Effect of Ultra-high Pressure Treatment on Vibrio parahaemolyticus and Total Bacteria of Sea Cucumber

doi:10.7506/spkx1002-6630-201313046

Abstract

Abstract:

The effect of ultra-high pressure (UHP) on Vibrio parahaemolyticus (main pathogenic bacteria of sea cucumber)
and total bacteria of sea cucumber were studied. Three main UHP parameters including pressure, time and temperature
were investigated. An orthogonal array design was applied to establish the optimal UHP conditions for killing Vibrio
parahaemolyticus in sea cucumber. Meanwhile, response surface methodology was employed to optimize the studied UHP
parameters for total inactivation of bacteria. Complete inactivation of 104, 105, 106, 107 CFU/mL and 108 CFU/mL of Vibrio
parahaemolyticus was achieved by UHP treatment under the conditions of 150 MPa for 3 min at 50 ℃ or 150 MPa
for 5 min at 45 ℃. Response surface analysis with Design-Expert illustrated that the optimal UHP conditions for total
inactivation of bacteria were 300.72 MPa, 30.7 min and 55.16 ℃. The predicted inactivation rate of Vibrio parahaemolyticus
under the optimized conditions was 98.111%, while the observed value was 100%.

Key words: ultra-high pressure, Vibrio parahaemolyticus, sea cucumber, total bacterial count

CLC Number:

TS254.4

HAO Meng-zhen，HU Zhi-he*. Effect of Ultra-high Pressure Treatment on Vibrio parahaemolyticus and Total Bacteria of Sea Cucumber[J]. FOOD SCIENCE, 2013, 34(13): 218-223.

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