Effects of Temperature on Growth and Survival of Pathogenic Vibrio Parahaemolyticus

Hai-Yan Zhang ； Cong Kong ； Yuan Wang ； Xiao-Sheng Shen

《International Journal of Agricultural Science and Technology》 2卷4期 (2014/11) Pp. 106-109

https://doi.org/10.14355/ijast.2014.0204.02

並列摘要

This study investigated the effects of temperature on the survival of ＂Vibrio parahaemolyticus＂ during cold storage and heating process. ＂V. parahaemolyticus＂ enriched in sterile alkaline peptone water (APW) supplemented with 1.5% NaCl (APW-salt broth) at 37℃ overnight (12-16h) was subjected to cold storage (-30, -18, 0, 5, 10, 15 and 20℃) and heating treatment (50, 55, 60, 70, 80, and 90℃) at various temperatures. The populations of ＂V. parahaemolyticus＂ were determined before and after the treatment. Results showed that ＂V. parahaemolyticus＂ in APW-salt broth increased rapidly when temperature was higher than 15℃, while decreased gradually at 0 and 5℃. Freezing treatment could greatly decrease the population of ＂V. parahaemolyticus＂ in APW-salt broth. Storage at -18℃ was more effective in inactivating ＂V. parahaemolyticus＂ than that at -30℃. Keeping ＂V. parahaemolyticus＂ frozen at -18 and -30℃ from 15 to 30 days could reduce the pathogen to non-detectable levels (＜3 MPN/g). Heating at 60℃ for 5 min, 70℃ for 2 min, or 80℃ or higher for 1 min also reduced ＂V. parahaemolyticus＂ from 10,000 MPN/g to non-detectable level. In conclusion, ＂V. parahaemolyticus＂ did not survive well during frozen treatment or low temperature storage (＜5℃). In addition, heating treatment (at 60℃) is also effective to inactivate ＂V. parahaemolyticus＂. This study can be applied to reduce risks of infections associated with foodborne pathogen ＂V. parahaemolyticus＂.

並列關鍵字

Vibrio Parahaemolyticus ； Survival ； Cold Storage ； Heating Treatment