Introduction
Results and Discussion
Conclusion
刘斌,男,博士,副教授,博士研究生导师。主要从事食源性致病菌在食品安全与控制方面的研究,主要研究内容包括食源性致病菌在食品中存活的机制研究和食源性致病菌在食品链中的溯源性研究。
通信作者
赵旭博,男,工学博士,西北农林科技大学食品科学与工程学院副教授,国家果品质量安全风险评估二级岗位科学家,国家粮油作物产品质量安全风险评估创新团队三级岗位科学家,近年来主要研究领域为:食品安全风险评估;农产品精深加工及无损检测。近几年参编普通高等教育“十一、二五”食品安全、食品生物技术及食品微生物等教材3部,以第一或通讯作者发表SCI、EI学术论文多篇,主持农业农村部农产品质量安全风险评估重大专项、“十二五”科技支撑计划子课题、国家自然科学基金面上项目、参与“十三五”国家重点研发计划子课题等纵向和横向科研项目10余项。
Virulence changes in Vibrio parahaemolyticus during the freezing of Penaeus chinensis
Zenghui Gaoa,b,c, Heer Dinga,b,c, Ke Lid, Qiang Zhanga,b,c, Xubo Zhaoa,b,c,*, Bin Liua,b,c,*, Tianli Yuea,b,c
a College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
b Laboratory of Quality & Safety Risk Assessment for Agro-products, Ministry of Agriculture and Rural Affairs, Yangling 712100, China
c National Engineering Research Center of Agriculture Integration Test, Yangling 712100, China
d Zhejiang Academy of Science & Technology for Inspection & Quarantine, Hangzhou 310051, China
*Corresponding author.
Abstract
Although Vibrio parahaemolyticus has become the most common pathogen in fresh and frozen seafood, its virulence changes have often been ignored during the processing of seafood. To investigate these potential risks, we used frozen Penaeus chinensis as examples, and the most virulent factors of V. parahaemolyticus, including amounts, VBNC status, toxins TDH and TRH, and virulence genes tdh and trh, were determined. Bacterial quantities were significantly reduced during drain and sprinkling phases, but caused by different factors. By SYTO9 and PI staining showed that washing was the main reason for the bacterial reduction at the drain phase, while the strain entering VBNC state was another reason at sprinkling phase. Their hemolysis toxicity, produced by TDH and TRH, became stronger after inoculation on shrimp, and could be detected throughout the process. Moreover, tdh and trh also exhibited trends similar to that of the hemolysis toxicity test. tdh was almost to a two-fold expression level during ice-glazing phase, while trh only express at a low level, less than half of the expression level before inoculation. These results demonstrated that the strains were not dead during freezing process, but became VBNC cells, which still produced and accumulated toxins, especially TDH, the most virulent factor.
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