Survival of Normal and Chlorine-Stressed Pathogenic and Non-Pathogenic Vibrio parahaemolyticus Under Adverse Conditions
| Author | Mehdi Zarei | en |
| Author | Mohammad Hadi Eskandari | en |
| Author | Somayeh Keshtkaran | en |
| Orcid | Mehdi Zarei [0000-0002-2965-7773] | en |
| Issued Date | 2014-03-01 | en |
| Abstract | Background: Vibrio parahaemolyticus is an important human pathogen which can cause gastroenteritis when consumed in raw or partially-cooked seafood. The pathogenesis of V. parahaemolyticus is based on the presence of virulence factors: the thermostable direct hemolysin (TDH) and TDH-related hemolysin (TRH), encoded by the tdh and trh genes, respectively. Objectives: The present study aimed to evaluate the survival of normal and chlorine-stressed cells of pathogenic and non-pathogenic V. parahaemolyticus under adverse conditions. Materials and Methods: Normal and chlorine-stressed cells of pathogenic and non-pathogenic V. parahaemolyticus were subjected to environmental stresses such as low storage temperature (4 and -18°C), high incubation temperature (50°C) and high NaCl content (20%). Viable counts were then made at various time intervals by surface plating on TSA-2.0% NaCl, and the survival rates of the cells were determined and compared. Results: Findings of the current study revealed that the normal cells of pathogenic and non-pathogenic V. parahaemolyticus, as well as the chlorine-stressed cells of both strains behave similarly under adverse conditions. In addition, chlorine stress increased the susceptibility of pathogenic and non-pathogenic V. parahaemolyticus to incubation at 4°C, and the presence of high NaCl content in the medium. However, chlorine stress did not significantly affect the thermal tolerance of pathogenic and non-pathogenic V. parahaemolyticus, and the susceptibility to incubation at -18°C. Conclusions: Chlorine-stressed cells of V. parahaemolyticus were more susceptible to adverse conditions than the non-stressed ones. Pathogenic and non-pathogenic strains showed the same survival characteristics under the adverse conditions. These results should be considered in the development of food preservation measures. | en |
| DOI | https://doi.org/10.5812/jjm.9313 | en |
| Keyword | <i>Vibrio parahaemolyticus</i> | en |
| Keyword | Chlorine | en |
| Keyword | Survival | en |
| Keyword | Stress | en |
| Publisher | Brieflands | en |
| Title | Survival of Normal and Chlorine-Stressed Pathogenic and Non-Pathogenic Vibrio parahaemolyticus Under Adverse Conditions | en |
| Type | Research Article | en |
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