Predictive model of Vibrio parahaemolyticus O3:K6 growth on cooked Litopenaeus vannamei

Abstract 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 devel...
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Autor*in:	Tang, Xiaoyang [verfasserIn] Zhao, Yong Sun, Xiaohong Xie, Jing Pan, Yingjie Malakar, Pradeep K.

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2014

Schlagwörter:	Cooked shrimp Predictive models Dynamic temperature

Anmerkung:	© Springer-Verlag Berlin Heidelberg and the University of Milan 2014

Übergeordnetes Werk:	Enthalten in: Annals of microbiology - Berlin : Springer, 1998, 65(2014), 1 vom: 25. Apr., Seite 487-493
Übergeordnetes Werk:	volume:65 ; year:2014 ; number:1 ; day:25 ; month:04 ; pages:487-493

Links:	Volltext

DOI / URN:	10.1007/s13213-014-0884-1

Katalog-ID:	SPR030884071

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allfields	10.1007/s13213-014-0884-1 doi (DE-627)SPR030884071 (SPR)s13213-014-0884-1-e DE-627 ger DE-627 rakwb eng Tang, Xiaoyang verfasserin aut Predictive model of Vibrio parahaemolyticus O3:K6 growth on cooked Litopenaeus vannamei 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag Berlin Heidelberg and the University of Milan 2014 Abstract 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 = 0 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 12–16 °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. Cooked shrimp (dpeaa)DE-He213 Predictive models (dpeaa)DE-He213 Dynamic temperature (dpeaa)DE-He213 Zhao, Yong aut Sun, Xiaohong aut Xie, Jing aut Pan, Yingjie aut Malakar, Pradeep K. aut Enthalten in Annals of microbiology Berlin : Springer, 1998 65(2014), 1 vom: 25. Apr., Seite 487-493 (DE-627)385615434 (DE-600)2143009-3 1869-2044 nnns volume:65 year:2014 number:1 day:25 month:04 pages:487-493 https://dx.doi.org/10.1007/s13213-014-0884-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_22 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_63 GBV_ILN_95 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_187 GBV_ILN_285 GBV_ILN_370 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2055 GBV_ILN_2059 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4313 GBV_ILN_4328 GBV_ILN_4333 AR 65 2014 1 25 04 487-493
spelling	10.1007/s13213-014-0884-1 doi (DE-627)SPR030884071 (SPR)s13213-014-0884-1-e DE-627 ger DE-627 rakwb eng Tang, Xiaoyang verfasserin aut Predictive model of Vibrio parahaemolyticus O3:K6 growth on cooked Litopenaeus vannamei 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag Berlin Heidelberg and the University of Milan 2014 Abstract 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 = 0 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 12–16 °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. Cooked shrimp (dpeaa)DE-He213 Predictive models (dpeaa)DE-He213 Dynamic temperature (dpeaa)DE-He213 Zhao, Yong aut Sun, Xiaohong aut Xie, Jing aut Pan, Yingjie aut Malakar, Pradeep K. aut Enthalten in Annals of microbiology Berlin : Springer, 1998 65(2014), 1 vom: 25. Apr., Seite 487-493 (DE-627)385615434 (DE-600)2143009-3 1869-2044 nnns volume:65 year:2014 number:1 day:25 month:04 pages:487-493 https://dx.doi.org/10.1007/s13213-014-0884-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_22 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_63 GBV_ILN_95 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_187 GBV_ILN_285 GBV_ILN_370 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2055 GBV_ILN_2059 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4313 GBV_ILN_4328 GBV_ILN_4333 AR 65 2014 1 25 04 487-493
allfields_unstemmed	10.1007/s13213-014-0884-1 doi (DE-627)SPR030884071 (SPR)s13213-014-0884-1-e DE-627 ger DE-627 rakwb eng Tang, Xiaoyang verfasserin aut Predictive model of Vibrio parahaemolyticus O3:K6 growth on cooked Litopenaeus vannamei 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag Berlin Heidelberg and the University of Milan 2014 Abstract 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 = 0 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 12–16 °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. Cooked shrimp (dpeaa)DE-He213 Predictive models (dpeaa)DE-He213 Dynamic temperature (dpeaa)DE-He213 Zhao, Yong aut Sun, Xiaohong aut Xie, Jing aut Pan, Yingjie aut Malakar, Pradeep K. aut Enthalten in Annals of microbiology Berlin : Springer, 1998 65(2014), 1 vom: 25. Apr., Seite 487-493 (DE-627)385615434 (DE-600)2143009-3 1869-2044 nnns volume:65 year:2014 number:1 day:25 month:04 pages:487-493 https://dx.doi.org/10.1007/s13213-014-0884-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_22 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_63 GBV_ILN_95 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_187 GBV_ILN_285 GBV_ILN_370 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2055 GBV_ILN_2059 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4313 GBV_ILN_4328 GBV_ILN_4333 AR 65 2014 1 25 04 487-493
