文献类型： 外文期刊

作者： Zhang, DongLai ¹ ; Dong, QingLi ² ; Ross, Thomas ³ ;

作者机构： 1.Shanghai Acad Agr Sci, Inst Agrifood Stand & Testing Technol, 1018 Jinqi Rd, Shanghai 201403, Peoples R China

2.Univ Shanghai Sci & Technol, Inst Food Sci & Engn, 516 Jungong Rd, Shanghai 200093, Peoples R China

3.Univ Tasmania, Tasmanian Inst Agr, Sch Agr Sci, Food Safety Ctr, Private Bag 54, Hobart, Tas 7001, Australia

期刊名称：JOURNAL OF FOOD QUALITY （ 影响因子：2.45； 五年影响因子：2.679 ）

ISSN： 0146-9428

年卷期： 2017 年

页码：

收录情况： SCI

摘要： Sand shrimp (Metapenaeus ensis), shrimp shell, and shrimp meat were inoculated with a three-strain cocktail of Vibrio parahaemolyticus with or without the natural antimicrobial cinnamaldehyde (2.5 mg/ml) and were, then, stored at 4 degrees C for up to 25 days and 18 inactivation curves were obtained. V. parahaemolyticus were inactivated down to the minimum level of detection (2.48 log CFU/g) on thiosulfate citrate bile salts sucrose agar (TCBS) plates within 7 and 10 days with low and high densities of V. parahaemolyticus inoculation, 4.5 log CFU/g and 8.2 log CFU/g, respectively. With adding cinnamaldehyde, the inactivation process of V. parahaemolyticus with low populations, 4.5 log CFU/g, lasted for only 4 days. Therefore, cinnamaldehyde inactivated cells faster as expected. However, unexpectedly, in shrimp meat cases, cells have much more persistence of over even 25 days before entering the minimum level of detection both with and without cinnamaldehyde treatment. Therefore, a hypothesis was formed that when cells kept in cold environments (4 degrees C) after several days recovered to up to 10(3) -10(4) CFU/g towards the end of the experiments and with starvation (shell and shrimp studies), cells might render a viable but nonculturable (VBNC) state.