Survival of Vibrio parahaemolyticus in fish homogenate during storage at low temperatures

Note. Growth of Vibrio parahaemolyticus in lobster homogenates at different temperatures / Nota. Crecimiento de Vibrio parahaemolyticus en langosta a diferentes temperaturas

Due to the illnesses associated with the presence of Vibrio parahaemolyticus in seafoods, its survival in lobster was studied. Lobster homogenates were prepared, sterilized, inoculated with the bacteria, and incubated at -25 °C, 6 °C and 28 °C, for 60 days. Different viable cell counting methods were employed. The results of the McFarland nephelometric standard method and the direct count of viable bacterial cells, (DVC) were not significantly different (p = 0.5). However, the DVC method was better for detecting viable cells at low numbers for longer times, especially for cultures incubated at -25 °C. Therefore, this method, and the plate count (PC) method for counting colony forming units, were selected for monitoring the survival of V. parahaemolyticus under each temperature of incuba tion. The greatest survival of the bacterium was at ambient (28 °C) temperature. At freezer tempera ture (-25 °C), no viable cells were detected towards the end of the experiments. However, the cultures kept at 6 °C were viable until the end of the incubation period, these results being different from previously published works conducted at refrigeration temperatures.

Survival of Vibrio parahaemolyticus in cold smoked fish

Fresh samples of mullet (Mugil cephalus) and oil sardines (Sardinella longiceps) obtained from a fish market were subjected to cold smoking. Some of the samples harboured low levels of Vibrio parahaemolyticus. After cold smoking, however, many samples showed relatively high levels of V. parahaemolyticus suggesting that a small population of naturally occurring organisms could multiply to significant levels during the process of cold smoking or during subsequent storage at room temperature. Nevertheless, smoke components were observed to exert an inhibitory effect on V. parahaemolyticus in broth. Salt concentration 1% appeared to increase the sensitivity of V. parahaemolyticus to smoke components.

Lethal cold stress of Vibrio vulnificus in oysters

Studies were conducted on the survival of Vibrio vulnificus, an estuarine human pathogen, in oyster homogenates held at 4 degrees C. Results indicated a rapid and dramatic decrease in viability not attributable to either cold shock or the oyster homogenate alone but to a combination of the two. Such a decline was not observed with Vibrio parahaemolyticus. Chilled V. vulnificus cells were unable to repair themselves in brain heart infusion broth at 37 degrees C. V. vulnificus cells incubated on whole raw oysters at 0.5 degrees C also exhibited a decline in viability, but of a lesser degree. The effects of various plating media were also investigated. The data reported here suggest that oysters kept on ice are not likely to be a major factor in the epidemiology of V. vulnificus infection. It is further suggested that the standard method of homogenizing oysters for examining bacteriological quality should not be followed because toxic compounds are released from the oysters during this process.

Recovery of chill-stressed Vibrio parahaemolyticus from oysters with enrichment broths supplemented with magnesium and iron salts

The effects of magnesium and iron salts on the recovery and growth of chill-stressed cells of Vibrio parahaemolyticus were studied. Supplementation of glucose salt Teepol (GST) broth with 20 to 100 mM of Mg2+ significantly (P less than or equal to 0.05) increased the number of cells recovered from oyster homogenate stored at 3 degrees C. Populations detected with supplemented GST were comparable to those obtained with Horie arabinose ethyl violet (HAE) broth, with or without Mg2+. Recovery of V. parahaemolyticus from homogenates stored at -18 degrees C was also improved when enrichment broths supplemented with Mg2+ were used. Ferric iron (added as FeCl3) at 240 microM in GST and 240 or 960 microM in HAE significantly enhanced the extent of recovery of chilled cells. Ferrous iron was generally less effective. Teepol did not influence the growth of nonchilled cells, but significantly reduced the viable population in suspensions of chilled cells when used at a level of 0.4% in GST. The relatively high pH (9.0) of HAE caused a significant reduction in the number of viable, chill-stressed cells of V. parahaemolyticus. The overall results indicated that HAE broth is superior to GST for recovering V. parahaemolyticus from refrigerated and frozen oyster homogenates.

Method for the detection of injured Vibrio parahaemolyticus in seafoods

The sensitivity of Vibrio parahaemolyticus cells to refrigeration and frozen storage and the development of a method for detecting injured and uninjured V. parahaemolyticus cells were studied. Cell suspensions in different kinds of seafood homogenates were either regrigerated (4 degrees C) or frozen (-20 degrees C), stored, and examined for cell survival during storage. V. parahaemolyticus cells were sensitive to both storage temperatures. Many cells died, and many survivors were sublethally injured. In general, refrigeration storage appeared to be more injurious than frozen storage. The initial recovery of the sublethally injured cells was highest in a nutritionally rich, nonselective liquid medium such as Trypticase soy broth, whereas maximum cell multiplication was observed in Trypticase soy broth containing 3% NaCl. The sublethally injured V. parahaemolyticus cells demonstrated sensitivity to the selective enrichment medium, glucose salt teepol broth. From these findings, a new method (designated as the "repair-detection" method) was developed for the isolation and enumeration of V. parahaemolyticus. Comparative studies between the recommended and the repair-detection methods showed that injured V. parahaemolyticus cells were present in commercial seafoods and that the repair-detection method was definitely more effective for the detection of total numbers of V. parahaemolyticus cells.

Ecology of Vibrio parahaemolyticus in Chesapeake Bay

A study of the ecology of Vibrio parahaemolyticus and related vibrios in the Rhode River area of Chesapeake Bay was carried out over the period December 1970 through August 1971. The incidence of V. parahaemolyticus and related vibrios was found to be correlated with water temperature. The vibrios could not be detected in the water column during the winter months, although they were present in sediment. From late spring to early summer, when water temperatures were 14 +/- 1 C, vibrios over-wintering in sediment were released from the bottom communities and attached to zooplankton, proliferating as the temperature rose. The number of vibrios in and on plankton was reflected in the water column bacterial population densities at water temperatures of ca. 19 C. Thus, temperature of the water column in the range of 14 to 19 C was found to be critical in the annual cycle of the vibrios. Interaction between sediment, water, and zooplankton was found to be essential in the natural estuarine ecosystem. Bacterial counts of zooplankton were found to be temperature dependent. The bacterial population associated with zooplankton was found to be predominantly on external surfaces and was specific, differing from that of the sediment. Vibrio spp. and related organisms comprised the total bacterial population associated with zooplankton in summer months. The ecological role of Vibrio spp., including V. parahaemolyticus, was found to be significant, with respect to their property of chitin digestion and in relation to the population dynamics of zooplankton in Chesapeake Bay.

Relationships of temperature and sodium chloride concentration to the survival of Vibrio parahaemolyticus in broth and fish homogenate

The interaction of temperature and NaCl concentration in affecting the survival of three strains of Vibrio parahaemolyticus was studied in Trypticase soy broth and fish homogenate. Cells of V. parahaemolyticus suspended in Trypticase soy broth without NaCl were quite unstable and readily killed. The presence of NaCl appeared to be protective to the cells at 48 +/- 1 C, with the optimal concentration strain-dependent for the 3 to 12% range tested. Temperatures of 5 +/- 1, -5 +/- 1, and -18 +/- 1 C reduced the number of viable organisms per milliliter regardless of the NaCl concentration. In the presence of NaCl, viable cells, in numbers ranging up to 580 per ml, were still detected at the end of 30 days of storage. Similar results were obtained for cells suspended in fish homogenate, except that fish homogenate itself was protective as compared with Trypticase soy broth. This protection was significantly lower than that provided by NaCl in any amount tested.