Wang Rundong, Sun Lijun, Wang Yaling, Deng Yijia, Fang Zhijia, Liu Yang, Liu Ying, Sun Dongfang, Deng Qi, Gooneratne Ravi
1 College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution 524088, People's Republic of China.
2 National Marine Products Quality Supervision & Inspection Center, Zhanjiang 524000, People's Republic of China; and.
J Food Prot. 2018 Feb;81(2):246-253. doi: 10.4315/0362-028X.JFP-17-308.
The growth and hemolytic activity profiles of two Vibrio parahaemolyticus strains (ATCC 17802 and ATCC 33847) in shrimp, oyster, freshwater fish, pork, chicken, and egg fried rice were investigated, and a prediction system for accurate microbial risk assessment was developed. The two V. parahaemolyticus strains displayed a similar growth and hemolysin production pattern in the foods at 37°C. Growth kinetic parameters showed that V. parahaemolyticus displayed higher maximum specific growth rate and shorter lag time values in shrimp > freshwater fish > egg fried rice> oyster > chicken > pork. Notably, there was a similar number of V. parahaemolyticus in all of these samples at the stationary phase. The hemolytic activity of V. parahaemolyticus in foods increased linearly with time ( R > 0.97). The rate constant ( K) of hemolytic activity was higher in shrimp, oyster, freshwater fish, and egg fried rice than in pork and chicken. Significantly higher hemolytic activity of V. parahaemolyticus was evident in egg fried rice > shrimp > freshwater fish > chicken > oyster > pork. The above-mentioned results indicate that V. parahaemolyticus could grow well regardless of the food type and that contrary to current belief, it displayed a higher hemolytic activity in some nonseafood products (freshwater fish, egg fried rice, and chicken) than in one seafood (oyster). The prediction system consisting of the growth model and hemolysin production algorithm reported here will fill a gap in predictive microbiology and improve significantly the accuracy of microbial risk assessment of V. parahaemolyticus.
研究了两株副溶血性弧菌（美国典型培养物保藏中心17802和33847）在虾、牡蛎、淡水鱼、猪肉、鸡肉和蛋炒饭中的生长及溶血活性情况，并开发了一个用于准确微生物风险评估的预测系统。这两株副溶血性弧菌在37°C的食品中呈现出相似的生长和溶血素产生模式。生长动力学参数表明，副溶血性弧菌在虾中的最大比生长速率更高，延迟期更短，顺序为虾>淡水鱼>蛋炒饭>牡蛎>鸡肉>猪肉。值得注意的是，在稳定期所有这些样品中的副溶血性弧菌数量相似。副溶血性弧菌在食品中的溶血活性随时间呈线性增加（R>0.97）。虾、牡蛎、淡水鱼和蛋炒饭中溶血活性的速率常数（K）高于猪肉和鸡肉。副溶血性弧菌在蛋炒饭>虾>淡水鱼>鸡肉>牡蛎>猪肉中的溶血活性明显更高。上述结果表明，无论食品类型如何，副溶血性弧菌都能良好生长，并且与当前认知相反，它在一些非海产品（淡水鱼、蛋炒饭和鸡肉）中的溶血活性高于一种海产品（牡蛎）。本文报道的由生长模型和溶血素产生算法组成的预测系统将填补预测微生物学的空白，并显著提高副溶血性弧菌微生物风险评估的准确性。
