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Reduction of infection risk mediated by co‐culturing Vibrio parahaemolyticus and Listeria monocytogenes in refrigerated cooked shrimp
Author(s) -
Niu Ben,
Mu Lili,
Xiao Lili,
Zhang Zhaohuan,
Malakar Pradeep K,
Liu Haiquan,
Pan Yingjie,
Zhao Yong
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8969
Subject(s) - listeria monocytogenes , vibrio parahaemolyticus , shrimp , microbiology and biotechnology , food science , vibrio , biology , chemistry , bacteria , fishery , genetics
BACKGROUND Vibrio parahaemolyticus and Listeria monocytogenes are seafood pathogens of public health significance, and predictive models are effective tools for quantitative microbial risk assessment of these pathogens. However, most current predictive models are based on growth of single strains in broth cultures, and interactions of two or more bacteria in a food matrix can skew the outcomes of the predictions. Therefore, the impact of V. parahaemolyticus and L. monocytogenes when co‐cultured and in monoculture on cooked shrimp in cold storage was investigated. RESULTS The results indicated that L. monocytogenes co‐cultured with V. parahaemolyticus exhibited reduced growth and longer lag phase at 4 °C and 10 °C. V. parahaemolyticus exhibited similar behavior when co‐cultured with L. monocytogenes at 4 °C (death rate K = − 0.67 log 10 CFU g −1 day . The death rate K at 10 °C when V. parahaemolyticus co‐cultured with L. monocytogenes was −1.62 log 10 CFU g −1 day −1 . There was no significant reduction of growth in monoculture experiments. CONCLUSION This study has revealed that interaction of V. parahaemolyticus and L. monocytogenes should be considered when quantifying risks posed by these pathogens during consumption of seafood products. © 2018 Society of Chemical Industry