• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.1
• /
• pp.94-99
• /
• 1999

This study was carried out to determine the inhibitory effect of juice of garlic, onion, ginger and red pepper against Staphylococcus aureus, Salmonella enteritidis, Vibrio parahaemolyticus and Enterobacter cloacae which are food born disease organisms. It was found that 1~2.5%(wt/vol.) garlic juice showed strong antimicrobial action against growth of all test bacteria at 1/20$\times$10-6 dilution. Especially 1% garlic juice completly inactivated Vibrio parahaemolyticus but approximately 71.9~88% of reduction at same concentration in other bacteria was occurred. 2.5% onion juice had 28.5% antimicrobial activity on Sal. enteritidis, but 50% reduction was occurred on St.aureus and V. parahaemolyticus at same concentration. Antibacterial activity of ginger juice was similar to that of onion juice. 2.5% ginger juice showed approximately 50% reduction on Sal. enteritidis and V.parahaemolyticus, but less antimicrobial activity was occured on St. aureus and E. cloacae. Red pepper juice showed the least antimicrobial activity on food born disease organism compared to that of other juices. 2.5% red pepper juice showed 11.3%, 18.7% and 8.1% reduction on St. aureus, Sal. enteritidis and V.parahaemolyticus, respectively.

• Journal of Microbiology and Biotechnology
• /
• v.30 no.6
• /
• pp.856-867
• /
• 2020

Vibrio parahaemolyticus is a major gastroenteritis-causing pathogen in many Asian countries. Antimicrobial resistance in V. parahaemolyticus has been recognized as a critical threat to food safety. In this study, we determined the prevalence and incidence of antimicrobial resistance in V. parahaemolyticus in the southern Fujian coast, China. A total of 62 isolates were confirmed in retail aquatic products from June to October of 2018. The serotype O3:K6 strains, the virulence genes tdh and trh, antibiotic susceptibility and molecular typing were investigated. Then plasmid profiling analysis and curing experiment were performed for multidrug-resistant strains. The results showed that the total occurrence of V. parahaemolyticus was 31% out of 200 samples. Five strains (8.1%) out of 62 isolates were identified as the V. parahaemolyticus O3:K6 pandemic clone. A large majority of isolates exhibited higher resistance to penicillin (77.4%), oxacillin (71%), ampicillin (66.1%) and vancomycin (59.7%). Seventy-one percent (44/62) of the isolates exhibited multiple antimicrobial resistance. All 62 isolates were grouped into 7 clusters by randomly amplified polymorphic DNA, and most of the isolates (80.6%) were distributed within cluster A. Plasmids were detected in approximately 75% of the isolates, and seven different profiles were observed. Seventy-six percent (25/33) of the isolates carrying the plasmids were eliminated by 0.006% SDS incubated at 42℃, a sublethal condition. The occurrence of multidrug-resistant strains could be an indication of the excessive use of antibiotics in aquaculture farming. The rational use of antimicrobial agents and the surveillance of antibiotic administration may reduce the acquisition of resistance by microorganisms in aquatic ecosystems.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.52 no.1
• /
• pp.27-34
• /
• 2019

The seasonal and spatial variation of pathogenic Vibrio species, such as V. parahaemolyticus, V. vulnificus, V. alginolyticus, and V. cholerae were investigated in seawater and in bivalves off the Gyeongnam coast of Korea, which is an important area for shellfish production, during the period 2013-2016. V. parahaemolyticus, V. vulnificus, V. alginolyticus, and V. cholerae were detected in 12.1%, 5.2%, 15.4%, and 0.9% of seawater samples, respectively. V. parahaemolyticus, V. vulnificus, V. alginolyticus, and V. cholera were detected in 21.9%, 7.1%, 12.2%, and 0.0% of shellfish samples, respectively. The Vibrio spp. in seawater and bivalve samples were detected at high levels during the summer to early autumn; however, the levels were low during the winter. Therefore, their occurrence was seasonally dependent and correlated with high water temperature, which is also the biggest factor contributing to foodborne outbreaks associated with Vibrio. Relatively high detection rates of the strains were also found in the sea area that was continually exposed to inland wastewater. Our findings show that continuous monitoring is needed to reveal the patterns of occurrence of these pathogens from marine samples collected off the Korean coast, to reduce seafood-borne outbreaks caused by Vibrio.

