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Development of a More Sensitive and Specific Chromogenic Agar Medium for the Detection of Vibrio parahaemolyticus and Other Vibrio Species
Published on: November 8, 2016
Growth and Hemolysin Production Behavior of Vibrio parahaemolyticus in Different Food Matrices
Rundong Wang1, Lijun Sun1, Yaling Wang1
11 College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution 524088, People's Republic of China.
Abstract:
The growth and hemolytic activity profiles of two Vibrio parahaemolyticus strains (ATCC 17802 and ATCC 33847) in shrimp, oyster, freshwater fish, pork, chicken, and egg fried rice were investigated, and a prediction system for accurate microbial risk assessment was developed. The two V. parahaemolyticus strains displayed a similar growth and hemolysin production pattern in the foods at 37°C. Growth kinetic parameters showed that V. parahaemolyticus displayed higher maximum specific growth rate and shorter lag time values in shrimp > freshwater fish > egg fried rice> oyster > chicken > pork. Notably, there was a similar number of V. parahaemolyticus in all of these samples at the stationary phase. The hemolytic activity of V. parahaemolyticus in foods increased linearly with time ( R2 > 0.97). The rate constant ( K) of hemolytic activity was higher in shrimp, oyster, freshwater fish, and egg fried rice than in pork and chicken. Significantly higher hemolytic activity of V. parahaemolyticus was evident in egg fried rice > shrimp > freshwater fish > chicken > oyster > pork. The above-mentioned results indicate that V. parahaemolyticus could grow well regardless of the food type and that contrary to current belief, it displayed a higher hemolytic activity in some nonseafood products (freshwater fish, egg fried rice, and chicken) than in one seafood (oyster). The prediction system consisting of the growth model and hemolysin production algorithm reported here will fill a gap in predictive microbiology and improve significantly the accuracy of microbial risk assessment of V. parahaemolyticus.
Insights
Vibrio parahaemolyticus grows well in various foods, showing higher hemolytic activity in non-seafood like egg fried rice than previously thought. A new prediction system aids microbial risk assessment.
Area of Science:
- Food Microbiology
- Predictive Microbiology
- Microbial Risk Assessment
Background:
- Vibrio parahaemolyticus is a significant foodborne pathogen.
- Understanding its growth and toxin production in diverse foods is crucial for public health.
Purpose of the Study:
- To investigate the growth and hemolytic activity of V. parahaemolyticus in various food matrices.
- To develop a predictive model for microbial risk assessment.
Main Methods:
- Growth kinetics and hemolytic activity assays were performed on V. parahaemolyticus strains in shrimp, oyster, freshwater fish, pork, chicken, and egg fried rice at 37°C.
- A prediction system integrating growth models and hemolysin production algorithms was developed.
Main Results:
- V. parahaemolyticus exhibited similar growth patterns across tested foods, with higher growth rates in shrimp and freshwater fish.
- Hemolytic activity increased linearly with time, showing significantly higher levels in egg fried rice, shrimp, and freshwater fish compared to pork and chicken.
- Contrary to expectations, higher hemolytic activity was observed in some non-seafood products.
Conclusions:
- V. parahaemolyticus demonstrates robust growth and significant hemolytic activity in a wide range of foods, including non-seafood items.
- The developed prediction system enhances the accuracy of microbial risk assessment for V. parahaemolyticus.
- Findings challenge existing beliefs about the pathogen's behavior in different food types.
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