Virulence changes in Vibrio parahaemolyticus during the freezing of Penaeus chinensis  

作　　者：Zenghui Gao Heer Ding Ke Li Qiang Zhang Xubo Zhao Bin Liu Tianli Yue 

机构地区：[1]College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China [2]Laboratory of Quality&Safety Risk Assessment for Agro-products,Ministry of Agriculture and Rural Affairs,Yangling 712100,China [3]National Engineering Research Center of Agriculture Integration Test,Yangling 712100,China [4]Zhejiang Academy of Science&Technology for Inspection&Quarantine,Hangzhou 310051,China

出　　处：《Food Science and Human Wellness》2023年第6期2362-2368,共7页食品科学与人类健康（英文）

基　　金：funded by grants from the National Key Research and Development Program of China[2018YFC1602201];Key Research and Development Program of Shaanxi Province[2021NY-158];the National Natural Science Foundation of China[31671780];the Agricultural Product Quality and Safety Risk Assessment Foundation of the Ministry of Agriculture and Rural Affairs of the People’s Republic of China[GJFP2020002,GJFP2020003].

摘　　要：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,viable but nonculturable(VBNC)status,toxins TDH and TRH,and virulence genes tdh and trh,were determined.Bacterial quantities were signifi cantly 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.

关 键 词：Vibrio parahaemolyticus Penaeus chinensis Frozen processing Viable but nonculturable tdh 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]