Difference in Injury of Cells of Vibrio parahaemolyticus Produced by Heat and Cold Stresses in liquid and Solid Menstrual

Jost, Christina; Johnson, Michael G.

doi:10.4315/0362-028x-41.10.764

Cited by 7 publications

(4 citation statements)

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“…To determine the susceptibility to different environmental stresses, i.e., temperature or conditions of mild acid or low salinity, bacteria were cultured in 50 ml of Luria-Bertani broth-3% NaCl medium at 37°C for 16 h. V. parahaemolyticus is a vulnerable species and will be quickly inactivated under conditions that differ from those of its natural habitat in warm marine water (12). Normally, this bacterium lives and proliferates in warm seawater, with optimum growth at 35 to 37°C, 3% NaCl, and neutral acidity (2).…”

Section: Bacterial Culturesmentioning

confidence: 99%

Characteristics of Vibrio parahaemolyticus O3:K6 from Asia

Wong

Liu

Wang³

et al. 2000

Appl Environ Microbiol

157

135

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A variety of serovars of the food-borne pathogen Vibrio parahaemolyticus normally cause infection. Since 1996, the O3:K6 strains of this pathogen have caused pandemics in many Asian countries, including Taiwan. For a better understanding of these pandemic strains, the recently isolated clinical O3:K6 strains from India, Japan, Korea, and Taiwan were examined in terms of pulsed-field gel electrophoresis (PFGE) typing and other biological characteristics. After PFGE and cluster analysis, all the O3:K6 strains were grouped into two unrelated groups. The recently isolated O3:K6 strains were all in one group, consisting of eight closely related patterns, with I1(81%) and I5(13%) being the most frequent patterns. Pattern I1 was the major one for strains from Japan, Korea, and Taiwan. All recently isolated O3:K6 strains carried the thermostable direct hemolysin (tdh) gene. No significant difference was observed between recently isolated O3:K6 strains and either non-O3:K6 reference strains or old O3:K6 strains isolated before 1996 with respect to antibiotic susceptibility, the level of thermostable direct hemolysin, and the susceptibility to environmental stresses. Results in this study confirmed that the recently isolated O3:K6 strains of V. parahaemolyticus are genetically close to each other, while the other biological traits examined were usually strain dependent, and no unique trait was found in the recently isolated O3:K6 strains.

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Section: Bacterial Culturesmentioning

confidence: 99%

Characteristics of Vibrio parahaemolyticus O3:K6 from Asia

Wong

Liu

Wang³

et al. 2000

Appl Environ Microbiol

157

135

View full text Add to dashboard Cite

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“…Several researchers have demonstrated that V. parahaemolyticus is readily inactivated at refrigeration and freezing temperatures (2,5,9,16,18,22,24,25). Like many bacterial genera, cells of V. parahaemolyticus may undergo injury upon exposure to refrigeration or freezing conditions (3,17). Cells have been shown to exhibit signs of damage after exposure to a temperature of 20C for periods of time as short as 30 min.…”

mentioning

confidence: 99%

Recovery of chill-stressed Vibrio parahaemolyticus from oysters with enrichment broths supplemented with magnesium and iron salts

Malin¹,

Beuchat²

1980

Appl Environ Microbiol

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The effects of magnesium and iron salts on the recovery and growth of chillstressed cells of Vibrio parahaemolyticus were studied. Supplementation of glucose salt Teepol (GST) broth with 20 to 100 mM of Mg2e significantly (P c 0.05) increased the number of cells recovered from oyster homogenate stored at 30C. Populations detected with supplemented GST were comparable to those obtained with Horie arabinose ethyl violet (HAE) broth, with or without Mg2e. Recovery of V. parahaemolyticus from homogenates stored at-18°C was also improved when enrichment broths supplemented with Mg2e were used. Ferric iron (added as FeCl3) at 240 uM in GST and 240 or 960 uM in HAE significantly enhanced the extent of recovery of chilled cells. Ferrous iron was generally less effective. Teepol did not influence the growth of nonchilled cells, but significantly reduced the viable population in suspensions of chilled cells when used at a level of0.4% in GST. The relatively high pH (9.0) of HAE caused a significant reduction in the number of viable, chill-stressed cells of V. parahaemolyticus. The overall results indicated that HAE broth is superior to GST for recovering V. parahaemolyticus from refrigerated and frozen oyster homogenates.

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“…Vibrios were enumerated on TSA (3% NaCl) and thiosulfatecitrate-bile salts-sucrose agar (TCBS, Difco). Colony counts obtained on TCBS indicated the fraction of uninjured viable cells (8).…”

Section: Determination Of Heat Resistancementioning

confidence: 99%

Survival of Psychrotrophic Vibrio mimicus, Vibrio fluvialis and Vibrio parahaemolyticus in Culture Broth at Low Temperatures

Wong

Chen

1994

Journal of Food Protection

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Pathogenic vibrios are important etiologic agents in tropical regions and have been frequently recovered from seafoods and aquacultured foods. A number of psychrotrophic vibrios were isolated and selected from frozen seafoods and their survivals in tryptic soy broth (TSB) at 4°C and −30°C were studied. These psychrotrophic strains showed good survival at low temperatures and could probably enhance the risk of vibrios in frozen foods. Vibrio mimicus 70 and 198, Vibrio fluvialis 52 and Vibrio parahaemolyticus 205 survived well at 10°C, 4°C and −30°C, while the non-cold fitter V. fluvialis 28 was completely inactivated in the test periods. These strains were not heat resistant and could be easily inactivated by heat treatment. Effect of phosphates may be different for. various Vibrio species at low temperatures. Survival of V. parahaemolyticus 205 was significantly protected by the heated metaphosphate at 4°C by lowering the lethality of cold injured cells but not by increasing the level of uninjured viable cells. Pyrophosphate was inhibitory to this V. parahaemolyticus strain at −30°C.

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Difference in Injury of Cells of Vibrio parahaemolyticus Produced by Heat and Cold Stresses in liquid and Solid Menstrual

Cited by 7 publications

References 0 publications

Characteristics of Vibrio parahaemolyticus O3:K6 from Asia

Characteristics of Vibrio parahaemolyticus O3:K6 from Asia

Recovery of chill-stressed Vibrio parahaemolyticus from oysters with enrichment broths supplemented with magnesium and iron salts

Survival of Psychrotrophic Vibrio mimicus, Vibrio fluvialis and Vibrio parahaemolyticus in Culture Broth at Low Temperatures

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