文摘

Vibrio parahaemolyticus is the leading cause of seafood-derived illness in China and a possible mechanism leading to illness is cross contamination of cooked shrimp. A growth rate model of pandemic V. parahaemolyticus O3:K6 strain on cooked shrimp stored at isothermal temperatures was developed and validated. The maximum specific growth rate of this pandemic O3:K6 strain ranged from 0.11 to 1.47 (1/h) between 12?°C and 40?°C. A square root type model was then used to quantify the dependency between the maximum specific growth rate and temperature. The temperature at which the specific maximum growth rate-- was 1.0?°C. A goodness-of-fit measure, quantified by an average bias and accuracy factor indicated that the models of growth of V. parahaemolyticus O3:K6 on cooked shrimp under dynamic temperature regimes were reliable. Cooked shrimp also appears to be a better growth medium than TSB broth between 12-6?°C. Therefore relying on models developed in TSB broth for measuring the risk of V. parahaemolyticus will result in an underestimation of risk at these temperatures. Additionally, the growth models developed and validated in cooked shrimp gives fail-safe prediction of V. parahaemolyticus growth on fresh shrimp.