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Background:   Vibrio parahaemolyticus  is an important human pathogen which can cause gastroenteritis when consumed in raw or partially-cooked seafood. The pathogenesis of  V. parahaemolyticus  is based on the presence of virulence factors: the thermostable direct hemolysin (TDH) and TDH-related hemolysin (TRH), encoded by the  tdh  and  trh  genes, respectively.    Objectives:  The present study aimed to evaluate the survival of normal and chlorine-stressed cells of pathogenic and non-pathogenic  V. parahaemolyticus  under adverse conditions.    Materials and Methods:  Normal and chlorine-stressed cells of pathogenic and non-pathogenic  V. parahaemolyticus  were subjected to environmental stresses such as low storage temperature (4°C and -18°C), high incubation temperature (50°C) and high NaCl content (20%). Viable counts were then made at various time intervals by surface plating on TSA-2.0% NaCl, and the survival rates of the cells were determined and compared.    Results:  Findings of the current study revealed that the normal cells of pathogenic and non-pathogenic  V. parahaemolyticus,  as well as the chlorine-stressed cells of both strains behave similarly under adverse conditions. In addition, chlorine stress increased the susceptibility of pathogenic and non-pathogenic  V. parahaemolyticus  to incubation at 4°C, and the presence of high NaCl content in the medium. However, chlorine stress did not significantly affect the thermal tolerance of pathogenic and non-pathogenic  V. parahaemolyticus , and the susceptibility to incubation at -18°C.    Conclusions:  Chlorine-stressed cells of  V. parahaemolyticus  were more susceptible to adverse conditions than the non-stressed ones. Pathogenic and non-pathogenic strains showed the same survival characteristics under the adverse conditions. These results should be considered in the development of food preservation measures.

Survival of Normal and Chlorine-Stressed Pathogenic and Non-Pathogenic Vibrio parahaemolyticus Under Adverse Conditions