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Inactivation kinetics of Vibrio parahaemolyticus on sand shrimp (Metapenaeus ensis) by cinnamaldehyde at 4C


Zhang, DL and Dong, QL and Ross, T, Inactivation kinetics of Vibrio parahaemolyticus on sand shrimp (Metapenaeus ensis) by cinnamaldehyde at 4 C, Journal of Food Quality, 2017 Article 5767925. ISSN 1745-4557 (2017) [Refereed Article]


Copyright Statement

Copyright 2017 DongLai Zhang et al. Licensed under Creative Commons Attribution 4.0 International (CC BY 4.0)

DOI: doi:10.1155/2017/5767925


Sand shrimp (Metapenaeus ensis), shrimp shell, and shrimp meat were inoculated with a three-strain cocktail of Vibrio parahaemolyticus with or without the natural antimicrobial cinnamaldehyde (2.5 mg/ml) and were, then, stored at 4C for up to 25 days and 18 inactivation curves were obtained. V. parahaemolyticus were inactivated down to the minimum level of detection (2.48 log CFU/g) on thiosulfate citrate bile salts sucrose agar (TCBS) plates within 7 and 10 days with low and high densities of V. parahaemolyticus inoculation, 4.5 log CFU/g and 8.2 log CFU/g, respectively. With adding cinnamaldehyde, the inactivation process of V. parahaemolyticus with low populations, 4.5 log CFU/g, lasted for only 4 days. Therefore, cinnamaldehyde inactivated cells faster as expected. However, unexpectedly, in shrimp meat cases, cells have much more persistence of over even 25 days before entering the minimum level of detection both with and without cinnamaldehyde treatment. Therefore, a hypothesis was formed that when cells kept in cold environments (4C) after several days recovered to up to 103104 CFU/g towards the end of the experiments and with starvation (shell and shrimp studies), cells might render a viable but nonculturable (VBNC) state.

Item Details

Item Type:Refereed Article
Keywords:food, microbiology, safety, Vibrio
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Food sciences
Research Field:Food packaging, preservation and processing
Objective Division:Animal Production and Animal Primary Products
Objective Group:Other animal production and animal primary products
Objective Field:Livestock product traceability and quality assurance
UTAS Author:Ross, T (Professor Tom Ross)
ID Code:120460
Year Published:2017
Web of Science® Times Cited:2
Deposited By:Agriculture and Food Systems
Deposited On:2017-08-25
Last Modified:2018-06-01
Downloads:83 View Download Statistics

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