Response of heat-shocked Vibrio parahaemolyticus to subsequent physical and chemical stresses.
Vibrio parahaemolyticus foodborne strains 405, 556, and 690 and a V. parahaemolyticus chopping board isolate were heat shocked at 42 degrees C for 15, 30, or 45 min. Heat shock, regardless of heating periods tested, caused an increased demand for NaCl during recovery from heat injury. Further study with strain 690 and the chopping board isolate also revealed that heat shock generally increased the survival of the test organism during subsequent exposure to 47 degrees C, 20 ppm H202, and 8% ethanol and reduced the tolerance of the test organism to low temperatures (5 and -18 degrees C). The extent of the heat shock response of V. parahaemolyticus varied with strain and the duration of treatment. Furthermore, heat shock treatments in the present study caused the leakage of nucleic acids from V. parahaemolyticus cells. This effect was most pronounced with cells heat shocked at 42 degrees C for 45 min.
Chang
Chia-Ming
CM
Graduate Institute of Food Science & Technology, National Taiwan University, Taipei 106, Taiwan.
Chiang
Ming-Lun
ML
Chou
Cheng-Chun
CC
D000222:Adaptation, Physiological; D003257:Consumer Product Safety; D000431:Ethanol / Q000494:pharmacology; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D006358:Hot Temperature; D006861:Hydrogen Peroxide / Q000494:pharmacology; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D013696:Temperature; D013997:Time Factors; D014736:Vibrio parahaemolyticus / Q000187:drug effects / Q000254:growth & development / Q000502:physiology*
D000431:Ethanol; D006861:Hydrogen Peroxide