FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (21): 227-232.doi: 10.7506/spkx1002-6630-201321046

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Sublethal Thermal Injury and Resuscitation Conditions of Vibrio parahaemolyticus

CHEN Chan-juan,NING Xi-bin*,CONG Jian,SHENG Ji-chun   

  1. Shanghai Engineering Research Center of Aquatic-product Processing and Preservation, College of Food Science and Technology,
    Shanghai Ocean University, Shanghai 201306, China
  • Received:2012-10-21 Revised:2013-09-30 Online:2013-11-15 Published:2013-10-28
  • Contact: NING Xi-bin E-mail:xbning@shou.edu.cn

Abstract:

Objective: To study the degree of sublethal thermal injury in Vibrio parahaemolyticus, the optimum resuscitation
temperature of the sublethally injured strains and the growth characteristics of resuscitative strains. Methods: Firstly,
we detected the degress of sublethal injury in Vibrio parahaemolyticus BJ1.1997 at different temperatures by using
traditional solid agar methods. Then, resuscitative growth curves of sublethally injured Vibrio parahaemolyticus BJ1.1997
were established by using liquid cultivation method. The morphological characteristics of the sublethally injuries and
the resuscitative strains were observed by using SEM and the optimal conditions of sublethal injury and resuscitation
temperature of Vibrio parahaemolyticus BJ1.1997 were determined. Results: The highest extent of sublethal injury in Vibrio
parahaemolyticus BJ1.1997 was obtained after 10 min treatment at 45 ℃ as well as the lowest injury in strains resuscitated
at 35 ℃ for 3 h. Conclusion: According to the measurement of sublethal injury at different temperatures, the probability of
Vibrio parahaemolyticus false-negative rate at 30 ℃ can be reduced.

Key words: Vibrio parahaemolyticus, sublethal injury, resuscitation

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