• Journal of Microbiology
• /
• v.42 no.2
• /
• pp.74-79
• /
• 2004

Ingestion of shellfish-associated Vibrio parahaemolyticus is the primary cause of potentially severe gas-troenteritis in many countries. However, only Kanagawa phenomenon (hemolysin) positive (KP$\^$+/) strains of V. parahaemolyticus are isolated from patients, whereas >99％ of strains isolated from the environment do not produce this hemolysin (i.e. are KP$\^$-/). The reasons for these differences are not known. Following a temperature downshift, Vibrio parahaemolyticus enters the viable but noncultur-able (VBNC) state wherein cells maintain viability but cannot be cultured on routine microbiological media. We speculated that KP$\^$+/ and KP$\^$-/ strains may respond differently to the temperature and salinity conditions of seawater by entering into this state which might account for the low numbers of cul-turable KP$\^$+/ strains isolated from estuarine waters. The response of eleven KP$\^$+/ and KP$\^$-/ strains of V. parahaemolyticus following exposure to a nutrient and temperature downshift in different salinities, similar to conditions encountered in their environment, was examined. The strains included those from which the KP$\^$+/ genes had been selectively removed or added. Our results indicated that the ability to produce hemolysin did not affect entrance into the VBNC state. Further, VBNC cells of both biotypes could be restored to the culturable state following an overnight temperature upshift.

• Environmental Sciences Bulletin of The Korean Environmental Sciences Society
• /
• v.1 no.2
• /
• pp.99-103
• /
• 1997

The bacteriophages lytic for Vibrio furnissi, Vibrio fluvialis and Vibrio parahaemolyticus were isolated from fish gills and shellfish. Nucleic acid of bacteriophages was prepared and restriction endonuclease profile was compared. All isolates contained deoxyribonucleic acid. V. furnissi bacteriophage from fish gills showed 2 bands with Bgl II, 1 with Pst, 3 with Hind III, I with Bam HI and 2 with EcoR 1. V fluvialis phage represented 7 fragments with Bgl II, 1 with Pst, 4 with Hind III, and 2 with EcoR 1. V. parahamolyticus produced 13 sites with Hind III and 4 sites with EcoR 1. The fragment types were varied depending on the phage isolation. All three phages were digested with Hind III and EcoR I with different sizes. V. furnissi phage were digested with 5 different restriction enzymes.

• Korean journal of food and cookery science
• /
• v.12 no.1
• /
• pp.6-12
• /
• 1996

The survival and growth of Vibrio parahaemolyticus in tryptic soy broth(TSB), flounder homogenate and oyster homogenate with 0 or 5% of ethanol was tested at -20, 5, 35, 45 and 50$^{\circ}C$. Growth pattern of V. parahaemolyticus was similar in TSB and flounder homogenate but slightly poor in oyster homogenate at 35$^{\circ}C$. Growth occured at 5% ethanol, in TSB and flounder homogenate after a prolonged lag period but decreased in oyster homogenate during incubation at 35$^{\circ}C$. TSB and fish homogenates containing 0 or 5% of ethanol were inoculated with 10$\^$6/-10$\^$7/ cells/ml of V. parahaemolyticus and cold or heat resistance of the cells were determined at -20, 5, 45 and 50$^{\circ}C$. At 5$^{\circ}C$, the viability in culture broth with 5% of ethanol or without ethanol was not vary with the culture broth. In the presence of 5% of ethanol at -20$^{\circ}C$, cells of V. parahaemolyticus in flounder homogenate and oyster homogenate were more significantly inhibited than in TSB. The D-valves for V. parahaemolyticu at 45 and 50$^{\circ}C$ was significantly lower in oyster homogenate than in TSB and flounder homogenate with 5% of ethanol or without ethanol. The D-values in each culture broth without ethanol were 1.9-3.5 times of that value in each culture broth containing 5% of ethanol at 45 and 50$^{\circ}C$.

• Journal of Food Hygiene and Safety
• /
• v.21 no.4
• /
• pp.238-243
• /
• 2006

The populations of V. parahaemolyticus were enumerated in oysters collected in wholesale seafood markets in Seoul and tested in various possible condition. The populations of oysters soled in the markets were ranged $<2\sim1.4\times10^6$ MPN/100 g from April to November in 2005. In the case of oysters added with V. parahaemolyticus of $4\times10^3$ CFU/100 g, the highest population numbers were $1.4\times10^7$ CFU/100 g, $5.4\times10^5$ CFU/100 g and $2.7\times10^4$ CFU/100 g at $36^{\circ}C$ after culturing for 15 hours, at $25^{\circ}C$ after 15 hours and at $4^{\circ}C$ after 15 hours, respectively. But the difference of the populations of V. parahaemolticus in oysters stored in the icebox with ice for bulked sale and displayed in stalls on ice for the small packaged sale was not significant. In the case of oysters carried with ambient temperature at $30.8^{\circ}C$, the V. parahaemolyticus density was dramatically increased from $2.7\times10^5$ to $1.4\times10^8$ MPN/100 g. It was indicated it is important to carry the oysters to home with ice after purchase. Even after the washing two times with 21 tap water, the common cooking method in Korea was not greately make the decrease of V. parahaemolyticus density from $1.4\times10^8$ MPN/100 g to $9.0\times10^5$ MPN/100 g. So it is noticed to stored in low temperature after cooking, especially in hot seasons.

