Fate of Vibrio parahaemolyticus on shrimp after acidic electrolyzed water treatment

• Published in: International journal of food microbiology 2014-06, Vol.179, p.50-56
• Main Authors: Wang, Jing Jing, Sun, Wen Shuo, Jin, Meng Tong, Liu, Hai Quan, Zhang, Weijia, Sun, Xiao Hong, Pan, Ying Jie, Zhao, Yong
• Format: Article
• Language: English
• Subjects: Acidic electrolyzed water; Animals; Biological and medical sciences; Colony Count, Microbial; Decapoda; Electrolysis; Fate; Food Handling - methods; Food industries; Food Microbiology; Fundamental and applied biological sciences. Psychology; Penaeidae - microbiology; Quantification; Real-time PCR; Real-Time Polymerase Chain Reaction; Temperature; Vibrio parahaemolyticus; Vibrio parahaemolyticus - drug effects; Vibrio parahaemolyticus - physiology; Water - chemistry; Water - pharmacology
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2014.03.016

The objective of this study was to investigate the fate of Vibrio parahaemolyticus on shrimp after acidic electrolyzed water (AEW) treatment during storage. Shrimp, inoculated with a cocktail of four strains of V. parahaemolyticus, were stored at different temperatures (4–30°C) after AEW treatment. Experimental data were fitted to modified Gompertz and Log-linear models. The fate of V. parahaemolyticus was determined based on the growth and survival kinetics parameters (lag time, λ; the maximum growth rate, μmax; the maximum growth concentration, D; the inactivation value, K) depending on the respective storage conditions. Moreover, real-time PCR was employed to study the population dynamics of this pathogen during the refrigeration temperature storage (10, 7, 4°C). The results showed that AEW treatment could markedly (p