Predictive model of Vibrio parahaemolyticus growth and survi

副溶血弧菌,生长,消亡,模型

ARTICLEINPRESS

FoodMicrobiologyxxx(2009)1–9

ContentslistsavailableatScienceDirect

FoodMicrobiology

journalhomepage:

http://www.77cn.com.cn/locate/fm

PredictivemodelofVibrioparahaemolyticusgrowthandsurvivalonsalmonmeatasafunctionoftemperature

Zhen-quanYanga,b,c,Xin-anJiaoa,b,*,PingLic,Zhi-mingPana,Jin-linHuanga,Rui-xiaGuc,Wei-mingFangc,Guo-xiangChaoa,d

a

JiangsuKeyLabofZoonosis,YangzhouUniversity,Yangzhou,Jiangsu225001,ChinaCollegeofVeterinaryMedicine,YangzhouUniversity,Yangzhou,Jiangsu225001,Chinac

CollegeofFoodScienceandEngineering,YangzhouUniversity,Yangzhou,Jiangsu225001,Chinad

YangzhouCenterofDiseasesPreventionandControl,Yangzhou,Jiangsu225002,China

b

articleinfo

Articlehistory:

Received25July2008Receivedinrevisedform4April2009

Accepted15April2009AvailableonlinexxxKeywords:

Predictivemodel

VibrioparahaemolyticusSalmon

Temperature

abstract

ThegrowthandsurvivalcurvesofastrainofpandemicVibrioparahaemolyticusTGqx01(serotypeO3:K6)onsalmonmeatatdifferentstoragetemperatures(rangefrom0 Cto35 C)weredetermined.Inordertomodelthegrowthorinactivationkineticsofthispathogenduringstorage,themodi edGompertzandWeibullequationswerechosentoregressgrowthandsurvivalcurves,respectively,andbothequationsproducedgood ttotheobserveddata(theaverageR2valueequalsto0.990formodi edGompertzand0.920forWeibullequation).Theeffectofstoragetemperatureonthespeci cgrowthrate(m)wasmodeledbysquareroottypeequation,andtherelationshipbetweenmandlagtime(l)wasdescribedbyaruleofmÂl¼constant.Theshapefactor(n)andscalefactor(b)valuesoftheWeibullequationsversusthetemperature( C)wereplottedandthetemperatureeffectsontheseparametersweredescribedbytwolinearempiricalequations.Thepredictedgrowthandsurvivalcurvesfromthemodelwerecomparedtorealenumerationresults,usingthecorrelationcoef cient(R2),biasfactor(Bf)andaccuracyfactor(Af),toassesstheperformanceoftheestablishedmodel.TheresultsshowedthattheoverallpredictionsforV.parahaemolyticusTGqx01growthorinactivationonsalmonattestedtemperaturesagreedwellwithobservedplatecounts,andtheaverageR2,BfandAfvalueswere0.958,1.019and1.035,respectively.

CrownCopyrightÓ2009PublishedbyElsevierLtd.Allrightsreserved.

1.Introduction

VibrioparahaemolyticusisaGram-negativehumanpathogenthatoccursnaturallyinthemarineenvironmentsandfrequentlyisolatedfromavarietyofseafoodsamples.ConsumptionofraworundercookedseafoodcontaminatedwithpathogenicV.para-haemolyticusmayleadtodevelopmentofacutegastroenteritischaracterizedbydiarrhea,headache,vomiting,nauseaandlowfever(Alametal.,2003;DePaolaetal.,2003;Tuyetetal.,2002;Wongetal.,2000).Thisbacteriumisrecognizedastheleadingcauseofseafood-borneillnessesinmanyAsiancountriesandregionssuchasJapan(Alametal.,2002),Taiwan(Wongetal.,2000)andChina(Liuetal.,2004).Inaddition,foodborneoutbreaks

*Correspondingauthor.JiangsuKeyLabofZoonosis,YangzhouUniversity,12EastWenhuiRoad,Yangzhou,Jiangsu225009,PRChina.Tel.:þ8651487971803;fax:þ8651487311374.

