The fate of cold‐stressed or tetracycline‐resistant Vibrio spp. in precooked shrimp during frozen storage. Issue 4 (5th April 2020)

• Record Type: Journal Article
• Authors: Moon, Hye J.; Lee, Jeong Y.; Lim, Ju Y.; Kim, Su J.; Song, Ki Y.; Yoon, Ki S.
• Is Part Of: Journal of food safety. Volume 40:Issue 4(2020)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2020-04-05
• Subjects: Food adulteration and inspection -- Periodicals; Food contamination -- Periodicals; Food -- Analysis -- Periodicals; Food -- Microbiology -- Periodicals; Pathogenic bacteria -- Periodicals; Food handling -- Periodicals; Food preservatives -- Periodicals; 664
• DOI: 10.1111/jfs.12798
• Languages: English
• ISSNs: 0149-6085

Abstract

Abstract: 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. Abstract : Viable but nonculturable (VBNC) cells were able to recover at 25°C, but their recovery extent was affected by the types of prestressed treatment and strain. Cold‐stressed, and tetracycline‐resistant Vibrio cells were more rapidly converted to VBNC state than nonstressed cells. V. cholerae has a higher risk than V. parahaemolyticus and V. vulnificus in frozen seafood.