Inactivation Kinetics ofVibrio parahaemolyticuson Sand Shrimp(Metapenaeus ensis)by Cinnamaldehyde at 4°C

Abstract

Sand shrimp (Metapenaeus ensis), shrimp shell, and shrimp meat were inoculated with a three-strain cocktail of Vibrio parahaemolyticus with or without the natural antimicrobial cinnamaldehyde (2.5 mg/ml) and were, then, stored at 4 ∘ C for up to 25 days and 18 inactivation curves were obtained. V. parahaemolyticus were inactivated down to the minimum level of detection (2.48 log CFU/g) on thiosulfate citrate bile salts sucrose agar (TCBS) plates within 7 and 10 days with low and high densities of V. parahaemolyticus inoculation, 4.5 log CFU/g and 8.2 log CFU/g, respectively. With adding cinnamaldehyde, the inactivation process of V. parahaemolyticus with low populations, 4.5 log CFU/g, lasted for only 4 days. Therefore, cinnamaldehyde inactivated cells faster as expected. However, unexpectedly, in shrimp meat cases, cells have much more persistence of over even 25 days before entering the minimum level of detection both with and without cinnamaldehyde treatment. Therefore, a hypothesis was formed that when cells kept in cold environments (4 ∘ C) after several days recovered to up to 10 3 -10 4 CFU/g towards the end of the experiments and with starvation (shell and shrimp studies), cells might render a viable but nonculturable (VBNC) state.

Impactos da promoção de alimentos tradicionais como produto turístico gastronômico: estudo da cadeia produtiva da matéria-prima

“…O mercado catarinense é abastecido com a importação de outras regiões brasileiras (Nordeste), e até de outros países como China, Equador e México, apresentando assim altos riscos em virtude de sua sensível perecibilidade 33,34 , aumento nos custos de importação e a necessidade de rígidos controles sanitários resultando na ausência de oferta de pratos tradicionais em restaurantes de Florianópolis, como a sequência de camarões 31 .…”