https://doi.org/10.4081/ijfs.2024.11516
Validity of cold storage and heat treatment on the deactivation of Vibrio parahaemolyticus isolated from fish meat markets
Submitted: 10 June 2023
Accepted: 8 January 2024
Published: 18 January 2024
Accepted: 8 January 2024
Abstract Views: 1871
PDF: 218
HTML: 35
HTML: 35
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Authors
Vibrio parahaemolyticus is a zoonotic disease transmitted to humans when handling or consuming improperly cooked fish meat. This study aimed to evaluate the effect of thermal treatment on V. parahaemolyticus isolates. Different heat treatment methods are used to determine the best methods for controlling V. parahaemolyticus, isolated from fish meat, which include microwave, low-temperature long-time, and high-temperature short-time methods. The V. parahaemolyticus isolates significantly declined in bacteria count when they were kept at 4°C, and 25°C for a long time, and the V. parahaemolyticus isolates significantly declined in bacteria count manner when they were kept at -20°C for a long time. The high temperature and long-time exposure at 75°C/25 minutes by moist heat, 87°C/5 minutes by dry heat, and 70°C/20 minutes by frying heat were enough to kill V. parahaemolyticus isolates. This work can be useful to decrease the hazards of infections related to V. parahaemolyticus and reduce the causes of fish-borne pathogens.
Abioye OE, Osunla AC, Okoh AI, 2021. Molecular detection and distribution of six medically important Vibrio spp. in selected freshwater and brackish water resources in Eastern Cape Province, South Africa. Front Microbiol 12:617703.
Agriopoulou S, Stamatelopoulou E, Skiada V, Varzakas T, 2022. Nanobiotechnology in food preservation and molecular perspective. In: Parameswaranpillai J, Krishnankutty RE, Jayakumar A, Rangappa SM, Siengchin S, eds. Nanotechnology-enhanced food packaging. Wiley, Weinheim, Germany, pp 327-59.
Ahmed AR, 2021. Evaluation of the heavy metal content in the muscle tissue of common carp Cyprinus carpio L. reared in groundwater in Basrah province, Iraq. Iraqi J Vet Sci 35:157-61.
Almashhadany DA, 2020. Monitoring of antibiotic residues among sheep meats at Erbil city and thermal processing effect on their remnants. Iraqi J Vet Sci 34:217-22.
Anastasio A, Marrone R, Chirollo C, Smaldone G, Attouchi M, Adamo P, Sadok S, Pepe T, 2014. Swordfish steaks vacuum-packed with rosmarinus officinalis. Ital J Food Sci 26:390-7.
Andrews LS, Park DL, Chen YP, 2000. Low-temperature pasteurization to reduce the risk of vibrio infections from raw shell-stock oysters. Food Addit Contam 17:787-91.
Baker-Austin C, Oliver JD, Alam, M, Ali A, Waldor MK, Qadri F, Martinez-Urtaza J, 2018. Vibrio spp. infections. Nat Rev Dis Primers 4:1-19.
Beshiru A, Igbinosa EO, 2023. Surveillance of Vibrio parahaemolyticus pathogens recovered from ready-to-eat foods. Sci Rep 13:4186.
Cao R, Yan L, Xiao S, Hou B, Zhou X, Wang W, Bai T, Zhu K, Cheng J, Zhang J, 2023. Effects of different low-temperature storage methods on the quality and processing characteristics of fresh beef. Foods 12:782.
Carella F, Aceto S, Marrone R, Maiolino P, De Vico G, 2010. Marteilia refringens infection in cultured and natural beds of mussels (Mytilus galloprovincialis) along the Campanian coast (Tirrenian sea, South of Italy). Bull Eur Ass Fish Pathol 30:189-96.
Castello A, Alio V, Sciortino S, Oliveri G, Cardamone C, Butera G, Costa A, 2023. Occurrence and molecular characterization of potentially pathogenic Vibrio spp. in seafood collected in Sicily. Microorganisms 11:53.
Centers for Disease Control and Prevention, 2018. National outbreak reporting system (NORS). Available from: https://www.cdc.gov/nors/index.html.
Chiozzi V, Agriopoulou S, Varzakas T, 2022. Advances, applications, and comparison of thermal [pasteurization, sterilization, and aseptic packaging] against non-thermal ultrasounds, UV radiation, ozonation, high hydrostatic pressure technologies in food processing. Appl Sci 12:2202.
