Development and validation of a predictive model for the growth of Vibrio parahaemolyticus in post-harvest shellstock oysters

Parveen, Salina; DaSilva, Ligia V.; DePaola, Angelo; Bowers, John C.; White, Chanelle; Munasinghe, Kumudini A.; Brohawn, Kathy; Mudoh, M; Tamplin, Mark L.

doi:10.1016/j.ijfoodmicro.2012.11.010

Cited by 41 publications

(32 citation statements)

References 24 publications

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“…During aquatic products cold chain, 4°C was regarded as an effective preservation temperature (Hayrapetyan et al 2012;Parveen et al 2013;Wang et al 2014); at this temperature, some bacteria could be survived with viable cells on products, while some bacteria with dead cells. Previous studies have demonstrated that L. monocytogenes is a species of psychrotrophic bacteria which can grow at 4°C (McLauchlin et al 2004;Ahmed et al 2015), while V. parahaemolyticus is inactivated at low temperature (Su and Liu 2007;Wang et al 2014).…”

Section: Discussionmentioning

confidence: 99%

Quantifying viable Vibrio parahaemolyticus and Listeria monocytogenes simultaneously in raw shrimp

Zhang

Liu

Lou

et al. 2015

Appl Microbiol Biotechnol

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A novel TaqMan-based multiplex real-time PCR method combined with propidium monoazide (PMA) treatment was firstly developed for the simultaneous quantification of viable Vibrio parahaemolyticus and Listeria monocytogenes in raw shrimp. The optimization of PMA concentration showed that 100 μM was considered optimal to effectively inhibit 10(8) CFU/mL dead cells of both bacteria. The high specificity of this method was confirmed on tests using 96 target and non-target strains. The optimized assay could detect as low as 10(1)-10(2) CFU/g of each strain on the artificially contaminated shrimp, and its amplification efficiencies were up to 100 and 106 % for V. parahaemolyticus and L. monocytogenes, respectively. Furthermore, this assay has been successfully applied to describe the behavior of these two pathogens in raw shrimps stored at 4 °C. In conclusion, this PMA TaqMan-based multiplex real-time PCR technique, where the whole procedure takes less than 5 h, provides an effective and rapid tool for monitoring contamination of viable V. parahaemolyticus and L. monocytogenes in seafood, improving seafood safety and protecting public health.

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Section: Discussionmentioning

confidence: 99%

Quantifying viable Vibrio parahaemolyticus and Listeria monocytogenes simultaneously in raw shrimp

Zhang

Liu

Lou

et al. 2015

Appl Microbiol Biotechnol

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“…can grow rapidly in shellfish once removed from the water and exposed to ambient air conditions (15)(16)(17)(18)(19). In some oyster growing areas of the northern United States with semidiurnal tides (two high tides and two low tides per day), oysters are exposed to ambient air temperatures during the intertidal period.…”

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confidence: 99%

Effects of Intertidal Harvest Practices on Levels of Vibrio parahaemolyticus and Vibrio vulnificus Bacteria in Oysters

Jones

Kinsey

Johnson

et al. 2016

Appl Environ Microbiol

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Vibrio parahaemolyticus and Vibrio vulnificus can grow rapidly in shellfish subjected to ambient air conditions, such as during intertidal exposure. In this study, levels of total and pathogenic (tdh ؉ and/or trh ؉ ) V. parahaemolyticus and total V. vulnificus were determined in oysters collected from two study locations where intertidal harvest practices are common. Samples were collected directly off intertidal flats, after exposure (ambient air [Washington State] or refrigerated [New Jersey]), and after reimmersion by natural tidal cycles. Samples were processed using a most-probable-number (MPN) real-time PCR method for total and pathogenic V. parahaemolyticus or V. vulnificus. In Washington State, the mean levels of V. parahaemolyticus increased 1.38 log MPN/g following intertidal exposure and dropped 1.41 log MPN/g after reimmersion for 1 day, but the levels were dependent upon the container type utilized. Pathogenic V. parahaemolyticus levels followed a similar trend. However, V. vulnificus levels increased 0.10 log MPN/g during intertidal exposure in Washington but decreased by >1 log MPN/g after reimmersion. In New Jersey, initial levels of all vibrios studied were not significantly altered during the refrigerated sorting and containerizing process. However, there was an increase in levels after the first day of reimmersion by 0.79, 0.72, 0.92, and 0.71 log MPN/g for total, tdh ؉ and trh ؉ V. parahaemolyticus, and V. vulnificus, respectively. The levels of all targets decreased to those similar to background after a second day of reimmersion. These data indicate that the intertidal harvest and handling practices for oysters that were studied in Washington and New Jersey do not increase the risk of illness from V. parahaemolyticus or V. vulnificus. IMPORTANCEVibrio parahaemolyticus and Vibrio vulnificus are the leading causes of seafood-associated infectious morbidity and mortality in the United States. Vibrio spp. can grow rapidly in shellfish subjected to ambient air conditions, such as during periods of intertidal exposure. When oysters are submersed with the incoming tide, the vibrios can be purged. However, data on the rates of increase and purging during intertidal harvest are scarce, which limits the accuracy of risk assessments. The objective of this study was to help fill these data gaps by determining the levels of total and pathogenic (tdh ؉ and/or trh ؉ ) V. parahaemolyticus and V. vulnificus in oysters from two locations where intertidal harvest practices are common, using the current industry practices. The data generated provide insight into the responses of Vibrio spp. to relevant practices of the industry and public health, which can be incorporated into risk management decisions. V ibrio spp. are the leading cause of seafood-associated infectious illness and mortality in the United States (1). The two species most frequently associated with infection are Vibrio parahaemolyticus and Vibrio vulnificus. V. parahaemolyticus is the most frequent cause of vibriosis, and infection typi...

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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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Development and validation of a predictive model for the growth of Vibrio parahaemolyticus in post-harvest shellstock oysters

Cited by 41 publications

References 24 publications

Quantifying viable Vibrio parahaemolyticus and Listeria monocytogenes simultaneously in raw shrimp

Quantifying viable Vibrio parahaemolyticus and Listeria monocytogenes simultaneously in raw shrimp

Effects of Intertidal Harvest Practices on Levels of Vibrio parahaemolyticus and Vibrio vulnificus Bacteria in Oysters

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

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