College of Food Science and Engineering, Lingnan Normal University, Zhanjiang, People's Republic of China.
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, People's Republic of China.
J Food Prot. 2021 Aug 1;84(8):1411-1420. doi: 10.4315/JFP-20-490.
The growth of and hemolysin production by two V. alginolyticus strains (HY9901 and ATCC 17749T) at 30°C were investigated in briny tilapia, shrimp, scallop, oyster, pork, chicken, freshwater fish, and egg fried rice. Bacteria were enumerated by plate counting. Hemolysin production was evaluated with blood agar and hemolytic titer tests. The two V. alginolyticus strains had similar growth and hemolysin production patterns in all tested foods. Based on the goodness-of-fit primary model statistics (coefficient of determination, mean square error, bias factor, and accuracy factor), the modified Gompertz model was a better fit than the logistic model to V. alginolyticus growth in foods. Growth kinetic parameters of V. alginolyticus had a higher μmax and shorter λ in the following order: briny tilapia > shrimp > freshwater fish > egg fried rice > scallop > oyster > chicken > pork. V. alginolyticus levels were similar at the stationary phase, with no significant growth difference between raw and cooked foods. Significantly higher thermostable direct hemolysin activity (P < 0.05) was found for V. alginolyticus in the following order: briny tilapia > freshwater fish > shrimp > chicken > egg fried rice > scallop > oyster > pork. However, the hemolytic titer was not consistent with the thermostable direct hemolysin activity and was significantly higher (P < 0.05) in the following order: briny tilapia > egg fried rice > shrimp > freshwater fish > chicken > scallop > oyster > pork. Contrary to current belief, V. alginolyticus produced more hemolysin in some nonseafoods (freshwater fish, egg fried rice, and chicken) than in scallops or oysters. This report is the first on the growth and toxicity of V. alginolyticus in different food matrices and confirms that some nonseafoods can be contaminated with pathogenic V. alginolyticus. These results should increase awareness of nonseafood safety issues and improve the accuracy of V. alginolyticus risk assessments.
本研究调查了两株副溶血弧菌（HY9901 和 ATCC17749T）在盐田罗非鱼、虾、扇贝、牡蛎、猪肉、鸡肉、淡水鱼和蛋炒饭中的生长和溶血素产生情况。通过平板计数法对细菌进行计数。用血琼脂和溶血效价试验评估溶血素的产生。两株副溶血弧菌在所有测试食品中的生长和溶血素产生模式相似。根据拟合优度初级模型统计数据（决定系数、均方误差、偏差因子和准确度因子），与 logistic 模型相比，改良的 Gompertz 模型更适合副溶血弧菌在食品中的生长。副溶血弧菌在以下顺序中的最大比生长速率（μmax）更高，延滞期（λ）更短：盐田罗非鱼＞虾＞淡水鱼＞蛋炒饭＞扇贝＞牡蛎＞鸡肉＞猪肉。在稳定期，副溶血弧菌的水平相似，生熟食品之间没有明显的生长差异。在以下顺序中，副溶血弧菌的耐热直接溶血素活性显著更高（P＜0.05）：盐田罗非鱼＞淡水鱼＞虾＞鸡肉＞蛋炒饭＞扇贝＞牡蛎＞猪肉。然而，溶血效价与耐热直接溶血素活性不一致，在以下顺序中显著更高（P＜0.05）：盐田罗非鱼＞蛋炒饭＞虾＞淡水鱼＞鸡肉＞扇贝＞牡蛎＞猪肉。与目前的观点相反，副溶血弧菌在一些非海鲜食品（淡水鱼、蛋炒饭和鸡肉）中的溶血素产量高于扇贝或牡蛎。本报告首次报道了副溶血弧菌在不同食品基质中的生长和毒性，证实了一些非海鲜食品可能受到致病性副溶血弧菌的污染。这些结果应提高对非海鲜安全性问题的认识，并提高副溶血弧菌风险评估的准确性。