DePaola A, Nordstrom JL, Bowers JC, Wells JG, Cook DW, 2003. Seasonal abundance of total and pathogenic Vibrio parahaemolyticus in Alabama oysters. Appl Environ Microbiol 69:1521-6.
Espinoza Rodezno LA, Bonilla F, Reyes V, Janes M, Sathivel S, 2023. Inactivation of Vibrio vulnificus and Vibrio parahaemolyticus in cryogenically frozen oyster meat using steam venting technology. J Food Eng 340:111-28.
FAO, 2022. The state of world fisheries and aquaculture 2022. Towards blue transformation. Available from: https://doi.org/10.4060/cc0461en.
Fujino T, Okuno Y, Nakada D, Aoyama A, Mukai T, Ueho T, 1953. On the bacteriological examination of shirasu food poisoning. Med J Osaka Univ 4:299-304.
Geedipalli SSR, Rakesh V, Datta AK, 2007. Modeling the heating uniformity contributed by a rotating turntable in microwave ovens. J Food Eng 82:359-68.
Ha PTH, Thi QVC, Thuy NP, Luan NT, 2023. Multi-antibiotics resistance phenotype of pathogenic Vibrio parahaemolyticus isolated from acute hepatopancreatic necrosis disease in Litopenaeus vannamei farmed in the Mekong Delta. J World Aquacult Soc 54:1070-87.
Haque N, Parveen S, Tang T, Wei J, Huang Z, 2022. Correction: Haque et al. Marine natural products in clinical use. Mar Drugs 20;528-636.
Hassan HS, Sule MI, Musa AM, Musa KY, Abubakar MS, Hassan AS, 2012. Anti-inflammatory activity of crude saponin extracts from five Nigerian medicinal plants. Afr J Tradit Complement Altern Med 9:250-5.
Iannotti LL, Blackmore I, Cohn R, 2022. Aquatic animal foods for nutrition security and child health. Food Nutr Bull 43:127-47.
Johnston MD, Brown MH, 2002. An investigation into the changed physiological state of Vibrio bacteria as a survival mechanism in response to cold temperatures and studies on their sensitivity to heating and freezing. J Appl Microbiol 92:1066-77.
Kamaruddin A, Nurhudah M, Rukmono D, Wiradana PA, 2021. Potential of probiotics Bacillus subtilis to reduce ammonia levels, Vibrio spp abundance, and increased production performance of Seaworm (Nereis sp) under laboratory scale. Iraqi J Vet Sci 35:757-63.
Kim YW, Lee SH, Hwang IG, Yoon KS, 2012. Effect of temperature on growth of Vibrio parahaemolyticus corrected and Vibrio vulnificus in flounder, salmon sashimi and oyster meat. Int J Environ Res Public Health 9:4662-75.
Kubo MTK, Siguemoto ES, Funcia ES, Augusto PED, Curet S, Boillereaux L, Sastry SK, Gut J, 2020. Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review. Curr Opin Food Sci 35:36-48.
Liu C, Lu J, Su YC, 2009. Effects of flash freezing, followed by frozen storage, on reducing Vibrio parahaemolyticus in Pacific raw oysters (Crassostrea gigas). J Food Prot 72:174-7.
Lund BM, Baird-Parker TC, Gould GW, 2000. The microbiological safety and quality of food. Aspen Publishers, Gaithersburg, MD, USA.
Matsuda S, Hiyoshi H, Tandhavanant S, Kodama T, 2020. Advances on Vibrio parahaemolyticus research in the postgenomic era. Microbiol Immunol 64:167-81.
Modlinska K, Pisula W, 2018. Selected psychological aspects of meat consumption - a short review. Nutrients 9:10-4.
Mudoh MF, Parveen S, Schwarz J, Rippen T, Chaudhuri A, 2014. The effects of storage temperature on the growth of Vibrio parahaemolyticus and organoleptic properties in oysters. Front Public Health 2:45.
Muringai RT, Mafongoya P, Lottering RT, Mugandani R, Naidoo D, 2022. Unlocking the potential of fish to improve food and nutrition security in sub-Saharan Africa. Sustainability 14:318.
