Thermal Resistance of Listeria monocytogenes and Vibrio parahaemolyticus in Lab Media and Brown Crab (Cancer pagurus) Meat

IF 2.8 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection Pub Date : 2025-08-15 DOI:10.1016/j.jfp.2025.100601

Dongli Dong , Selene Pedrós-Garrido , Aoife Boyd , Daniel Hurley , James G. Lyng

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引用次数: 0

Abstract

The current study investigated thermal resistance characteristics of two key pathogens in ready-to-eat crabs, namely, Listeria monocytogenes and Vibrio parahaemolyticus. Five L. monocytogenes and seven V. parahaemolyticus strains were treated individually in a thermoresistometer at 56–62 °C and 47–53 °C, respectively, in liquid lab media. Data were fitted to inactivation models in GInaFit to select the most heat-resistant strains based on their t_4D-values and z(t_4D)-values. To study the food matrix effect, t_4D-values (58 °C) of the most heat-resistant strains in crabmeat and lab medium were compared. Finally, the selected strains were recovered on nonselective and selective media to evaluate their sublethal injury. Results showed that the Double Weibull model gave the best fit to all inactivation curves. NCTC 13372 was the most heat-resistant L. monocytogenes strain with t_4D-values of 55.80, 25.10, 9.67, and 3.92 min at 56, 58, 60, and 62 °C, respectively (z(t_4D)-value of 5.16 °C). RIMD 2210633 was the most heat-resistant V. parahaemolyticus strain with t_4D-values of 103.20, 34.68, 7.97, and 1.88 min at 47, 49, 51, and 53 °C, respectively, (z(t_4D)-value of 3.41 °C). No significant crabmeat matrix interference effect was observed with a similar t_4D-value of 23.05 min at 58 °C for NCTC 13372 in both MRD and crabmeat. Sublethal injuries occurred for both V. parahaemolyticus and L. monocytogenes at all temperatures. Thermal resistance varies among bacterial strains. L. monocytogenes was more resistant than V. parahaemolyticus. The sublethal injury of L. monocytogenes and V. parahaemolyticus demonstrated that there is an actual risk of recovery of these foodborne pathogens after inadequate thermal treatments.

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单核细胞增生李斯特菌和副溶血性弧菌在实验室培养基和棕蟹肉中的耐热性。

本研究对即食蟹的两种关键病原菌，即单核增生李斯特菌和副溶血性弧菌的热抗性特性进行了研究。5株单核增生乳杆菌和7株副溶血性弧菌分别在实验室液体培养基中56 ~ 62℃和47 ~ 53℃的温度表中处理。将数据拟合到GInaFit中的失活模型中，根据其t4D值和z（t4D）值选择最耐热的菌株。为了研究食物基质效应，比较了最耐热菌株在蟹肉和实验室培养基中的t4d值（58℃）。最后将所选菌株分别在非选择性和选择性培养基上恢复，评价其亚致死损伤。结果表明，双Weibull模型对所有失活曲线的拟合效果最好。NCTC 13372在56、58、60和62℃时的t4D值分别为55.80、25.10、9.67和3.92 min （z（t4D）值为5.16℃），是最耐热的单核增生乳杆菌菌株。RIMD 2210633是最耐热的副溶血性弧菌菌株，在47、49、51和53℃时t4D值分别为103.20、34.68、7.97和1.88 min （z（t4D）值为3.41℃）。NCTC 13372在MRD和蟹肉中的t4d值相似，均为23.05 min， 58°C时未观察到明显的蟹肉基质干扰效应。在所有温度下，副溶血性弧菌和单核增生乳杆菌均发生亚致死损伤。热阻因菌株而异。单核增生乳杆菌比副溶血性弧菌更耐药。单核增生乳杆菌和副溶血性弧菌的亚致死性损伤表明，这些食源性病原体在不适当的热处理后存在恢复的实际风险。

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来源期刊

Journal of food protection 工程技术-生物工程与应用微生物

CiteScore

4.20

自引率

5.00%

发文量

296

审稿时长

2.5 months

期刊介绍： The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.