E-mailaddress:jiao@http://www.77cn.com.cn(X.-a.

Jiao).

causedbythisbacteriumwerereportedinUnitedStates(Molendaetal.,1972;Danielsetal.,2000;McLaughlinetal.,2005)andsomeEuropeancountries(Moleroetal.,1989;Lozano-Leonetal.,2003;Martinez-Urtazaetal.,2005).

Consumptionofrawsalmon shcalledsashimiisbecomingpopularinmanycountriesespeciallyinAsiancountriessuchasChinaandJapan(Hamada-Satoetal.,2005).Althoughsalmonisatemperatewater shinwhichprevalenceofV.parahaemolyticusislow,severalfoodpoisoningcasescausedbyV.parahaemolyticuscontaminatedsashimihavebeenreported(KuangandLing,2005).Therefore,theeffectivewaytoprocess,storeandtransportraw shproductsmustbedesignedtodecreaseV.parahaemolyticuscontaminationandprovideanadequatesafetyagainstthispath-ogen.ThedegreeofV.parahaemolyticuscontaminationinraw shisknowntorelatetotheenvironmentaltemperatures.V.para-haemolyticuscanmultiplyrapidlyatroomtemperature.Generationtimesasshortas10minunderoptimalconditionshavebeenreported(TwedtandNovelli,1971).ItwasalsoreportedthatV.parahaemolyticusissensitivetorefrigerationtemperatureand

0740-0020/$–seefrontmatterCrownCopyrightÓ2009PublishedbyElsevierLtd.Allrightsreserved.doi:10.1016/j.fm.2009.04.004

副溶血弧菌,生长,消亡,模型

2

Z.-q.Yangetal./FoodMicrobiologyxxx(2009)1–9

graduallyinactivatedatlowtemperature(Matchesetal.,1971;VanderzantandNickelson,1972;VanDenBroekandMossel,1977).Temperaturecontrolisthemostimportantforthepreservationofraw sh,however,temperatureconditionsisoftenchangedand uctuatedduringdistributionfromthe shfarmtothetable.TemperatureabuseandmishandlingwilleasilycauserapidmultiplicationofV.parahaemolyticusandincreasetheriskofillnessassociatedwithconsumption.

Predictivemicrobiologyhasbeenusedtomodelthepopulationdynamicsofanumberofpathogenicandspoilingbacteriaoffoods.Duetothereproduciblenatureofamicroorganismresponsetotheenvironment(McMeekinetal.,1993),resultsobtainedundercontrolledlaboratoryconditionscanbeappliedtothelesscontrolledenvironmentofaproducedistributionprocessoranindustrialprocess,whichmayenabletheevaluationoffoodsafetyandremainingshelflifeofafood.Thevalueofpredictivemicro-biologybecomesevidentinassessingspeedofmicrobialprolifer-ation,growthlimitsorinactivationratetodetermineprocessorstorageconditionswhenitiscomparedtotraditionalmethodsofassessmentwhichmayrequiretime-consumingincubation.

Modelingthegrowthandsurvivalofpathogenicandspoilagemicroorganismsisabasictoolforthepredictionoffoodsafetyandthemicrobialdeteriorationoffoodproductsinthefoodchain.ThegrowthorinactivationofV.parahaemolyticuscouldbeaffectedbymanyfactorsincludingtemperature,pHandwateractivity,inwhichtemperatureisthekeycontrollingfactorinseafoodpro-cessing,preservationanddistributionoperations.Therefore,itisimportanttobetterunderstandthegrowthordeathresponsesoftheV.parahaemolyticustoenvironmentaltemperatureanddevelopma …… 此处隐藏：31411字，全部文档内容请下载后查看。喜欢就下载吧 ……