that causes pathogenic symptoms such as diarrhea and abdominal pain. Currently no studies have shown that either pathogenic and non-pathogenic V. parahaemolyticus possess growth heterogeneity in a human environment, such as in gastric and intestinal fluids. The tlh gene is present in both pathogenic and non-pathogenic V. parahaemolyticus strains, while the tdh and trh genes are only present in pathogenic strains. This study firstly applied simulated human gastric fluids to explore growth variability of 50 strains of V. parahaemolyticus at 37 • C. The bacterial growth curves were fitted by primary modified Gompertz model, and the maximum growth rate (µ max ), lag time (LT), and their CV values were calculated to compare the stress response of pathogenic and non-pathogenic V. parahaemolyticus to simulated human gastric fluids. Results showed that the simulated human gastric fluids treatment significantly increased the µ max of pathogenic strains and shortened the lag time, while decreased the µ max of non-pathogenic strains and prolonged the lag time. Meanwhile, the CV values of genotypes (tlh + /tdh + /trh − ) evidently increased, showing that the pathogenic genotype (tlh + /tdh + /trh − ) strains had strong activity to simulated gastric fluids. All of the results indicated that the V. parahaemolyticus strains exhibited a great stress-resistant variability and growth heterogeneity to the simulated gastric fluids, which provides a novel insight to unlock the efficient control of pathogenic V. parahaemolyticus.

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Section: Changes In Maximum Growth Rate After Gastric Digestion Fluidmentioning

confidence: 99%

Comparison on the Growth Variability of Vibrio parahaemolyticus Coupled With Strain Sources and Genotypes Analyses in Simulated Gastric Digestion Fluids

Wang

Yong²,

Pan³

et al. 2020

Front. Microbiol.

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“…addition, microcosm studies exposing V. parahaemolyticus to Thailand prawns identified a temperature effect and indicated 10°C as a minimal temperature for V. parahaemolyticus that can also be used for treating prawns (50). In addition to total V. parahaemolyticus, populations carrying virulence factors have also been examined.…”

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confidence: 99%

Influence of Environmental Factors onVibriospp. in Coastal Ecosystems

Johnson

2015

Microbiol Spectr

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Various studies have examined the relationships between vibrios and the environmental conditions surrounding them. However, very few reviews have compiled these studies into cohesive points. This may be due to the fact that these studies examine different environmental parameters, use different sampling, detection, and enumeration methodologies, and occur in diverse geographic locations. The current article is one approach to compile these studies into a cohesive work that assesses the importance of environmental determinants on the abundance of vibrios in coastal ecosystems.

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“…The predictive MMs showed great potential to predict V. parahaemolyticus activities in oysters during postharvest cold storage. During the past decade, predictive models have been established to describe the growth and inactivation of V. parahaemolyticus in different broth and seafood matrices (6,11,28,29). In a recent report, the population of V. parahaemolyticus in a Korean oyster slurry decreased under conditions of storage at 10 and 15°C for 80 h and 70 h, respectively, with approximate IRs of Ϫ0.900 and Ϫ1.371 log 10 CFU/day.…”

Section: Discussionmentioning

confidence: 99%

Establishment and Validation of RNA-Based Predictive Models for Understanding Survival of Vibrio parahaemolyticus in Oysters Stored at Low Temperatures

Liao

Yong

Wang

2017

Appl Environ Microbiol

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This study developed RNA-based predictive models describing the survival of Vibrio parahaemolyticus in Eastern oysters (Crassostrea virginica) during storage at 0, 4, and 10°C. Postharvested oysters were inoculated with a cocktail of five V. parahaemolyticus strains and were then stored at 0, 4, and 10°C for 21 or 11 days. A real-time reverse transcription-PCR (RT-PCR) assay targeting expression of the tlh gene was used to evaluate the number of surviving V. parahaemolyticus cells, which was then used to establish primary molecular models (MMs). Before construction of the MMs, consistent expression levels of the tlh gene at 0, 4, and 10°C were confirmed, and this gene was used to monitor the survival of the total V. parahaemolyticus cells. In addition, the tdh and trh genes were used for monitoring the survival of virulent V. parahaemolyticus. Traditional models (TMs) were built based on data collected using a plate counting method. From the MMs, V. parahaemolyticus populations had decreased 0.493, 0.362, and 0.238 log 10 CFU/g by the end of storage at 0, 4, and 10°C, respectively. Rates of reduction of V. parahaemolyticus shown in the TMs were 2.109, 1.579, and 0.894 log 10 CFU/g for storage at 0, 4, and 10°C, respectively. Bacterial inactivation rates (IRs) estimated with the TMs (Ϫ0.245, Ϫ0.152, and Ϫ0.121 log 10 CFU/day, respectively) were higher than those estimated with the MMs (Ϫ0.134, Ϫ0.0887, and Ϫ0.0732 log 10 CFU/day, respectively) for storage at 0, 4, and 10°C. Higher viable V. parahaemolyticus numbers were predicted using the MMs than using the TMs. On the basis of this study, RNA-based predictive MMs are the more accurate and reliable models and can prevent false-negative results compared to TMs.IMPORTANCE One important method for validating postharvest techniques and for monitoring the behavior of V. parahaemolyticus is to establish predictive models. Unfortunately, previous predictive models established based on plate counting methods or on DNA-based PCR can underestimate or overestimate the number of surviving cells. This study developed and validated RNA-based molecular predictive models to describe the survival of V. parahaemolyticus in oysters during lowtemperature storage (0, 4, and 10°C). The RNA-based predictive models show the advantage of being able to count all of the culturable, nonculturable, and stressed cells. By using primers targeting the tlh gene and pathogenesis-associated genes (tdh and trh), real-time RT-PCR can evaluate the total surviving V. parahaemolyticus population as well as differentiate the pathogenic ones from the total population. Reliable and accurate predictive models are very important for conducting risk assessment and management of pathogens in food.

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Behavior of pathogenic Vibrio parahaemolyticus in prawn in response to temperature in laboratory and factory

Cited by 24 publications

References 32 publications

Comparison on the Growth Variability of Vibrio parahaemolyticus Coupled With Strain Sources and Genotypes Analyses in Simulated Gastric Digestion Fluids

Comparison on the Growth Variability of Vibrio parahaemolyticus Coupled With Strain Sources and Genotypes Analyses in Simulated Gastric Digestion Fluids

Influence of Environmental Factors onVibriospp. in Coastal Ecosystems

Establishment and Validation of RNA-Based Predictive Models for Understanding Survival of Vibrio parahaemolyticus in Oysters Stored at Low Temperatures

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