allfieldsGer	10.1007/s13213-014-0884-1 doi (DE-627)SPR030884071 (SPR)s13213-014-0884-1-e DE-627 ger DE-627 rakwb eng Tang, Xiaoyang verfasserin aut Predictive model of Vibrio parahaemolyticus O3:K6 growth on cooked Litopenaeus vannamei 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag Berlin Heidelberg and the University of Milan 2014 Abstract 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 = 0 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 12–16 °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. Cooked shrimp (dpeaa)DE-He213 Predictive models (dpeaa)DE-He213 Dynamic temperature (dpeaa)DE-He213 Zhao, Yong aut Sun, Xiaohong aut Xie, Jing aut Pan, Yingjie aut Malakar, Pradeep K. aut Enthalten in Annals of microbiology Berlin : Springer, 1998 65(2014), 1 vom: 25. Apr., Seite 487-493 (DE-627)385615434 (DE-600)2143009-3 1869-2044 nnns volume:65 year:2014 number:1 day:25 month:04 pages:487-493 https://dx.doi.org/10.1007/s13213-014-0884-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_22 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_63 GBV_ILN_95 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_187 GBV_ILN_285 GBV_ILN_370 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2055 GBV_ILN_2059 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4313 GBV_ILN_4328 GBV_ILN_4333 AR 65 2014 1 25 04 487-493
allfieldsSound	10.1007/s13213-014-0884-1 doi (DE-627)SPR030884071 (SPR)s13213-014-0884-1-e DE-627 ger DE-627 rakwb eng Tang, Xiaoyang verfasserin aut Predictive model of Vibrio parahaemolyticus O3:K6 growth on cooked Litopenaeus vannamei 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag Berlin Heidelberg and the University of Milan 2014 Abstract 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 = 0 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 12–16 °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. Cooked shrimp (dpeaa)DE-He213 Predictive models (dpeaa)DE-He213 Dynamic temperature (dpeaa)DE-He213 Zhao, Yong aut Sun, Xiaohong aut Xie, Jing aut Pan, Yingjie aut Malakar, Pradeep K. aut Enthalten in Annals of microbiology Berlin : Springer, 1998 65(2014), 1 vom: 25. Apr., Seite 487-493 (DE-627)385615434 (DE-600)2143009-3 1869-2044 nnns volume:65 year:2014 number:1 day:25 month:04 pages:487-493 https://dx.doi.org/10.1007/s13213-014-0884-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_22 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_63 GBV_ILN_95 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_187 GBV_ILN_285 GBV_ILN_370 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2055 GBV_ILN_2059 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4313 GBV_ILN_4328 GBV_ILN_4333 AR 65 2014 1 25 04 487-493
language	English
source	Enthalten in Annals of microbiology 65(2014), 1 vom: 25. Apr., Seite 487-493 volume:65 year:2014 number:1 day:25 month:04 pages:487-493
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author	Tang, Xiaoyang
spellingShingle	Tang, Xiaoyang misc Cooked shrimp misc Predictive models misc Dynamic temperature Predictive model of Vibrio parahaemolyticus O3:K6 growth on cooked Litopenaeus vannamei
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topic_title	Predictive model of Vibrio parahaemolyticus O3:K6 growth on cooked Litopenaeus vannamei Cooked shrimp (dpeaa)DE-He213 Predictive models (dpeaa)DE-He213 Dynamic temperature (dpeaa)DE-He213
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title	Predictive model of Vibrio parahaemolyticus O3:K6 growth on cooked Litopenaeus vannamei
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title_full	Predictive model of Vibrio parahaemolyticus O3:K6 growth on cooked Litopenaeus vannamei
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title_sort	predictive model of vibrio parahaemolyticus o3:k6 growth on cooked litopenaeus vannamei
title_auth	Predictive model of Vibrio parahaemolyticus O3:K6 growth on cooked Litopenaeus vannamei
abstract	Abstract 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 = 0 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 12–16 °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. © Springer-Verlag Berlin Heidelberg and the University of Milan 2014
abstractGer	Abstract 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 = 0 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 12–16 °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. © Springer-Verlag Berlin Heidelberg and the University of Milan 2014
abstract_unstemmed	Abstract 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 = 0 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 12–16 °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. © Springer-Verlag Berlin Heidelberg and the University of Milan 2014
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title_short	Predictive model of Vibrio parahaemolyticus O3:K6 growth on cooked Litopenaeus vannamei
url	https://dx.doi.org/10.1007/s13213-014-0884-1
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Predictive model of Vibrio parahaemolyticus O3:K6 growth on cooked Litopenaeus vannamei

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