• Korean Journal of Food Science and Technology
• /
• v.47 no.6
• /
• pp.719-724
• /
• 2015

The bactericidal effects of strongly acidic hypochlorous acid water (StAHA) and slightly acidic hypochlorous acid water (SlAHA) against Vibrio parahaemolyticus contaminated on surface of raw fish and shellfish were examined. V. parahaemolyticus contaminated with about 7.0 log CFU/g on the meat chunk of olive flounder (Paralichthys olivaceus), and yellow tail (Seriola quinqueradiata), and 4.0 log CFU/g on the shucked scallop (Patinopecten yessoensis) were not detected after washing with StAHA and SlAHA at a ratio of 30:1 on a sample weight basis. However, 1.0 log CFU/g of V. parahaemolyticus was survived on shucked oyster (Crassostrea gigas) under same treatment conditions. The bactericidal effects of acidic hypochlorous acid water against V. parahaemolyticus contaminated on surface of shucked oyster were not as effective as those against V. parahaemolyticus contaminated on surface of meat chunk of olive flounder, yellow tail, and shucked scallop. Such differences can be attributed to the complicated surface conformation of oyster.

• Korean Journal of Food Science and Technology
• /
• v.36 no.2
• /
• pp.349-354
• /
• 2004

Predictive growth model of Vibrio parahaemolyticus in modified surimi-based imitation crab broth was investigated. Growth curves of V. parahaemolyticus were obtained by measuring cell concentration in culture broth under different conditions ($Initial\;cell\;level,\;1{\times}10^{2},\;1{\times}10^{3},\;and\;1{\times}10^{4}\;colony\;forming\;unit\;(CFU)/mL$; temperature, 15, 25 37, and $40^{\circ}C$; pH 6, 7, and 8) and applying them to Gompertz model. Microbial growth indicators, maximum specific growth rate (k), lag time (LT), and generation time (GT), were calculated from Gompertz model. Maximum specific growth rate (k) of V. parahaemolyticus increased with increasing temperature, reaching maximum rate at $37^{\circ}C$. LT and GT were also the shortest at $37^{\circ}C$. pH and initial cell number did not influence k, LT, and GT values significantly (p>0.05). Polynomial model, $k=a{\cdot}\exp(-0.5{\cdot}((T-T_{max}/b)^{2}+((pH-pH_{max)/c^{2}))$, and square root model, ${\sqrt{k}\;0.06(T-9.55)[1-\exp(0.07(T-49.98))]$, were developed to express combination effects of temperature and pH under each initial cell number using Gauss-Newton Algorism of Sigma plot 7.0 (SPSS Inc.). Relative coefficients between experimental k and k Predicted by polynomial model were 0.966, 0.979, and 0.965, respectively, at initial cell numbers of $1{\times}10^{2},\;1{\times}10^{3},\;and\;1{\times}10^{4}CFU/mL$, while that between experimental k and k Predicted by square root model was 0.977. Results revealed growth of V. parahaemolyticus was mainly affected by temperature, and square root model showing effect of temperature was more credible than polynomial model for prediction of V. parahaemolyticus growth.

• Korean Journal of Microbiology
• /
• v.35 no.3
• /
• pp.185-191
• /
• 1999

This study was conducted to investigate the vibrio flora in an edible shellfish. sunset shelfish. Soletelliim olivacen. which were collected in the estuarine area. Dadaepo near Nakdong River in Korea lkoin January 1997 to November 1997. Including five pathogemc vibrios (Vibrio alginolyticus, Vibrio pamhaemol~~licz~s, Vibrio cholerae non-01. Vibrio vulnificus, and Vihrio jl~~vinlis), a lotal of eight species of vlbr~os (Vi61-io splendidrrs biovar I, Vibrio splendidus biovar 11, Vibrio snlrnonicida and Vibrio tr,~biasllii) were identified from the sunset shellfish by heir biochemical characters. The isolation of Vihrio pamhaemolyricns, which is known not to grow below $15^{\circ}C$, in winter season indicates that the sunset shelllish is one oT the natural owl.- wintering hosts for Vibrio parahuemolyticus.