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  • Title: Effect of temperature on growth of Vibrio parahaemolyticus [corrected] and Vibrio vulnificus in flounder, salmon sashimi and oyster meat.
    Author: Kim YW, Lee SH, Hwang IG, Yoon KS.
    Journal: Int J Environ Res Public Health; 2012 Dec; 9(12):4662-75. PubMed ID: 23330227.
    Abstract:
    Vibrio parahaemolyticus and Vibrio vulnificus are the major pathogenic Vibrio species which contaminate ready-to-eat seafood. The purpose of this study was to evaluate the risk of human illness resulting from consumption of ready-to-eat seafood such as sashimi and raw oyster meat due to the presence of V. parahaemolyticus and V. vulnificus. We compared the growth kinetics of V. parahaemolyticus and V. vulnificus strains in broth and ready-to-eat seafood, including flounder and salmon sashimi, as a function of temperature. The growth kinetics of naturally occurring V. vulnificus in raw oyster meat was also evaluated. The minimum growth temperatures of V. parahaemolyticus and V. vulnificus in broth were 13 °C and 11 °C, respectively. Overall, significant differences in lag time (LT) and specific growth rate (SGR) values between flounder and salmon sashimi were observed at temperatures ranging from 13 °C to 30 °C (p < 0.05). The growth of naturally occurring V. vulnificus reached stationary phase at ~4 log CFU/g in oysters, regardless of the storage temperature. This data indicates that the population of V. vulnificus in oysters did not reach the maximum population density as observed in the broth, where growth of V. vulnificus and V. parahaemolyticus isolated from oysters grew up to >8 log CFU/mL.
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