Survival of Vibrio cholerae 01 in common foodstuffs during storage at different temperatures

Corrales, Maria T.; Bainotti, A. E.; Simonetta, A. C.

doi:10.1111/j.1472-765x.1994.tb00868.x

Cited by 7 publications

(3 citation statements)

References 12 publications

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“…• Yes: retain • No: exclude Table A.3: Long list of bacteria, viruses and parasites as biological hazards and the result of the selection based on the two criteria: (1) evidence of causing human illness and being associated with fresh fishery products and (2) evidence of survival and/or growth within the range of À3°C to 7°C. Those included in the assessment are shown in bold Reily and Hackney (1985), Corrales et al (1994), Wong et al (1995), Magalhaes et al (2000), Johnston and Brown (2002), Vasudevan et al (2002), Januario and Dykes (2005), Vasudevan and Venkitanarayanan (2006) Table A.4: Long list of histamine-producing bacteria as biological hazards and the result of the assessment against the two criteria: (1) evidence of causing human illness associated with fresh fishery products and (2) evidence of biogenic amines production within the range of À3°C to 7°C. Those included in the assessment are shown in bold Background information on selected hazards…”

Section: Recommendationsmentioning

confidence: 99%

“…Reply to question 3: Y Badhey et al (1986), Telzak et al (1990), Weber et al (1993), Sobel et al 2007), Horowitz (2010, Leclair et al (2013), Walton et al (2014) G (evidence of toxin production) Riedo et al (1994), Betts andGaze (1995), Farber et al (2000), Miya et al (2010) Reily and Hackney (1985), Corrales et al (1994), Wong et al (1995), Magalhaes et al (2000), Johnston and Brown (2002), Vasudevan et al (2002), Januario and Dykes (2005)…”

Section: Literature Search On Human Illness Associated With the Hazards In Fishery Productsmentioning

confidence: 99%

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The use of the so‐called ‘tubs’ for transporting and storing fresh fishery products

Koutsoumanis¹,

Allende²,

Álvarez‐Ordóñez³

et al. 2020

EFS2

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On‐land transport/storage of fresh fishery products (FFP) for up to 3 days in ‘tubs’ of three‐layered poly‐ethylene filled with freshwater and ice was compared to the currently authorised practice (fish boxes of high‐density poly‐ethylene filled with ice). The impact on the survival and growth of biological hazards in fish and the histamine production in fish species associated with a high amount of histidine was assessed. In different modelling scenarios, the FFP are stored on‐board in freshwater or seawater/ice (in tubs) and once on‐land they are ‘handled’ (i.e. sorted or gutted and/or filleted) and transferred to either tubs or boxes. The temperature of the FFP was assumed to be the most influential factor affecting relevant hazards. Under reasonably foreseeable ‘abusive’ scenarios and using a conservative modelling approach, the growth of the relevant hazards (i.e. Listeria monocytogenes, Aeromonas spp. and non‐proteolytic Clostridium botulinum), is expected to be < 0.2 log10 units higher in tubs than in boxes after 3 days when the initial temperature of the fish is 0°C (‘keeping’ process). Starting at 7°C (‘cooling‐keeping’ process), the expected difference in the growth potential is higher (< 1 log10 for A. hydrophila and < 0.5 log10 for the other two hazards) due to the poorer cooling capacity of water and ice (tub) compared with ice (box). The survival of relevant hazards is not or is negligibly impacted. Histamine formation due to growth of Morganella psychrotolerans under the ‘keeping’ or ‘cooling‐keeping’ process can be up to 0.4 ppm and 1.5 ppm higher, respectively, in tubs as compared to boxes after 3 days, without reaching the legal limit of 100 ppm. The water uptake associated with the storage of the FFP in tubs (which may be up to 6%) does not make a relevant contribution to the differences in microbial growth potential compared to boxes.

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Section: Recommendationsmentioning

confidence: 99%

Section: Literature Search On Human Illness Associated With the Hazards In Fishery Productsmentioning

confidence: 99%

The use of the so‐called ‘tubs’ for transporting and storing fresh fishery products

Koutsoumanis¹,

Allende²,

Álvarez‐Ordóñez³

et al. 2020

EFS2

View full text Add to dashboard Cite

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“…The NAG-STa shared 50% and 46% homology to E. coli STh and STp, respectively. 95 126 In a study of the survival of V. cholerae El Tor serotype Inaba in several foods, it was found that in meats with an inoculum of 2 × 10 3 /g, cells remained viable for up to 90 days at −5 • C and for up to 300 days at −25 • C. 36 The organism was not detected in milk after 34 days at −5 • C and 150 days at −25 • C with an inoculum of 2 × 10 4 /ml. In milk at 7 • C, it survived 32 days on average but only 18-20 days in other foods.…”

Section: Vibrio Choleraementioning

confidence: 99%

Foodborne Gastroenteritis Caused by Vibrio, Yersinia, and Campylobacter Species

Modern Food Microbiology

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VIBRIOSIS (Vibrio parahaemolyticus ibrio parahaemolyticus)Although most other known food-poisoning syndromes may be contracted from a variety of foods, V. parahaemolyticus gastroenteritis is contracted almost solely from seafood. When other foods are involved, they represent cross-contamination from seafood products. Another unique feature of this syndrome is the natural habitat of the etiological agent-the sea. In addition to its role in gastroenteritis, V. parahaemolyticus is known to cause extraintestinal infections in humans.The genus Vibrio consists of at least 28 species, and 3 that are often associated with V. parahaemolyticus in aquatic environments and seafood are V. vulnificus, V. alginolyticus, and V. cholerae. Some of the distinguishing features of these species are noted in Table 28-1, and the syndromes caused by each are described below.V. parahaemolyticus is common in oceanic and coastal waters. Its detection is related to water temperatures, with numbers of organisms being undetectable until the water temperature rises to around 19-20 • C. A study of the Rhode River area of the Chesapeake Bay showed that the organisms survive in sediment during the winter and later are released into the water column, where they associate with the zooplankton from April to early June. 62 In ocean waters, they tend to be associated more with shellfish than with other forms. 79 They have been demonstrated to adsorb onto chitin particles and copepods, whereas organisms such as Escherichia coli and Pseudomonas fluorescens do not. 62 This species is generally not found in the open oceans, and it cannot tolerate the hydrostatic pressures of ocean depths. 111 Growth ConditionsV. parahaemolyticus can grow in the presence of 1-8% NaCl, with best growth occurring in the 2-4% range. 110 It dies off in distilled water. It does not grow at 4 • C, but growth between 5 • C and 9 • C has been demonstrated at a pH 7.2-7.3 and 3% NaCl, or at a pH of 7.6 and 7% NaCl (Table 28-2).

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Foodborne Gastroenteritis Caused by Vibrio, Yersinia, and Campylobacter Species

Jay¹

2000

Modern Food Microbiology

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Survival of Vibrio cholerae 01 in common foodstuffs during storage at different temperatures

Cited by 7 publications

References 12 publications

The use of the so‐called ‘tubs’ for transporting and storing fresh fishery products

The use of the so‐called ‘tubs’ for transporting and storing fresh fishery products

Foodborne Gastroenteritis Caused by Vibrio, Yersinia, and Campylobacter Species

Foodborne Gastroenteritis Caused by Vibrio, Yersinia, and Campylobacter Species

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