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KMID : 1134820190480121412
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 12 p.1412 ~ p.1420
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Development of Predictive Models and Comparison of Pathogenic and Non-Pathogenic Vibrio parahaemolyticus Behavior in Korean Oysters
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Lim Ju-Young
Jo Ha-Yeon
Moon Hye-Jin
Lee Jong-Kyung
Yoon Ki-Sun
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Abstract
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The objective of this study was to develop a predictive model of a cocktail of pathogenic and non-pathogenic Vibrio parahaemolyticus strains in oysters as a function of temperature. The behavior of each pathogenic and non-pathogenic V. parahaemolyticus at 10°C and 25°C was compared. V. parahaemolyticus cocktails grew and died in a temperature range of 11 to 30°C and 4 to 10°C, respectively. At refrigerated temperatures, the best survival ability of the mixture of V. parahaemolyticus was found at 4°C, followed by 7 and 10°C, indicating that the low temperature promotes the ability of V. parahaemolyticus to survive in the oysters. The predicted growth and survival kinetics from the developed models were compared with the experimental kinetics of V. parahaemolyticus in abalone. The acceptable bias and accuracy factors of growth and survival models were obtained. At 25°C, a significantly higher specific growth rate value for pathogenic V. parahaemolyticus was observed compared to that for non-pathogenic V. parahaemolyticus. At 10°C, the delta value of the pathogenic V. parahaemolyticus was considerably higher than that of the non-pathogenic V. parahaemolyticus. The results of this study show that pathogenic V. parahaemolyticus could grow faster and survive longer than non-pathogenic V. parahaemolyticus. These results indicate that pathogenic V. parahaemolyticus has a high risk of surviving in the retail market after being harvested and before consumption and after consumption as well.
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KEYWORD
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Vibrio parahaemolyticus, oyster, pathogenic, non-pathogenic, predictive model
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