Recovery of chill-stressed Vibrio parahaemolyticus from oysters with enrichment broths supplemented with magnesium and iron salts.

AUTOR(ES)

Ma-Lin, C F

RESUMO

The effects of magnesium and iron salts on the recovery and growth of chill-stressed cells of Vibrio parahaemolyticus were studied. Supplementation of glucose salt Teepol (GST) broth with 20 to 100 mM of Mg2+ significantly (P less than or equal to 0.05) increased the number of cells recovered from oyster homogenate stored at 3 degrees C. Populations detected with supplemented GST were comparable to those obtained with Horie arabinose ethyl violet (HAE) broth, with or without Mg2+. Recovery of V. parahaemolyticus from homogenates stored at -18 degrees C was also improved when enrichment broths supplemented with Mg2+ were used. Ferric iron (added as FeCl3) at 240 microM in GST and 240 or 960 microM in HAE significantly enhanced the extent of recovery of chilled cells. Ferrous iron was generally less effective. Teepol did not influence the growth of nonchilled cells, but significantly reduced the viable population in suspensions of chilled cells when used at a level of 0.4% in GST. The relatively high pH (9.0) of HAE caused a significant reduction in the number of viable, chill-stressed cells of V. parahaemolyticus. The overall results indicated that HAE broth is superior to GST for recovering V. parahaemolyticus from refrigerated and frozen oyster homogenates.

Documentos Relacionados

• Role of osmolytes in adaptation of osmotically stressed and chill-stressed Listeria monocytogenes grown in liquid media and on processed meat surfaces.
• Antimetabolite sensitivity and magnesium uptake by thermally stressed Vibrio parahaemolyticus.
• Inhibition of nucleotide degradation in Bacillus subtilis broths by metallic salts.
• Selected enrichment broths for recovery of Campylobacter jejuni from foods.
• Optimal enrichment time for isolation of Vibrio parahaemolyticus from seafood.