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dc.contributor.authorWang, R.
dc.contributor.authorSun, L.
dc.contributor.authorWang, Yaling
dc.contributor.authorDeng, Yijia
dc.contributor.authorFang, Z.
dc.contributor.authorLiu, Yang
dc.contributor.authorLiu, Ying
dc.contributor.authorSun, D.
dc.contributor.authorDeng, Q.
dc.contributor.authorGooneratne, Sarojith R.
dc.date.accessioned2019-10-18T02:48:17Z
dc.date.available2018-01-22en
dc.date.issued2018-02-01
dc.date.submitted2017-10-19en
dc.identifier.issn0362-028Xen
dc.identifier.urihttps://hdl.handle.net/10182/11025
dc.description.abstractThe growth and hemolytic activity profiles of two Vibrio parahaemolyticus strains (ATCC 17802 and ATCC 33847) in shrimp, oyster, freshwater fish, pork, chicken, and egg fried rice were investigated, and a prediction system for accurate microbial risk assessment was developed. The two V. parahaemolyticus strains displayed a similar growth and hemolysin production pattern in the foods at 37°C. Growth kinetic parameters showed that V. parahaemolyticus displayed higher maximum specific growth rate and shorter lag time values in shrimp > freshwater fish > egg fried rice > chicken > pork. Notably, there was a similar number of V. parahaemolyticus in all of these samples at the stationary phase. The hemolytic activity of V. parahaemolyticus in foods increased linearly with time (R² > 0.97). The rate constant (K) of hemolytic activity was higher in shrimp, oyster, freshwater fish, and egg fried rice than in pork and chicken. Significantly higher hemolytic activity of V. parahaemolyticus was evident in egg fried rice . shrimp > freshwater fish > chicken > oyster > pork. The above-mentioned results indicate that V. parahaemolyticus could grow well regardless of the food type and that contrary to current belief, it displayed a higher hemolytic activity in some nonseafood products (freshwater fish, egg fried rice, and chicken) than in one seafood (oyster). The prediction system consisting of the growth model and hemolysin production algorithm reported here will fill a gap in predictive microbiology and improve significantly the accuracy of microbial risk assessment of V. parahaemolyticus.en
dc.format.extent246-253en
dc.language.isoen
dc.publisherInternational Association for Food Protection
dc.relationThe original publication is available from - International Association for Food Protection - https://doi.org/10.4315/0362-028X.JFP-17-308en
dc.relation.urihttps://doi.org/10.4315/0362-028X.JFP-17-308en
dc.rights© International Association for Food Protection
dc.subjectfood matricesen
dc.subjectgrowth modelen
dc.subjecthemolytic activityen
dc.subjectVibrio parahaemolyticusen
dc.subjectStrategic, Defence & Security Studiesen
dc.subject.meshAnimalsen
dc.subject.meshFood Microbiologyen
dc.subject.meshHemolysin Proteinsen
dc.titleGrowth and hemolysin production behavior of Vibrio parahaemolyticus in different food matricesen
dc.typeJournal Article
lu.contributor.unitLincoln University
lu.contributor.unitFaculty of Agriculture and Life Sciences
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciences
dc.identifier.doi10.4315/0362-028X.JFP-17-308en
dc.subject.anzsrc0908 Food Sciencesen
dc.subject.anzsrc0605 Microbiologyen
dc.relation.isPartOfJournal of Food Protectionen
pubs.issue2en
pubs.organisational-group/LU
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/WFMB
pubs.organisational-group/LU/Research Management Office
pubs.organisational-group/LU/Research Management Office/QE18
pubs.publication-statusPublisheden
pubs.volume81en
dc.identifier.eissn1944-9097en
lu.identifier.orcid0000-0002-5406-2894


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