Namad P, Deng Z, 2023. Optimum environmental conditions controlling prevalence of vibrio parahaemolyticus in marine environment. Mar Environ Res 183:105828.
Ong HMG, Zhong Y, Hu CC, Ong KH, Khor WC, Schlundt J, Aung KT, 2023. Quantitative risk evaluation of antimicrobial resistant Vibrio parahaemolyticus isolated from farmed grey mullets in Singapore. Pathogens 12:93.
Qiao Z, Yin M, Qi X, LI Z, Yu Z, Chen M, Xiao T, Wang X, 2022. Freezing and storage on aquatic food: underlying mechanisms and implications on quality deterioration. Food Sci Technol 42:e91322.
Raghunath P, 2015. Roles of thermostable direct hemolysin (TDH) and TDH-related hemolysin (TRH) in Vibrio parahaemolyticus. Front Microbiol 5:805.
Regier M, 2014. Microwavable food packaging. In: Jung HH, ed. Innovations in food packaging. 2nd ed. Academic Press, Cambridge, MA, USA.
Saad SM, Samir MM, Abd El Maksod HE, 2015. Incidence of Vibrio species in fish with special emphasis on the effect of heat treatments. BVMJ 29:38-44.
Sheikh HI, Najiah M, Fadhlina A, Laith AA, Nor MM, Jalal KCA and Kasan NA, 2022. Temperature upshift mostly but not always enhances the growth of Vibrio species: a systematic review. Front Mar SCI 9:959830.
Smaldone G, Abollo E, Marrone R, Bernardi CEM, Chirollo C, Anastasio A, del Hierro SP, 2020. Risk-based scoring and genetic identification for anisakids in frozen fish products from Atlantic FAO areas. BMC Vet Res 16:65.
Tan CW, Malcolm TTH, Premarathne JMKJK, New CY, Kuan CH, Thung TY, Chang WS, Loo YY, Rukayadi Y, Nakaguchi, Y, 2019. Preliminary quantitative microbial risk assessment of pathogenic Vibrio parahaemolyticus in short mackerel in Malaysia. Microb Risk Anal 12:11-9.
Taragusti A, Prayogo P, Rahardja BS, 2020. The effect of stocking density and the application of Nitrobacter as ammonia decomposer in aquaponics system of Clarias gariepinus with water spinach (Ipomoea aquatic). Iraqi J Vet Sci 35:217-22.
UN, 2022. World population projected to reach 9.8 billion in 2050, and 11.2 billion in 2100. Available from: https://www.un.org/en/desa/world-population-projected-reach-98-billion-2050-and-112-billion-2100.
Wang D, Fletcher GC, On SLW, Palmer JS, Gagic D, Flint SH, 2023. Biofilm formation, sodium hypochlorite susceptibility and genetic diversity of Vibrio parahaemolyticus. Int J Food Microbiol 16:385:110011.
Ye M, Huang Y, Chen H, 2012. Inactivation of Vibrio parahaemolyticus and Vibrio vulnificus in oysters by high-hydrostatic pressure and mild heat. Food Microbiol 32:179-84.
Yeung M, Thorsen T, 2016. Development of a more sensitive and specific chromogenic agar medium for the detection of Vibrio parahaemolyticus and other Vibrio species. J Vis Exp 8:54493.
Yeung PS, Boor KJ, 2004. Epidemiology, pathogenesis, and prevention of foodborne Vibrio parahaemolyticus infections. Foodborne Pathog Dis 1:74-88.
Zhang Y, Li F, Yao Y, He J, Tang J, Jiao Y, 2021. Effects of freeze-thaw cycles of Pacific white shrimp (Litopenaeus vannamei) subjected to radio frequency tempering on melanosis and quality. Innov Food Sci Emerg Technol 74:102860.
How to Cite
1.
Al-Garadi MA, Aziz RN, Almashhadany DA, Al Qabili DMA, Abdullah Aljoborey AD. Validity of cold storage and heat treatment on the deactivation of <i>Vibrio parahaemolyticus</i> isolated from fish meat markets. Ital J Food Safety [Internet]. 2024 Jan. 18 [cited 2024 Nov. 21];13(1). Available from: https://www.pagepressjournals.org/ijfs/article/view/11516
Copyright (c) 2024 the Author(s)
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.