不同酒精度、盐度及酸碱度条件下醉泥螺中副溶血性弧菌的一级生长预测模型

通过分别控制酒精度、盐度、酸碱度三种单一变量腌制醉泥螺,测定醉泥螺中副溶血性弧菌的生长曲线,并采用SGompertz模型进行拟合,建立不同条件下的一级生长预测模型。结果表明酒精可以抑制副溶血性弧菌生长,而pH7.5和盐度3.3%的条件相对适合其生长。本文建立的醉泥螺中副溶血性弧菌在不同条件下的预测模型,可为醉泥螺安全性的预测、副溶血性弧菌的控制、工艺条件的改善提供依据。     

生食贝类水产品中副溶血性弧菌的半定量风险评估

为研究上海市生食贝类水产品的食用安全性,进行了半定量风险评估。牡蛎、醉泥螺、象拔蚌、北极贝为上海市主要的生食贝类水产品,调查显示贝类水产品中副溶血性弧菌平均检出率为43.7%,其中副溶血性弧菌致病性基因Tdh+/Trh+在贝类水产品中的平均检出率为3.75%。对上海地区对生食贝类的消费情况进行了膳食调查,并利用"Risk Ranger"软件对牡蛎、醉泥螺、象拔蚌、北极贝中副溶血性弧菌进行了半定量风险评估。上海市生食贝类消费人群比例为13.86%,生食贝类的食用频率平均2.4月/餐次,平均每餐消费生食贝类水产品为49.06 g/餐。风险评估结果显示:牡蛎/副溶血性弧菌(50)属于高度风险,醉泥螺/副溶血性弧菌(46)、象拔蚌/副溶血性弧菌(44)、北极贝/副溶血性弧菌(39)均属于中度风险,根据风险排序风险大小依次为牡蛎醉泥螺象拔蚌北极贝。     

我国东部海域近岸水体中副溶血性弧菌的多元相关性分析

副溶血性弧菌（Vibrio parahemolyticus）是一种重要的水产品食源性致病菌,在我国沿海地区已成为引发细菌性食物中毒的首要风险因子。采集了我国东部海域(18.1°～38.5°N,109.3°～122.5°E)近岸水体样品,测定了水样的pH、盐度、温度、电导率、溶解性固体总量、溶解氧,以及副溶血性弧菌疑似菌含量,建立了水体环境因素与副溶血性弧菌相关性的模型。初步分析结果显示,水体的盐度是影响我国东部海域近岸水体中副溶血性弧菌丰度的主要环境因素。研究结果可为沿海地区副溶血性弧菌流行预警的研究提供数据参考。     

响应面分析法优化副溶血性弧菌生长条件

通过单因素分析,确定最适于副溶血性弧菌VPJ33生长的pH、温度和盐度.在此基础上,综合考虑3个因素对VPJ33生长的影响,用Design-Expert软件进行响应面分析,优化VPJ33的培养条件得到了菌体生长模型,以及取得模型最优值时各因素的水平.结果表明,VPJ33的最优培养条件为:pH 8.41、温度34.1℃和盐度2.47%;菌体生长过程中,pH和盐度以及pH和温度对VPJ33生长的交互作用显著,盐度和温度对VPJ33生长的交互作用不显著.菌体生长模型达到显著水平,可以对VPJ33在不同条件下的生长情况进行分析和预测.     

