Abstract
The growth ofVibrio parahaemolyticus (V. parahaemolyticus)in oysters during postharvest storage increases the possibility of its infection in humans. In this work, to investigate the growth or survival profiles in different media, pathogenicV. parahaemolyticusin APW, Jinjiang oyster (JO,Crassostrea rivularis) slurry, and live JO were studied under different temperatures. All the strain populations were counted through our double-layer agar plate (DLAP) method. In APW, the pathogenicV. parahaemolyticusshowed continuous growth under 15, 25, and 35°C, while a decline in behavior was displayed under 5°C. The similar survival trend of pathogenicV. parahaemolyticusin JO slurry and live JO was observed under 5, 25, and 35°C, except the delayed growth or decline profile compared to APW. Under 15°C, they displayed decline and growth profile in JO slurry and live JO, respectively. These results indicate the different sensitivity of pathogenicV. parahaemolyticusin these matrices to temperature variation. Furthermore, nonpathogenicV. parahaemolyticusdisplayed little difference in survival profiles when inoculated in live JO under corresponding temperatures. The results indicate that inhibition or promotion effect could be regulated under different storage temperature for both pathogenic and nonpathogenic strains. Besides, the DLAP method showed the obvious quickness and efficiency during the bacteria count.
Highlights
Vibrio parahaemolyticus (V. parahaemolyticus) is one of the leading causes of acute gastroenteritis associated with exposure of raw or undercooked seafood in the diet
double-layer agar plate (DLAP) has been successfully applied in detecting nonpathogenic/pathogenic V. parahaemolyticus in different samples, which indicate the feasibility in various V. parahaemolyticus count related studies with this straightforward and fast procedure
The results of growth and survival trends in Alkaline Peptone Water (APW), JO slurry, and live JO indicate the different sensitivity of pathogenic V. parahaemolyticus in these matrices to temperature variation
Summary
Vibrio parahaemolyticus (V. parahaemolyticus) is one of the leading causes of acute gastroenteritis associated with exposure of raw or undercooked seafood in the diet. V. parahaemolyticus exists in a variety of seafood including raw, frozen, and even cooked products through posthandling contamination [1]. This human pathogen is usually a great concern in Asian countries, such as China, Vietnam, and Japan [2, 3]. V. parahaemolyticus could have a rapid generation times from 12 to 18 min in seafood [4]. Its populations in oysters could increase 10- to 100-fold in 10 h when left at ambient temperatures [5]. V. parahaemolyticus can grow at temperature of 8∘C, which is within the range of household and retail refrigeration [6]
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