Sublethal heat stress of Vibrio parahaemolyticus

Emswiler, B. S.; Pierson, Merle D.; Shoemaker, Sharon P.

doi:10.1128/aem.32.6.792-798.1976

Cited by 15 publications

(9 citation statements)

References 26 publications

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“…As has been observed by previous investigators, the plating medium employed in cold shock studies is of special concern. It is generally felt that the low temperature induces membrane damage, leading to a greater sensitivity to a variety of compounds (5,20,21,23). This damage is frequently manifested as a greater sensitivity to salt, so that the salt levels generally found in marine and estuarine media are lethal to stressed (cold-shocked) cells.…”

Section: Discussionmentioning

confidence: 99%

Lethal cold stress of Vibrio vulnificus in oysters

Oliver¹

1981

Appl Environ Microbiol

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Studies were conducted on the survival of Vibrio vulnificus, an estuarine human pathogen, in oyster homogenates held at 4°C. Results indicated a rapid and dramatic decrease in viability not attributable to either cold shock or the oyster homogenate alone but to a combination of the two. Such a decline was not observed with Vibrio parahaemolyticus. Chilled V. vulnificus cells were unable to repair themselves in brain heart infusion broth at 37°C. V. vulnificus cells incubated on whole raw oysters at 0.5°C also exhibited a decline in viability, but of a lesser degree. The effects of various plating media were also investigated. The data reported here suggest that oysters kept on ice are not likely to be a major factor in the epidemiology of V. vulnificus infection. It is further suggested that the standard method of homogenizing oysters for examining bacteriological quality should not be followed because toxic compounds are released from the oysters during this process.

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Section: Discussionmentioning

confidence: 99%

Lethal cold stress of Vibrio vulnificus in oysters

Oliver¹

1981

Appl Environ Microbiol

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“…The times required for thermally injured microorganisms to resuscitate in a recovery medium are mainly calculated from data obtained when cells are stressed in P04 buffer (14,15,18,19,31,33,35,37,57). Since P04 can chelate magnesium (R. S. Flowers, personal communication) resulting in the loss of cellular magnesium from the sublethally heated cells, this type of heating menstruum could create an artificial situation in which the mechanisms or extent of sublethal heat injury may be different than in a food menstruum.…”

Section: Discussionmentioning

confidence: 99%

“…Several sites of damage have been reported in thermally stressed microorganisms (15,18,21,22,30,37,44,46,57). Other manifestations of sublethal heat injury are alterations in nutritional requirements (1) and the dependence of ATP synthesis by oxidative phosphorylation (57).…”