致病性副溶血性弧菌菌落杂交检测体系的优化

对常见食源性致病菌副溶血性弧菌的杂交条件进行了优化。基于副溶血性弧菌的tdh,trh,toxR基因选用了3种探针序列,从菌落杂交样品的预处理方法、杂交时间和显色检测等方面对基于副溶血性弧菌毒力基因的原位杂交实验进行了条件优化。结果表明,采用80℃热固定2 h,37℃预杂交10 min后杂交8 h以及封闭1 h的改良方法可获得高特异性、低背景且着色清晰的实验结果。优化的菌落杂交技术检测副溶血性弧菌与传统检测方法相比,具有高效、准确、可区分致病性菌株的优点,为水产品中副溶血性弧菌致病菌株和非致病菌株的同步检测和筛选提供参考。     

基于组合胶体金纳米颗粒的免疫层析试纸条快速可视化检测海产品中副溶血性弧菌

本研究以野生型副溶血性弧菌(Vibrio parahaemolyticus)为免疫原制备单克隆抗体,并以组合胶体金纳米粒子(CP-AuNPs)为抗体标记探针,开发了一种基于双抗体夹心原理的可视化快速检测副溶血性弧菌的免疫层析试纸条方法.该方法被应用于梅子鱼、鲜虾、白蛤等海产品中副溶血性弧菌的检测,具有特异性强、检测时间...     

响应面分析法优化副溶血性弧菌生长条件

通过单因素分析, 确定最适于副溶血性弧菌VPJ33生长的pH、温度和盐度。在此基础上, 综合考虑3个因素对VPJ33生长的影响, 用Design-Expert软件进行响应面分析, 优化VPJ33的培养条件得到了菌体生长模型, 以及取得模型最优值时各因素的水平。结果表明, VPJ33的最优培养条件为：pH 8.41、温度34.1℃和盐度2.47％; 菌体生长过程中, pH和盐度以及pH和温度对VPJ33生长的交互作用显著, 盐度和温度对VPJ33生长的交互作用不显著。菌体生长模型达到显著水平, 可以对VPJ33在不同条件下的生长情况进行分析和预测。     

副溶血性弧菌毒力基因表达时内参基因的选择

[目的]筛选出合适的内参基因用于分析不同环境条件下副溶血性弧菌毒力基因的表达情况.[方法]本研究以虾样品中、海水样品中、过滤海水样品中以及TSB培养条件下的副溶血性弧菌为材料,利用qRT-PCR技术评价了GAPDH、pvuA、pvsA和rpoS4种常用管家基因在不同条件下的表达稳定性.[结果]4种管家基因均能特异扩增,表达稳定性排列顺序为pvuA(2.906)＞pvsA(3.197)＞GAPDH(3.746)＞rpoS(6.512),进一步通过geNorm软件分析,最终选择两个表达最为稳定的内参基因即pvuA和pvsA,以二者的几何平均值作为参照可更为准确地校正目的基因的表达.[结论]pvuA和pvsA可作为环境样品中副溶血性弧菌毒力基因表达变化研究的内参基因.     

不同寡营养条件下副溶血性弧菌的异质性比较

采用稀释培养基的方法模拟了不同寡营养环境,分析了副溶血性弧菌在不同稀释度培养基中的生长和被膜形成异质性以及在人工海水培养条件下进入活得不可培养状态的异质性。结果表明：副溶血性弧菌在不同寡营养条件下具有较大的生长变异性;环境菌株的生物被膜形成能力比临床菌株的生物被膜形成能力强,且在不同寡营养条件下的被膜形成具有较大变异性;在低温人工海水培养50 d后,副溶血性弧菌菌株并未全部进入活得不可培养状态,且细菌细胞的形态发生变化。比较了副溶血性弧菌在不同寡营养条件下的异质性,以期为开展精准的风险评估提供理论依据。     

风险矩阵分级模型在哈尔滨市食品安全风险评估中的建立与应用

目的:建立哈尔滨市风险矩阵分级模型,并应用该模型探索食品污染的风险。方法:采用风险矩阵、文献综述及专家判断法对某年食品安全风险监测中位列化学污染物及微生物污染超标率首位的食品-项目组合,即动物肝脏-克伦特罗组合、水产品-副溶血性弧菌组合进行模型评估。结果:参照风险矩阵,动物肝脏-克伦特罗组合的健康风险分值为6,可以判断哈尔滨市人群由于食用动物肝脏而导致克伦特罗膳食暴露的健康风险等级为"中风险",水产品-副溶血性弧菌组合的健康风险分值为2,可以判断哈尔滨市人群每餐由于食用水产品而导致副溶血性弧菌膳食暴露的健康风险等级为"极低风险"。结论:哈尔滨市该年食品安全总体情况较好,风险等级较低,但部分监测项目存在食品安全风险隐患,应予以关注。     

