Thermal Inactivation of the Kanagawa Hemolysin of Vibrio parahaemolyticus in Buffer and Shrimp

Bradshaw, J. G.; Shah, D. B.; Wehby, A. J.; Peeler, James T.; Twedt, Robert M.

doi:10.1111/j.1365-2621.1984.tb13702.x

Cited by 13 publications

(7 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…b Z values (in megapascals) calculated from the absolute values of the inverse slopes from linear-regression equations relating log-unit D value and pressure (4).…”

Section: Discussionmentioning

confidence: 99%

“…The D values were calculated from the absolute values of the inverses of the slopes of the linear-regression equations by plotting log numbers of survivors versus time (3) at 300, 350, and 400 MPa at 20°C. The Z values were calculated from the absolute values of the inverses of the slopes of the linearregression equations relating log units (D values) to pressure (4).…”

Section: Stock Culturesmentioning

confidence: 99%

See 1 more Smart Citation

Use of Hydrostatic Pressure for Inactivation of Microbial Contaminants in Cheese

O’Reilly

O’Connor

Kelly

et al. 2000

Appl Environ Microbiol

128

View full text Add to dashboard Cite

The objective of this study was to determine the effect of high pressure (HP) on the inactivation of microbial contaminants in Cheddar cheese (Escherichia coli K-12, Staphylococcus aureus ATCC 6538, and Penicillium roqueforti IMI 297987). Initially, cheese slurries inoculated with E. coli, S. aureus, and P. roqueforti were used as a convenient means to define the effects of a range of pressures and temperatures on the viability of these microorganisms. Cheese slurries were subjected to pressures of 50 to 800 MPa for 20 min at temperatures of 10, 20, and 30°C. At 400 MPa, the viability of P. roqueforti in cheese slurry decreased by >2-log-unit cycles at 10°C and by 6-log-unit cycles at temperatures of 20 and 30°C. S. aureus and E. coli were not detected after HP treatments in cheese slurry of >600 MPa at 20°C and >400 MPa at 30°C, respectively. In addition to cell death, the presence of sublethally injured cells in HP-treated slurries was demonstrated by differential plating using nonselective agar incorporating salt or glucose. Kinetic experiments of HP inactivation demonstrated that increasing the pressure from 300 to 400 MPa resulted in a higher degree of inactivation than increasing the pressurization time from 0 to 60 min, indicating a greater antimicrobial impact of pressure. Selected conditions were subsequently tested on Cheddar cheese by adding the isolates to cheese milk and pressure treating the resultant cheeses at 100 to 500 MPa for 20 min at 20°C. The relative sensitivities of the isolates to HP in Cheddar cheese were similar to those observed in the cheese slurry, i.e., P. roqueforti was more sensitive than E. coli, which was more sensitive than S. aureus. The organisms were more sensitive to pressure in cheese than slurry, especially with E. coli. On comparison of the sensitivities of the microorganisms in a pH 5.3 phosphate buffer, cheese slurry, and Cheddar cheese, greatest sensitivity to HP was shown in the pH 5.3 phosphate buffer by S. aureus and P. roqueforti while greatest sensitivity to HP by E. coli was exhibited in Cheddar cheese. Therefore, the medium in which the microorganisms are treated is an important determinant of the level of inactivation observed.

show abstract

“…b Z values (in megapascals) calculated from the absolute values of the inverse slopes from linear-regression equations relating log-unit D value and pressure (4).…”

Section: Discussionmentioning

confidence: 99%

Section: Stock Culturesmentioning

confidence: 99%

Use of Hydrostatic Pressure for Inactivation of Microbial Contaminants in Cheese

O’Reilly

O’Connor

Kelly

et al. 2000

Appl Environ Microbiol

128

View full text Add to dashboard Cite

show abstract

“…Su manejo y la contaminación cruzada son otro factor importante que afecta la calidad y seguridad del producto (Paris et al, 2005), y finalmente, la reproducción exponencial de la bacteria en lapsos de 10 minutos (Bradshaw et al, 1984). Por esta razón, los moluscos bivalvos son considerados uno de los alimentos más peligrosos para la salud humana (Rippey, 1994).…”

Section: Introductionunclassified

“…Handling and cross-contamination are another important factor affecting the quality and safety of the product (Paris et al, 2005), and finally, the exponential reproduction of the bacteria in 10 minutes lapses (Bradshaw et al, 1984). Thus bivalve molluscs are considered one of the most dangerous foods to human health (Rippey, 1994 (Honda et al, 1988).…”

Section: Introductionmentioning

confidence: 99%

Untitled

Villa

González

Garduño

et al. 2017

rbio

View full text Add to dashboard Cite

“…In Tris buffer at pH 7.0, D 120 • C and D 130 • C values of 34 and 13 minutes, respectively, were found for semipurified toxin, whereas in shrimp D 120 • C and D 130 • C values were 21.9 and 10.4 minutes, respectively. 18 Hemolysin was detected when cell counts reached 10 6 /g, and its heat resistance was greater at pH 5.5-6.5 than at 7.0-8.0. 18 The TDH gene (tdh) is chromosomal, and it has been cloned in E. coli.…”

Section: Virulence Propertiesmentioning

confidence: 95%

Foodborne Gastroenteritis Caused by Vibrio, Yersinia, and Campylobacter Species

Modern Food Microbiology

View full text Add to dashboard Cite

VIBRIOSIS (Vibrio parahaemolyticus ibrio parahaemolyticus)Although most other known food-poisoning syndromes may be contracted from a variety of foods, V. parahaemolyticus gastroenteritis is contracted almost solely from seafood. When other foods are involved, they represent cross-contamination from seafood products. Another unique feature of this syndrome is the natural habitat of the etiological agent-the sea. In addition to its role in gastroenteritis, V. parahaemolyticus is known to cause extraintestinal infections in humans.The genus Vibrio consists of at least 28 species, and 3 that are often associated with V. parahaemolyticus in aquatic environments and seafood are V. vulnificus, V. alginolyticus, and V. cholerae. Some of the distinguishing features of these species are noted in Table 28-1, and the syndromes caused by each are described below.V. parahaemolyticus is common in oceanic and coastal waters. Its detection is related to water temperatures, with numbers of organisms being undetectable until the water temperature rises to around 19-20 • C. A study of the Rhode River area of the Chesapeake Bay showed that the organisms survive in sediment during the winter and later are released into the water column, where they associate with the zooplankton from April to early June. 62 In ocean waters, they tend to be associated more with shellfish than with other forms. 79 They have been demonstrated to adsorb onto chitin particles and copepods, whereas organisms such as Escherichia coli and Pseudomonas fluorescens do not. 62 This species is generally not found in the open oceans, and it cannot tolerate the hydrostatic pressures of ocean depths. 111 Growth ConditionsV. parahaemolyticus can grow in the presence of 1-8% NaCl, with best growth occurring in the 2-4% range. 110 It dies off in distilled water. It does not grow at 4 • C, but growth between 5 • C and 9 • C has been demonstrated at a pH 7.2-7.3 and 3% NaCl, or at a pH of 7.6 and 7% NaCl (Table 28-2).

show abstract

Thermal Inactivation of the Kanagawa Hemolysin of Vibrio parahaemolyticus in Buffer and Shrimp

Cited by 13 publications

References 27 publications

Use of Hydrostatic Pressure for Inactivation of Microbial Contaminants in Cheese

Use of Hydrostatic Pressure for Inactivation of Microbial Contaminants in Cheese

Untitled

Foodborne Gastroenteritis Caused by Vibrio, Yersinia, and Campylobacter Species

Contact Info

Product

Resources

About