Section: Discussionmentioning

confidence: 99%

Thermal injury of Yersinia enterocolitica

Restaino¹,

Jeter²,

Hill³

1980

Appl Environ Microbiol

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Procedures were developed to evaluate thermal injury to three strains of Yersinia enterocolitica (serotypes 0:3, 0:8, and 0:17). Serotype 0:17 (atypical strain) was more sensitive to bile salts no. 3 (BS) and to sublethal heat treatment than the typical strains, 0:3 and 0:8. When the 0:3, 0:8, and 0:17 serotypes were thermally stressed in 0.1 M P04 buffer, pH 7.0, at 470C for 70, 60, and 12 mi, respectively, greater than 99% of the total viable cell population was injured. Injury was determined by the ability of cells to form colonies on brain heart infusion (BHI) agar, but not on Trypticase soy agar (TSA) plus 0.6% BS for serotypes 0:3 and 0:8 and TSA plus 0.16% BS for 0:17. Heat injury of serotype 0: 17 cells for 15 min in 0.1 M P04 buffer caused an approximate 1,000-fold reduction in cell numbers on selective media as compared with cells heated in pork infusion (PI), BHI broth, and 10% nonfat dry milk (NFDM). The extended lag and resuscitation period in BHI broth was 2.5 times greater for 0:17 cells injured in 0.1 M P04 than for cells injured in BHI or PI. The rate and extent of repair of Y. enterocolitica 0:17 cells in three recovery media were directly related to the heating menstruum used for injury. The use of metabolic inhibitors demonstrated that ribonucleic acid synthesis was required for repair, whereas deoxyribonucleic, cell wall, and protein synthesis were not necessary for recovery of 0:17 cells injured in 0.1 M P04 buffer, BHI, or PI. Inhibition of respiration by 2,4-dinitrophenol slowed repair only for 0:17 cells injured in 0.1 M P04 buffer, not for cells injured in PI or BHI. Yersinia enterocolitica and Y. enterocoliticalike organisms (atypical strains) have been isolated from a wide variety of foods as well as from environmental sources. In an extensive European survey, Leistner et al. (43) identified Y. enterocolitica in chicken meat, pork, and beef. Strains have been isolated from vacuum-packaged beef, lamb, and dark firm meat (pH 2 6.5) held under refrigeration (20, 26, 54), raw and pasteurized milk (32, 52), cheeses (51), mussels, ice cream, bananas, fish, ham, and sausage (41). They have also been isolated from pond and well water (11), streams, lakes (28), and drinking water (39). Only one foodborne outbreak caused by Y. enterocolitica has been documented (14), although food sources were implicated in other outbreaks (15, 29, 59). In 1976, an illness occurred among school children in Oneida County, New York (5). Chocolate milk was determined to be the common vector of transmission. Serotype 0:8 was isolated from an unopened carton of the milk and from the hospitalized children. Thirty-three children were hospitalized for suspected appendicitis, and 13 appendectomies were performed. Many treatments used in food processing and combinations of treatments may induce suble-thal damage to cells or spores (12). In addition, the production of bacterial end products such as organic acids in foods may cause sensitive bacterial cells to become stressed or injured. Therefore, unprocessed as well as pr...

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“…The subject of bacterial spore injury was recently reviewed and updated by Hurst (1977) and Foegeding and Busta (1981). Increased sensitivity to NaCl in the recovery medium has also been observed with thermally injured E. coli, S. aureus, Vibrio parahaemolyticus, and S. typhimurium organisms (Clark and Ordal 1969;Tomlins and Ordal 1971;Shibasaki and Tsuchido 1973;Emswiler et al 1976;Beuchat 1978). Furthermore, growth or preincubation of various organisms, including V. parahaemolyticus, E .…”

Section: Heat Treatmentmentioning

confidence: 99%

ANTIMICROBIAL EFFECTS OF SODIUM AND OTHER IONS IN FOODS: A REVIEW¹

Sofos

1984

Journal of Food Safety

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Salt or sodium chloride (NaCl) is a common ingredient in many processed foods, and especially in cured meats. In addition to flavoring and functional contributions, NaCl is believed to play an important antimicrobial role in these products. The antimicrobial activity of NaCl is reviewed in light of currrent calls for a reduction of Na+ in the human diet due to health reasons, and the possible replacement of NaCl in processed foods with chloride salts of other ions (i.e. KCl, MgCl2, CaCl2). Factors interacting with NaCl and complicating the nature of the preservative system in processed foods are examined; recent work with alternative chloride salts is summarized; complex solute‐water activity interactions are highlighted; and, several important factors are considered in relation to the antimicrobial effects of NaCl and the possibility of its replacement with other chloride salts.

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Sublethal heat stress of Vibrio parahaemolyticus

Cited by 15 publications

References 26 publications

Lethal cold stress of Vibrio vulnificus in oysters

Lethal cold stress of Vibrio vulnificus in oysters

Thermal injury of Yersinia enterocolitica

ANTIMICROBIAL EFFECTS OF SODIUM AND OTHER IONS IN FOODS: A REVIEW¹

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Sublethal heat stress of Vibrio parahaemolyticus

Cited by 15 publications

References 26 publications

Lethal cold stress of Vibrio vulnificus in oysters

Lethal cold stress of Vibrio vulnificus in oysters

Thermal injury of Yersinia enterocolitica

ANTIMICROBIAL EFFECTS OF SODIUM AND OTHER IONS IN FOODS: A REVIEW1

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ANTIMICROBIAL EFFECTS OF SODIUM AND OTHER IONS IN FOODS: A REVIEW¹