Induction of viable but nonculturable state in Vibrio parahaemolyticus and its susceptibility to environmental stresses

AIMS: This work analysed factors that influence the induction of viable but nonculturable (VBNC) state in the common enteric pathogen, Vibrio parahaemolyticus. The susceptibility of the VBNC cells to environmental stresses was investigated. METHODS AND RESULTS: Bacterium was cultured in tryptic soy broth-3% NaCl medium, shifted to a nutrient-free Morita mineral salt-0.5% NaCl medium (pH 7.8) and further incubated at 4 degrees C in a static state to induce the VBNC state in 28-35 days. The culturability and viability of the cells were monitored by the plate count method and the Bac Light viable count method, respectively. Cells grown at the optimum growth temperature and in the exponential phase better induced the VBNC state than those grown at low temperature and in the stationary phase. Low salinity of the medium crucially and markedly shortened the induction period. The VBNC cells were highly resistant to thermal (42, 47 degrees C), low salinity (0% NaCl), or acid (pH 4.0) inactivation. CONCLUSIONS: Optimal conditions for inducing VBNC V. parahaemolyticus were reported. The increase in resistance of VBNC V. parahaemolyticus to thermal, low salinity and acidic inactivation verified that this state is entered as part of a survival strategy in an adverse environment. SIGNIFICANCE AND IMPACT OF THE STUDY: The methods for inducing VBNC V. parahaemolyticus in a markedly short time will facilitate further physiological and pathological study. The enhanced stress resistance of the VBNC cells should attract attention to the increased risk presented by this pathogen in food.     

Interacting Effects of pH, Temperature, and Salt Concentration on Growth and Survival of Vibrio parahaemolyticus

Thermal resistance and minimal pH and temperature conditions for growth of Vibrio parahaemolyticus in artificial media containing 3 and 7% sodium chloride were studied. Growth was observed at pH 4.8 and at 5 C.     

Production and characterization of a compound inhibitory to Vibrio parahaemolyticus from Proteus vulgaris

The production and characteristics of a compound in Proteus vulgaris G cultures which was capable of inhibiting Vibrio parahaemolyticus and other food-borne pathogens was investigated. Production was influenced by medium composition, pH and temperature but not by the extent of aeration. The compound was most inhibitory at the optimum temperature for growth of V. parahaemolyticus. The inhibitor was most stable at pH 7.0 and inhibition occurred even after heating at 70 degrees C for 30 min and after autoclaving. Ultrafiltration showed that the inhibitor had a molecular weight less than 1000. Thin layer chromatography of filtrates and subsequent peptidase digestion indicated that it was at least in part a peptide. The inhibitor purified by Sephadex G-15 gel filtration had a calculated molecular weight of 731 and contained only six amino acids.     

Occurrence of potentially pathogenic vibrios and related environmental factors in Songkhla Lake, Thailand

