ISSN: 0973-7510

E-ISSN: 2581-690X

Xiaoyang Tang1,2,3, Mengtong Jin1,2,3, Wenshuo Sun1,2,3, Jing Xie1,2,3, Yingjie Pan1,2,3 and Yong Zhao1,2,3
1College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
2Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai – 201 306 China.
3Laboratory of Quality, Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai – 201 306, China.
J Pure Appl Microbiol. 2013;7(Spl. Edn.: April):47-51
© The Author(s). 2013
Received: 03/03/2013 | Accepted: 14/04/2013 | Published: 30/04/2013
Abstract

The present research is to compare the growth parameters of six pathogenic and non pathogenic Vibrio parahaemolyticus (V. parahaemolyticus) strains on shrimp at 37 °C. The V. parahaemolyticus counts on inoculated cooked shrimp (Litopenaeus vannamei) was enumerated. The growth parameters of pathogenic V. parahaemolyticus (pVp) and nonpathogenic V. parahaemolyticus (npVp) were obtained by fitting growth data to the modified Gompertz model. The specific maximum growth rate (µmax) of tdh gene positive (tdh+) pVp Vp2 (tdh+/trh), Vp6 (tdh+/trh), Vp16 (tdh+/trh) was 2.17, 2.32 abd 1.7 (log10 CFU/g)·h-1 respectively. The µmax of trh gene positive (trh+) pVp Vp3 (tdh/trh+) and Vp 19 (tdh/trh+ ) was 1.24 and 1.8 (log10 CFU/g)·h-1 respectively, The µmax of npVp Vp18 (tdh/trh) was 1.95 (log10 CFU/g)·h-1. The lag time (ë) of tdh+ pVp Vp2, Vp6 and Vp16 was 0.55, 1.04 and 0.83 h respectively. The ë of trh+ pVp Vp3 and Vp19 was 0.13 and 0.39 h respectively, the lag time (ë) of npVp Vp18 was 0.32 h. The maximum population density (Nmax) of tdh+ pVp Vp2, Vp6 and Vp16 was 9.03, 9.43 and 9.12 log10 CFU/g respectively. The Nmax of trh+ pVp Vp3 and Vp19 was 9.19 and 9.22 log10 CFU/g respectively, The µmax of npVp Vp18 was 9.42 log10 CFU/g. It is revealed that the clinical tdh+ pVp grow faster than the npVp , trh+ pVp and food isolated tdh+ pVp. The study could contribute to the strain selection in predictive model construction and provide important information for government to set effective management measures to ensure food safety.

Keywords

Comparison, growth parameters, pathogenic and nonpathogenic Vibrio parahaemolyticus, shrimp

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