Effects of Temperature on Growth and Survival of Pathogenic Vibrio Parahaemolyticus

Haiyan Zhang, Cong Kong;Yuan Wang;Xiaosheng Shen;


This study investigated the effects of temperature on the survival of Vibrio parahaemolyticus during cold storage and heating process. V. parahaemolyticus enriched in sterile alkaline peptone water (APW) supplemented with 1.5% NaCl (APW-salt broth) at 37˚C overnight (12-16h) was subjected to cold storage (-30, -18, 0, 5, 10, 15 and 20˚C) and heating treatment (50, 55, 60, 70, 80, and 90 ˚C) at various temperatures. The populations of V. parahaemolyticus were determined before and after the treatment. Results showed that V. parahaemolyticus in APW-salt broth increased rapidly when temperature was higher than 15 ˚C, while decreased gradually at 0 and 5 ˚C. Freezing treatment could greatly decrease the population of V. parahaemolyticus in APW-salt broth. Storage at -18 ˚C was more effective in inactivating V. parahaemolyticus than that at -30˚C. Keeping V. parahaemolyticus frozen at -18 and -30 ˚C from 15 to 30 days could reduce the pathogen to non-detectable levels (<3 MPN/g). Heating at 60 °C for 5 min, 70 °C for 2 min, or 80 °C or higher for 1 min also reduced V. parahaemolyticus from 10,000 MPN/g to non-detectable level. In conclusion, V. parahaemolyticus did not survive well during frozen treatment or low temperature storage (<5 ˚C). In addition, heating treatment (˃60 °C) is also effective to inactivate V. parahaemolyticus. This study can be applied to reduce risks of infections associated with foodborne pathogen V. parahaemolyticus.


Vibrio Parahaemolyticus; Survival; Cold Storage; Heating Treatment

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