|CHEN, YING-RONG - National Taiwan Ocean University|
|Hwang, Cheng-An - Andy|
|HSIAO, HSIN-I - National Taiwan Ocean University|
Submitted to: Food Control
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/12/2019
Publication Date: 1/15/2019
Citation: Chen, Y., Hwang, C., Wu, V.C., Huang, L., Hsiao, H. 2019. Kinetic analysis and dynamic prediction of growth of Vibrio parahaemolyticus in raw white shrimp at refrigerated and abuse temperature. Food Control. 100:204-211. https://doi.org/10.1016/j.foodcont.2019.01.013.
Interpretive Summary: Vibrio parahaemolyticus is a foodborne pathogen most commonly linked to foodborne illnesses caused by the consumption of raw or undercooked shellfish. White shrimps are one of the popular seafoods and are susceptible to V. parahaemolyticus contamination. Studies were conducted to develop mathematical models to predict the growth of V. parahaemolyticus on raw white shrimps during post-harvest handling and storage. Two models were developed that described the time to growth and growth rate of V. parahaemolyticus on white shrimps at temperatures between 8 and 35 degree Celsius. The models can be used to estimate the levels of V. parahaemolyticus on white shrimps at prevailing post-harvest handling and storage temperatures for controlling the hazard of V. parahaemolyticus in shrimps.
Technical Abstract: The objective of this study was to develop kinetic models to describe the growth of Vibrio parahaemolyticus on raw white shrimps as a function of temperature. Raw shrimps were inoculated with a mixture of two strains of V. parahaemolyticus and stored at 8 selected temperatures between 8 and 35 degrees Celsius, and the populations were enumerated during storage. The resulting growth curves were analyzed by the Buchanan three-phase linear model to estimate the lag times (LT, h) and growth rates (GR, log CFU/h). Linear and polynomial models were developed to describe the LT and GR as a function of temperature and validated with additional experimental data. As expected, the LT and GR of V. parahaemolyticus on shrimps were extended and reduced, respectively, at lower temperatures. The LT and GR were better described by a linear and polynomial model, respectively. The predicted values from both models agreed satisfactorily with the observed values from experiments in which shrimps were stored at static and dynamic temperatures. Comparing to literature data, the GR of V. parahaemolyticus on white shrimps was faster than that in oyster or salmon. Overall, the developed models provided acceptable predictions of LT and GR of V. parahaemolyticus on white shrimps at temperatures between 8 to 35 degrees Celsius and can be used to estimate the levels of V. parahaemolyticus on white shrimps at prevailing post-harvest handling and storage temperatures for application in HACCP or risk assessment.