Vibrios are halophilic bacteria that are ubiquitous in marine environments. Their occurrence in tropical lakes has rarely been investigated. In this study, the predominance and diversity of Vibrio spp. was investigated over a 12-month period in a coastal lagoon, Songkhla Lake, in southern Thailand. Water samples were collected at 2 stations in the estuary near Yor Island in Songkhla Lake. The predominant vibrios were detected by a culture-based method, using thiosulfate-citrate-bile salt-sucrose agar and CHROMagar Vibrio. The diversity of Vibrio spp. was evaluated using denaturant density gradient electrophoresis (DGGE). The highest numbers of total vibrios and Vibrio parahaemolyticus in both areas were observed during the summer. There was no significant correlation between the numbers of vibrios, including V. parahaemolyticus, and either the water temperature or plankton density. Variations in Vibrio species were observed with changes in salinity. Vibrio parahaemolyticus and V. cholerae non-O1/non-O139 were detected during the rainy season when the salinity dropped to nearly 0 parts per thousand. In both areas, V. alginolyticus was the most prominent species detected by the culture method, whereas Vibrio parahaemolyticus was detected by DGGE, every month. Other Vibrio spp. of potential public health concern were also detected by the culture method; they included V. vulnificus , V. fluvialis , and V. mimicus .     

Inhibition of Vibrio parahaemolyticus by a bacteriocin-like inhibitory substance (BLIS) produced by Vibrio mediterranei 1

AIMS: The aim of this research was to identify and partially purify new bacteriocin-like substances from strains of halophilic 'non-cholera' vibrios isolated from food sources. METHODS AND RESULTS: Forty-five halophilic Vibrio spp. strains were screened for antimicrobial production. Vibrio mediterranei 1, a nonpathogenic strain, showed antimicrobial activity towards Vibrio parahaemolyticus spp. and related species. The bacteriocin-like inhibitory substance (BLIS), released by the bacteria into growth media, was concentrated by ultrafiltration and characterized. BLIS was sensitive to proteinase K, was stable in the pH range 5-9, was resistant to organic solvents and was heat stable up to 75 degrees C. Initial purification of BLIS by size exclusion chromatography showed an apparent molecular mass of 63-65 kDa. CONCLUSIONS: This study reports the ability of V. mediterranei 1 to produce a bacteriocin-like substance inhibiting growth of V. parahaemolyticus spp. and other closely related bacteria. SIGNIFICANCE AND IMPACT OF THE STUDY: The strong activity of BLIS towards the human and fish pathogen V. parahaemolyticus and the persistence of antimicrobial properties under a variety of different conditions suggest its potential application in food microbiology.     

Production and characterization of a compound inhibitory to Vibrio parahaemolyticus from Proteus vulgaris

The production and characteristics of a compound in Proteus vulgaris G cultures which was capable of inhibiting Vibrio parahaemolyticus and other food-borne pathogens was investigated. Production was influenced by medium composition, pH and temperature but not by the extent of aeration. The compound was most inhibitory at the optimum temperature for growth of V. parahaemolyticus. The inhibitor was most stable at pH 7·0 and inhibition occurred even after heating at 70°C for 30 min and after autoclaving. Ultrafiltration showed that the inhibitor had a molecular weight less than 1000. Thin layer chromatography of filtrates and subsequent peptidase digestion indicated that it was at least in part a peptide. The inhibitor purified by Sephadex G-15 gel filtration had a calculated molecular weight of 731 and contained only six amino acids.     

Catecholamine-induced stimulation of growth in Vibrio species

AIMS: To evaluate the effect of norepinephrine (NE) and related compounds on the growth of bacteria, we have examined the effect of the neuroendocrine hormone NE and related compounds on the growth of Vibrio parahaemolyticus and other human-pathogenic Vibrio species (Vibrio cholerae, Vibrio vulnificus, and Vibrio mimicus). METHODS AND RESULTS: The effects on bacterial growth were examined using the serum-based medium and viable cells were counted using agar plates. We have shown that NE and its related compounds stimulate growth of V. parahaemolyticus in serum-based medium. This NE-induced growth stimulation was dependent upon the presence of transferrin. NE also stimulated growth of V. mimicus, but not V. cholerae and V. vulnificus. CONCLUSIONS: These results suggest that the Vibrio species differ in their ability to respond to NE. SIGNIFICANCE AND IMPACT OF THE STUDY: It is possible that NE and related compounds modulate the pathogenicity of V. parahaemolyticus and V. mimicus.