Modeling naturally-occurring Vibrio parahaemolyticus in post-harvest raw shrimps
Modeling naturally-occurring Vibrio parahaemolyticus in post-harvest raw shrimps
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DOI：
10.1016/j.foodres.2023.113462
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发表时间：
2023-09-20
影响因子：
8.1
通讯作者：
Zhang, Zhaohuan
中科院分区：
文献类型：
--
作者：
Wu, Qian;Liu, Jing;Zhang, Zhaohuan
人们对收获的生虾中天然存在的副溶血性弧菌的生长和存活知之甚少。在本研究中，使用实时 PCR 结合单叠氮丙啶 (PMA-qPCR)，在 4 摄氏度至 30 摄氏度的范围内研究了收获后生虾中自然存在的副溶血弧菌的命运。 Baranyi模型用于拟合生长和存活数据。然后使用平方根模型和非线性阿伦尼乌斯模型来量化从 Baranyi 模型导出的参数。结果表明，天然存在的副溶血性弧菌在4℃和7℃下缓慢失活，失活率分别为0.019 Log CFU/g/h和0.025 Log CFU/g/h。相反，在 15、20、25 和 30 摄氏度下，天然存在的副溶血性弧菌的平均最大生长速率 (mu(max)) 确定为 0.044、0.105、0.179 和 0.336 Log CFU/g/h，伴随着 15.5 小时、7.3 小时、4.4 小时的平均滞后期 (lambda)。小时和3.7小时。平方根模型和非线性模型的验证指标 Af 和 Bf 表明该模型能够很好地预测收获后生虾中天然存在的副溶血性弧菌的生长行为。此外，对煮熟的虾中人工污染的副溶血弧菌和收获后生虾中天然存在的副溶血弧菌的生长进行比较探索，揭示了有趣的见解。虽然在 4℃ 和 7℃ 下失活率没有显着差异（P > 0.05），但在 15℃、20℃、25℃ 和 30℃ 时可观察到生长速率的明显差异，前者超过后者。这表明使用源自熟虾的模型来评估副溶血性弧菌的风险可能存在偏差。我们的研究还揭示了明显的季节性效应。夏季收获的虾中副溶血弧菌的 mu max 和 lambda 与秋季收获的相似，而夏季收获的初始细菌浓度和最大细菌浓度高于秋季收获的。这种生虾中天然存在的副溶血性弧菌的预测微生物学模型为原位生长建模提供了相关性。
There is little known about the growth and survival of naturally-occurring Vibrio parahaemolyticus in harvested raw shrimps. In this study, the fate of naturally-occurring V. parahaemolyticus in post-harvest raw shrimps was investigated from 4 degrees C to 30 degrees C using real-time PCR combined with propidium monoazide (PMA-qPCR). The Baranyi-model was used to fit the growth and survival data. A square root model and non-linear Arrhenius model was then used to quantify the parameters derived from the Baranyi-model. The results showed that naturally -occurring V. parahaemolyticus were slowly inactivated at 4 degrees C and 7 degrees C with deactivation rates of 0.019 Log CFU/g/h and 0.025 Log CFU/g/h. Conversely, at 15, 20, 25, and 30 degrees C, the average maximum growth rates (mu(max)) of naturally-occurring V. parahaemolyticus were determined to be 0.044, 0.105, 0.179 and 0.336 Log CFU/ g/h, accompanied by the average lag phases (lambda) of 15.5 h, 7.3 h, 4.4 h and 3.7 h. The validation metrics, Af and Bf, for both the square root model and non-linear, indicating that the model had a good ability to predict the growth behavior of naturally-occurring V. parahaemolyticus in post-harvest raw shrimps. Furthermore, a comparative exploration between the growth of artificially contaminated V. parahaemolyticus in cooked shrimps and naturally-occurring V. parahaemolyticus in post-harvest raw shrimps revealed intriguing insights. While no substantial distinction in deactivation rates emerged at 4 degrees C and 7 degrees C (P > 0.05), a discernible disparity in growth rates was observable at 15 degrees C, 20 degrees C, 25 degrees C, and 30 degrees C, with the former surpassing the latter. Which indicated the risk of V. parahaemolyticus using models derived from cooked shrimps may be biased. Our study also unveiled a discernible seasonal effect. The mu max and lambda of V. parahaemolyticus in shrimps harvested in summer were similar to those harvested in autumn, while the initial and maximum bacterial concentration harvested in summer were higher than those harvested in autumn. This predictive microbiology model of naturally-occurring V. parahaemolyticus in raw shrimps provides relevance to modelling growth in situ.