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

Wong, Hin-Chung; Chen, Lili; Yu, Chung-Ming

doi:10.4315/0362-028x-57.7.607

Cited by 5 publications

(6 citation statements)

References 19 publications

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“…While, V. mimicus decreased from 7.69 ± 0.05 to 6.93 ± 0.07 at 4°C and to not detected level at -30 °C at the end of 5 days test time. (Wong et al, 1994). Chilling is capable of achieving reductions of Vibrio species in oysters, Thompson and Vanderzant (1976) reported that V. parahaemolyticus count in shucked oysters decreased after 7 days of storage at 3 °C from 11,000 to 0.36 MPN/g.…”

Section: Application Of Post-harvest Processesmentioning

confidence: 99%

Detection and Survival of Vibrio Species in Shrimp (Penaeus indicus) and Mussel (Mytilus galloprovincialis) at Landing and after Processing at Seafood Markets in Suez, Egypt

Ahmed

Amin

2018

Journal of Food and Dairy Sciences

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This study was carried out to determine the safety of shrimp and mussels at landing and after post-harvest processing commonly carried out at markets in Suez. Fresh mussels and shrimp samples were collected from seafood Suez markets and were microbiologically evaluated raw or after have been subjected to one of the following treatments; steaming at 80°C for 5 min, chilling at 4°C for 24 hrs, or freezing at -5.0 ± 1.0°C for 24 hrs. Vibrio species including Vibrio alginolyticus, V. fluvialis, and V. cholera were identified in both samples. Vibrio alginolyticus was the most prevalent species in raw mussels (20%) and shrimps samples (20%). Post-harvest processing improved the safety of the final products. To estimate the efficacy of these processing treatments on V. alginolyticus in shrimp and mussels, the materials were inoculated with the bacteria at 7 Log CFU/g. Steaming eliminated the microbiological load of mussels to undetected level and reduced V. alginolyticus count in shrimps to < 1 Log CFU/g estimated. Chilling and freezing had a limited reduction of about 1 and 2 Log reductions, respectively, in the samples after 24 hrs.

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Section: Application Of Post-harvest Processesmentioning

confidence: 99%

Detection and Survival of Vibrio Species in Shrimp (Penaeus indicus) and Mussel (Mytilus galloprovincialis) at Landing and after Processing at Seafood Markets in Suez, Egypt

Ahmed

Amin

2018

Journal of Food and Dairy Sciences

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“…Frozen storage is a method commonly used by the food industry to maintain product quality by inhibiting microbial growth. It has been reported to be effective in achieving certain reduction rates of V. parahaemolyticus in fish fillets, crabs, octopuses, shrimp, and oyster meat [ 19 , 20 , 21 , 22 , 23 , 24 , 25 ]. However, Vibrio spp.…”

Section: Introductionmentioning

confidence: 99%

“…In this regard, the survival of vibrios at low temperatures is affected by several factors, namely temperature, salinity [ 31 ], acidity [ 32 ], organic nutrients [ 33 ], etc. Chitin, some amino acids, peptides, or phosphates have shown protective effects for V. cholerae [ 34 ] and V. parahaemolyticus [ 25 , 35 ]. Furthermore, as described by Wong et al [ 25 ], psychrotrophic strains may have better survival potential than other mesophilic strains in frozen products and could probably enhance the risk of vibrios in frozen foods.…”

Section: Introductionmentioning

confidence: 99%

“…Chitin, some amino acids, peptides, or phosphates have shown protective effects for V. cholerae [ 34 ] and V. parahaemolyticus [ 25 , 35 ]. Furthermore, as described by Wong et al [ 25 ], psychrotrophic strains may have better survival potential than other mesophilic strains in frozen products and could probably enhance the risk of vibrios in frozen foods. Temperatures of −10 °C could be more effective at inactivating V. parahaemolyticus than −20 or −30 °C.…”

Section: Introductionmentioning

confidence: 99%

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Quantitative Detection of Viable but Nonculturable Vibrio parahaemolyticus in Frozen Bivalve Molluscs

Salvo

Panebianco

et al. 2023

Foods

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Vibrio parahaemolyticus is a foodborne pathogen diffusely distributed in the marine environment and often isolated from raw seafood belonging to different species, mostly shellfish. Ingestion of under- or uncooked seafood contaminated by V. parahaemolyticus can cause severe gastrointestinal symptoms in humans. Due to its ability to withstand low temperatures, Vibrio spp. could survive in frozen seafoods for long periods by entering the viable but nonculturable state (VBNC) and may constitute an unrecognized source of food contamination and infection. In the present study, seventy-seven frozen bivalve molluscs (35 mussels; 42 clams) were subjected to the detection and enumeration of viable V. parahaemolyticus using standard culture methods. VBNC forms were detected and quantified by applying an optimized protocol based on Propidium Monoazide (PMA) and Quantitative PCR (qPCR). All samples were negative for both the detection and enumeration of V. parahaemolyticus by the standard culture methods. VBNC forms were detected in 11.7% of the samples (9/77), with values ranging from 1.67 to 2.29 Log CFU/g. Only clam samples were positive for the detection of VBNC forms. The results of this study highlighted that VBNC V. parahaemolyticus may be present in frozen bivalve molluscs. Further data on the prevalence of VBNC V. parahaemolyticus in frozen seafood are needed in order to perform a robust risk assessment.

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“…Farmer III, Janda, Brenner, Cameron, & Birkhead, 2005;Hasan et al, 2010). V. mimicus grows at refrigeration temperatures (4 °C), survives under freezing conditions (-30 °C) and tolerates up to 6% NaCl (Chowdhury, Yamanaka, Miyoshi, Aziz, & Shinoda, 1989;Wong, Chen, & Yu, 1994).…”

Section: Introductionmentioning

confidence: 99%

Presence of the Hemolysin Gene of Vibrio mimicus in Fish and Seafood Products in Sonora, Mexico

Guardiola-Avila¹,

Noriega-Orozco²,

Acedo-Félix³

et al. 2014

JFR

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Vibrio mimicus causes diseases in humans in many countries, and it is highly abundant in aquatic environments. The present study evaluated the presence of V. mimicus in commonly consumed fish and seafood products in Sonora, México. A total of 262 samples of fish and seafood products were analyzed using PCR to identify the presence of the hemolysin (vmh) gene of V. mimicus, which was detected in 32 food samples. The positive food samples included raw (14%) and ready to eat fish and seafood (9%). The leading raw products in which V. mimicus was detected were crustaceans (57%), but mollusks represented 78% of the positive ready-to-eat products (RTE). Therefore, the presence of the V. mimicus hemolysin gene in raw and RTE seafood may represent a potential health risk to consumers in northwest México.

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

Cited by 5 publications

References 19 publications

Detection and Survival of Vibrio Species in Shrimp (Penaeus indicus) and Mussel (Mytilus galloprovincialis) at Landing and after Processing at Seafood Markets in Suez, Egypt

Detection and Survival of Vibrio Species in Shrimp (Penaeus indicus) and Mussel (Mytilus galloprovincialis) at Landing and after Processing at Seafood Markets in Suez, Egypt

Quantitative Detection of Viable but Nonculturable Vibrio parahaemolyticus in Frozen Bivalve Molluscs

Presence of the Hemolysin Gene of Vibrio mimicus in Fish and Seafood Products in Sonora, Mexico

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