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The fate of cold‐stressed or tetracycline‐resistant Vibrio spp. in precooked shrimp during frozen storage
Author(s) -
Moon Hye J.,
Lee Jeong Y.,
Lim Ju Y.,
Kim Su J.,
Song Ki Y.,
Yoon Ki S.
Publication year - 2020
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12798
Subject(s) - tetracycline , vibrio parahaemolyticus , microbiology and biotechnology , vibrio cholerae , viable but nonculturable , vibrio , shrimp , vibrionaceae , biology , cold storage , vibrio vulnificus , food science , chemistry , bacteria , antibiotics , fishery , genetics , horticulture
We compared the fate of cold‐stressed (CS) or tetracycline‐resistant (TR) Vibrio parahaemolyticus, Vibrio vulnificus , and Vibrio cholerae in precooked shrimp during frozen storage. The recovery ability of viable but nonculturable (VBNC) Vibrio cells was compared at 25°C. Each suspension of nonstressed (NS), CS, or TR Vibrio cells inoculated into cooked shrimps were subjected to frozen storage at −20°C or three freeze–thaw cycles. CS and TR cells were more rapidly converted to VBNC state than NS cells. Most of VBNC Vibrio cells were observed as viable cells after frozen storage. Although there were differences in the recovery extent of cells depending on the types of stress and strain, VBNC cells were resuscitated at 25°C. The most resistant to tetracycline and the lowest injury rate were observed in V. cholerae cells during frozen storage.