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Article Title

Susceptibility of O3:K6 and environmental strains of Vibrio parahaemolyticus to acid inactivation, and survival competition between these strains and Pseudomonas fluorescens and indigenous bacteria

Abstract

Vibrio parahaemolyticus is a common food poisoning pathogen associated with seafood. New O3:K6 strains originating from India in 1996 were the first pandemic strains and spread rapidly throughout many Asian countries. This study examines the characteristics of these new O3:K6 strains with respect to acid susceptibility and survival competition with Pseudomonas fluorescens and indigenous oyster spoilage microflora. Results revealed that the exponential phase cultures of new O3:K6 strains were significantly more tolerant of acid at pH 3.0 than the environmental strains. In these co-culture experiments, survival of the V. parahaemolyticus strains was influenced by the bacterial strains, incubation medium and incubation temperature. All V. parahaemolyticus strains showed similar survival ability when co-cultured with P. fluorescens in 1/10 tryptic soy broth. In the oyster medium, the environmental strain survived better than the new O3:K6 strains at 4 or 25°C. Both of the new O3:K6 strains (1121 and 1137) showed similar survivability in this study. These data offer hints on the survival of the new O3:K6 strains and their ability to spread.

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