Kinetic analysis and dynamic prediction of growth of vibrio parahaemolyticus in raw white shrimp at refrigerated and abuse temperatures.
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| Title: | Kinetic analysis and dynamic prediction of growth of vibrio parahaemolyticus in raw white shrimp at refrigerated and abuse temperatures. |
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| Authors: | Chen, Ying-Rong1, Hwang, Cheng-An2, Huang, Lihan1,2 lihan.huang@ars.usda.gov, Wu, Vivian C.H.3, Hsiao, Hsin-I1 hi.hsiao@ntou.edu.tw |
| Source: | Food Control. Jun2019, Vol. 100, p204-211. 8p. |
| Subjects: | Vibrio parahaemolyticus, Bacterial growth, Whiteleg shrimp, Effect of temperature on food, Food storage |
| Abstract: | Abstract The objective of this study was to develop kinetic models to predict the growth of Vibrio parahaemolyticus in raw Pacific white shrimp as affected by storage temperature. Shrimp samples inoculated with a 2-strain cocktail of V. parahaemolyticus were stored between 8 and 35 °C to observe the growth during storage. The growth curves were analyzed with two primary models (Huang model and No-lag phase model) in combination with a suboptimal Huang square-root model using a one-step kinetic analysis method and the USDA-IPMP Global Fit software to estimate the kinetic parameters that minimized the global error. No growth of V. parahaemolyticus in samples was observed at storage temperatures below 10 °C. The minimum growth temperatures were 10.8 and 10.5 °C as estimated by the Huang and No-lag phase models, respectively. The maximum V. parahaemolyticus population in shrimp samples reached approximately 8.0 log CFU/g during storage. The estimated kinetic parameters, including the minimum growth temperature and maximum cell concentration, matched well with the experimental observations. The kinetic models were validated with two dynamic temperature profiles. The validation showed that both models were equally suitable for predicting the growth of V. parahaemolyticus in Pacific white shrimp. The standard error of prediction is about 1.0 log CFU/g. The models obtained from this study can be used to predict the dynamic growth of V. parahaemolyticus in Pacific white shrimp during post-harvest refrigerated storage and temperature abuse conditions. Highlights • The growth of Vibrio parahaemolyticus in raw white shrimps at refrigerated and abuse temperatures (8–35 °C) were determined. • Growth kinetic models of V. parahaemolyticus in white shrimps were developed and validated. • The models may be used for conducting risk assessment for V. parahaemolyticus in white shrimps. [ABSTRACT FROM AUTHOR] |
| Copyright of Food Control is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 134958285 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Kinetic analysis and dynamic prediction of growth of vibrio parahaemolyticus in raw white shrimp at refrigerated and abuse temperatures. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Chen%2C+Ying-Rong%22">Chen, Ying-Rong</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Hwang%2C+Cheng-An%22">Hwang, Cheng-An</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Huang%2C+Lihan%22">Huang, Lihan</searchLink><relatesTo>1,2</relatesTo><i> lihan.huang@ars.usda.gov</i><br /><searchLink fieldCode="AR" term="%22Wu%2C+Vivian+C%2EH%2E%22">Wu, Vivian C.H.</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AR" term="%22Hsiao%2C+Hsin-I%22">Hsiao, Hsin-I</searchLink><relatesTo>1</relatesTo><i> hi.hsiao@ntou.edu.tw</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Food+Control%22">Food Control</searchLink>. Jun2019, Vol. 100, p204-211. 8p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Vibrio+parahaemolyticus%22">Vibrio parahaemolyticus</searchLink><br /><searchLink fieldCode="DE" term="%22Bacterial+growth%22">Bacterial growth</searchLink><br /><searchLink fieldCode="DE" term="%22Whiteleg+shrimp%22">Whiteleg shrimp</searchLink><br /><searchLink fieldCode="DE" term="%22Effect+of+temperature+on+food%22">Effect of temperature on food</searchLink><br /><searchLink fieldCode="DE" term="%22Food+storage%22">Food storage</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: Abstract The objective of this study was to develop kinetic models to predict the growth of Vibrio parahaemolyticus in raw Pacific white shrimp as affected by storage temperature. Shrimp samples inoculated with a 2-strain cocktail of V. parahaemolyticus were stored between 8 and 35 °C to observe the growth during storage. The growth curves were analyzed with two primary models (Huang model and No-lag phase model) in combination with a suboptimal Huang square-root model using a one-step kinetic analysis method and the USDA-IPMP Global Fit software to estimate the kinetic parameters that minimized the global error. No growth of V. parahaemolyticus in samples was observed at storage temperatures below 10 °C. The minimum growth temperatures were 10.8 and 10.5 °C as estimated by the Huang and No-lag phase models, respectively. The maximum V. parahaemolyticus population in shrimp samples reached approximately 8.0 log CFU/g during storage. The estimated kinetic parameters, including the minimum growth temperature and maximum cell concentration, matched well with the experimental observations. The kinetic models were validated with two dynamic temperature profiles. The validation showed that both models were equally suitable for predicting the growth of V. parahaemolyticus in Pacific white shrimp. The standard error of prediction is about 1.0 log CFU/g. The models obtained from this study can be used to predict the dynamic growth of V. parahaemolyticus in Pacific white shrimp during post-harvest refrigerated storage and temperature abuse conditions. Highlights • The growth of Vibrio parahaemolyticus in raw white shrimps at refrigerated and abuse temperatures (8–35 °C) were determined. • Growth kinetic models of V. parahaemolyticus in white shrimps were developed and validated. • The models may be used for conducting risk assessment for V. parahaemolyticus in white shrimps. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Food Control is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/j.foodcont.2019.01.013 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 8 StartPage: 204 Subjects: – SubjectFull: Vibrio parahaemolyticus Type: general – SubjectFull: Bacterial growth Type: general – SubjectFull: Whiteleg shrimp Type: general – SubjectFull: Effect of temperature on food Type: general – SubjectFull: Food storage Type: general Titles: – TitleFull: Kinetic analysis and dynamic prediction of growth of vibrio parahaemolyticus in raw white shrimp at refrigerated and abuse temperatures. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Chen, Ying-Rong – PersonEntity: Name: NameFull: Hwang, Cheng-An – PersonEntity: Name: NameFull: Huang, Lihan – PersonEntity: Name: NameFull: Wu, Vivian C.H. – PersonEntity: Name: NameFull: Hsiao, Hsin-I IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 06 Text: Jun2019 Type: published Y: 2019 Identifiers: – Type: issn-print Value: 09567135 Numbering: – Type: volume Value: 100 Titles: – TitleFull: Food Control Type: main |
| ResultId | 1 |
