Predictive model of Vibrio parahaemolyticus O3:K6 growth on cooked Litopenaeus vannamei

Tang, Xiaoyang; Yong, Zhao; Sun, Xiaohong; Xie, Jing; Pan, Yingjie; Malakar, Pradeep K.

doi:10.1007/s13213-014-0884-1

Cited by 13 publications

(16 citation statements)

References 33 publications

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“…Although the curve‐fitting approach used by Tang et al. () reported a zero growth rate of V. parahaemolyticus in shrimp at a temperature of 1 °C, previous studies demonstrated that the bacteria may die at temperatures lower than 7 °C in shrimp (Ma et al., ), and at least become inactivated at temperatures lower than 12 °C in raw oyster (Huang et al., ). The minimum temperature for growth and survival of this organism probably depends on the strain and food matrices (Huang et al., ).…”

Section: Resultsmentioning

confidence: 99%

“…Theoretically, a zero-growth rate of V. parahaemolyticus in shrimp was observed at a temperature of 1°C reported by Tang, Zhao, Sun, Xie, and Malakar (2015). However, several studies have shown that V. parahaemolyticus should die at temperatures lower than 7°C in shrimp (Ma et al, 2016) and become inactivated at the temperature lower than 12°C in raw oyster (Huang et al, 2018).…”

Section: Exposure Assessment Modelingmentioning

confidence: 95%

“…The maximum growth of V. parahaemolyticus in shrimp (μ max.trans ) affected by the temperature during transit ( T trans ) was calculated based on the study of Tang et al. ().…”

Section: Methodsmentioning

confidence: 99%

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Exposure Assessment and Sensitivity Analysis for Chilled Shrimp During Distribution: A Case Study of Home Delivery Services in Taiwan

Ndraha

Hsiao

2019

Journal of Food Science

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In this study, we evaluated the temperature requirements for home delivery in Taiwan by considering food safety risks of chilled shrimp that may be contaminated with Vibrio parahaemolyticus. Pathogenic V. parahaemolyticus was chosen because it was the main cause of foodborne outbreaks originating from contaminated seafood in Taiwan. The risk of becoming ill due to consumption of raw shrimp was estimated to be 7.3 × 10−3 per serving, estimated based on the real‐time temperature profile. Lowering the maximum temperature to 7 °C during transit and cooking shrimps at 100 °C for 5 min could reduce the risk by more than 94%. These interventions, therefore, were suggested to be used as an integral part of temperature management control in the home delivery cold chain. These findings can help food authorities to institute temperature management policies and regulations to prevent broken cold chains and reduce food safety risks. Practical Application This research may be applicable to home delivery services that deliver low‐temperature food products, such as seafood products.

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Section: Resultsmentioning

confidence: 99%

Section: Exposure Assessment Modelingmentioning

confidence: 95%

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Exposure Assessment and Sensitivity Analysis for Chilled Shrimp During Distribution: A Case Study of Home Delivery Services in Taiwan

Ndraha

Hsiao

2019

Journal of Food Science

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“…Traditionally, conventional plate counting methods have been used to collect data to construct predictive models (26,31). For instance, TCBS agar is widely used to enumerate V. parahaemolyticus colonies and to monitor their growth and survival without enrichment (7).…”

Section: Discussionmentioning

confidence: 99%

“…Traditional plate counting methods (using, e.g., thiosulfate-citrate-bile salts-sucrose [TCBS] or TCBS agar) can detect the total V. parahaemolyticus population but cannot differentiate pathogenic V. parahaemolyticus from nonpathogenic V. parahaemolyticus. Real-time PCR has the advantage of being able to quantify the total V. parahaemolyticus population targeting the tlh gene and to differentiate and quantify the pathogenic V. parahaemolyticus population with the tdh or trh gene (25,26).…”

mentioning

confidence: 99%

Establishment and Validation of RNA-Based Predictive Models for Understanding Survival of Vibrio parahaemolyticus in Oysters Stored at Low Temperatures

Liao

Yong

Wang

2017

Appl Environ Microbiol

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This study developed RNA-based predictive models describing the survival of Vibrio parahaemolyticus in Eastern oysters (Crassostrea virginica) during storage at 0, 4, and 10°C. Postharvested oysters were inoculated with a cocktail of five V. parahaemolyticus strains and were then stored at 0, 4, and 10°C for 21 or 11 days. A real-time reverse transcription-PCR (RT-PCR) assay targeting expression of the tlh gene was used to evaluate the number of surviving V. parahaemolyticus cells, which was then used to establish primary molecular models (MMs). Before construction of the MMs, consistent expression levels of the tlh gene at 0, 4, and 10°C were confirmed, and this gene was used to monitor the survival of the total V. parahaemolyticus cells. In addition, the tdh and trh genes were used for monitoring the survival of virulent V. parahaemolyticus. Traditional models (TMs) were built based on data collected using a plate counting method. From the MMs, V. parahaemolyticus populations had decreased 0.493, 0.362, and 0.238 log 10 CFU/g by the end of storage at 0, 4, and 10°C, respectively. Rates of reduction of V. parahaemolyticus shown in the TMs were 2.109, 1.579, and 0.894 log 10 CFU/g for storage at 0, 4, and 10°C, respectively. Bacterial inactivation rates (IRs) estimated with the TMs (Ϫ0.245, Ϫ0.152, and Ϫ0.121 log 10 CFU/day, respectively) were higher than those estimated with the MMs (Ϫ0.134, Ϫ0.0887, and Ϫ0.0732 log 10 CFU/day, respectively) for storage at 0, 4, and 10°C. Higher viable V. parahaemolyticus numbers were predicted using the MMs than using the TMs. On the basis of this study, RNA-based predictive MMs are the more accurate and reliable models and can prevent false-negative results compared to TMs.IMPORTANCE One important method for validating postharvest techniques and for monitoring the behavior of V. parahaemolyticus is to establish predictive models. Unfortunately, previous predictive models established based on plate counting methods or on DNA-based PCR can underestimate or overestimate the number of surviving cells. This study developed and validated RNA-based molecular predictive models to describe the survival of V. parahaemolyticus in oysters during lowtemperature storage (0, 4, and 10°C). The RNA-based predictive models show the advantage of being able to count all of the culturable, nonculturable, and stressed cells. By using primers targeting the tlh gene and pathogenesis-associated genes (tdh and trh), real-time RT-PCR can evaluate the total surviving V. parahaemolyticus population as well as differentiate the pathogenic ones from the total population. Reliable and accurate predictive models are very important for conducting risk assessment and management of pathogens in food.

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Kinetic analysis and dynamic prediction of growth of vibrio parahaemolyticus in raw white shrimp at refrigerated and abuse temperatures

et al. 2019

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Predictive model of Vibrio parahaemolyticus O3:K6 growth on cooked Litopenaeus vannamei

Cited by 13 publications

References 33 publications

Exposure Assessment and Sensitivity Analysis for Chilled Shrimp During Distribution: A Case Study of Home Delivery Services in Taiwan

Exposure Assessment and Sensitivity Analysis for Chilled Shrimp During Distribution: A Case Study of Home Delivery Services in Taiwan

Establishment and Validation of RNA-Based Predictive Models for Understanding Survival of Vibrio parahaemolyticus in Oysters Stored at Low Temperatures

Kinetic analysis and dynamic prediction of growth of vibrio parahaemolyticus in raw white shrimp at refrigerated and abuse temperatures

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