Elimination of <i>Vibrio parahaemolyticus</i> Contamination in Shucked Oysters (<i>Crassostrea</i> <i>plicatula</i>) to with Natural Antimicrobial Agents TeaPolyphenols

Abstract

In this study, the survival of Vibrio parahaemolyticus in suspension in the presence of tea-polyphenols for 6h was first examined. The shucked oysters containing V. parahaemolyticus then were exposed to 2048μg/mL , 1024 μg/mL and 512 μg/mL tea-polyphenols for 4h and the population ofV. parahaemolyticusin shucked oysters was determined every 1h. In addition, shucked oysters containingV. parahaemolyticusexposed into the dose of 1024 μg/mL tea-polyphenols were held at various temperature (0, 5, and 20°C) to examine survival ofV. parahaemolyticusevery 6h till 24h. Populations ofV. parahaemolyticusinoysterwere determined using 3-tube most probable number (MPN) method. The study found that the MIC of tea-polyphenols to Vibrio parahaemolyticus suspension is 1024 μg/mL; when exposed to 2048 μg/mL, 1024 μg/mLand 512μg/mL tea-polyphenols for 4h, the population ofV. parahaemolyticusinshucked oysters decreased by 3.29,2.43 and 1.84 Log10MPN/g respectively; 0, 5 and 20°C,1024μg/mL tea-polyphenols can decrease the population of V. parahaemolyticusinshucked by 4.10, 3.32 and 3.00LogMPN/g at 24thh. Sensory analysis showed that treatments of tea-polyphenols at concentrations 1024μg/mL did not cause negative effects on taste of oyster meat. These results indicated that tea-polyphenols have bactericidal effects againstV. parahaemolyticusand can be applied to shucked oysters to reduce contamination of V. parahaemolyticus.

A simple, portable, electrochemical biosensor to screen shellfish for Vibrio parahaemolyticus

“…Common techniques used for the detection of V. parahaemolyticus include cultural (Shen et al 2011 ), biochemical (Rosec et al 2012 ), serological (Bisha et al 2012 ), and immunological methods (Maniyankode et al 2013 ). Requiring numerous analytical steps, all of these methods take up to a few days to provide a confirmed result.…”