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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.
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]
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Database: Engineering Source
Description
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]
ISSN:09567135
DOI:10.1016/j.foodcont.2019.01.013