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You searched for: Journal name Food control Remove constraint Journal name: Food control Subject term Vibrio parahaemolyticus Remove constraint Subject term: Vibrio parahaemolyticus
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1. Antibiofilm effect of sodium butyrate against Vibrio parahaemolyticus

Author:
Wenxiu Zhu; Jingzhu Gao; Hongli Liu; Jiaxiu Liu; Tong Jin; Ningbo Qin; Xiaomeng Ren; Xiaodong xia
Source:
Food control 2022 v.131 pp. 108422
ISSN:
0956-7135
Subject:
Vibrio parahaemolyticus; biochemical pathways; biofilm; cosmetics; dietary supplements; food pathogens; food production; food safety; gastroenteritis; hydrophobicity; polysaccharides; seafood consumption; sodium butyrate; viability
Abstract:
... Vibrio parahaemolyticus (V. parahaemolyticus) is an important foodborne pathogen, which is frequently associated with seafood consumption and commonly causes gastroenteritis. The biofilm formed by V. parahaemolyticus in the food production chain poses a continuous threat to food safety, therefore effective antibiofilm strategy is in urgent need. Sodium butyrate is widely used in food, feed, cosmet ...
DOI:
10.1016/j.foodcont.2021.108422

2. Inactivation of microbial loads and retardation of quality loss in Asian hard clam (Meretrix lusoria) using high-hydrostatic-pressure processing during refrigerated storage

Author:
Chung-Saint Lin; Yi-Chen Lee; Hsien-Feng Kung; Qing-Ling Cheng; Tsung-Yin Ou; Sam K.C. Chang; Yung-Hsiang Tsai
Source:
Food control 2022 v.133 pp. 108583
ISSN:
0956-7135
Subject:
Meretrix lusoria; Vibrio parahaemolyticus; clam meat; clams; cold storage; coliform bacteria; food safety; microbial growth; microbial load; pH; plate count; shelf life; total volatile basic nitrogen; water content; Taiwan
Abstract:
... The effects of high pressure processing (HPP) at 200, 300, 400, 500, and 600 MPa for 3 min on physicochemical quality and inactivation of microbial loads of Asian hard clam (Meretrix lusoria) were evaluated. In addition, the retardation effects in microbial growth and quality loss of pressurized hard clams stored at 4 °C were investigated. Results showed that the expanding rate, moisture content, ...
DOI:
10.1016/j.foodcont.2021.108583

3. Membrane-disruptive engineered peptide amphiphiles restrain the proliferation of penicillins and cephalosporins resistant Vibrio alginolyticus and Vibrio parahaemolyticus in instant jellyfish

Author:
Ping Zeng; Qipeng Cheng; Jiangtao Xu; Qi Xu; Yating Xu; Wei Gao; Kwok-Yin Wong; Kin-Fai Chan; Sheng Chen; Lanhua Yi
Source:
Food control 2022 v.135 pp. 108827
ISSN:
0956-7135
Subject:
DNA; Scyphozoa; Vibrio alginolyticus; Vibrio parahaemolyticus; antimicrobial peptides; cell membranes; cephalosporins; cytoplasm; cytotoxicity; disease outbreaks; food preservatives; food safety; foodborne illness; mammals; membrane potential; minimum inhibitory concentration; pathogens; seafoods; surfactants
Abstract:
... Over 1 billion people rely on seafood as their primary source of protein and Vibrio spp. is the most important pathogen of foodborne disease outbreak related to consumption of seafood. Moreover, the rise of drug-resistant Vibrio strains further increases the difficulty of clinical treatment. However, there is no food preservative available to combat drug-resistant Vibrio spp. in seafood. In this s ...
DOI:
10.1016/j.foodcont.2022.108827

4. Punicalagin inhibits biofilm formation and virulence gene expression of Vibrioparahaemolyticus

Author:
Hongli Liu; Wenxiu Zhu; Yu Cao; Jingzhu Gao; Tong Jin; Ningbo Qin; Xiaodong Xia
Source:
Food control 2022 v.139 pp. 109045
ISSN:
0956-7135
Subject:
Vibrio parahaemolyticus; adhesion; antibiotic resistance; antimicrobial properties; bacterial motility; biochemical pathways; biofilm; exopolysaccharides; food industry; food pathogens; food safety; gene expression; virulence
Abstract:
... Vibrio parahaemolyticus is a major food-borne pathogen and the leading cause of seafood-associated enteric infections worldwide. In addition, imprudent use of antibiotics has contributed to increasing antibiotic resistance in V. parahaemolyticus. Therefore, there is an urgent need to develop novel control strategies to reduce V. parahaemolyticus contamination and infection. V. parahaemolyticus cou ...
DOI:
10.1016/j.foodcont.2022.109045

5. Antimicrobial and antivirulence efficacies of citral against foodborne pathogen Vibrio parahaemolyticus RIMD2210633

Author:
Juanjuan Cao; Huan Liu; Yi Wang; Xiaoxian He; Heyang Jiang; Jiaojiao Yao; Fei Xia; Yanni Zhao; Xuefeng Chen
Source:
Food control 2021 v.120 pp. 107507
ISSN:
0956-7135
Subject:
Danio rerio; Vibrio parahaemolyticus; antibacterial properties; antibiotics; bacteria; biofilm; cell culture; cell walls; citral; decline; food pathogens; food safety; gastroenteritis; genes; glucose; hemolysins; infection; malondialdehyde; minimum inhibitory concentration; models; mortality; polysaccharides; quorum sensing; scanning electron microscopy; seafoods; secretion; therapeutics; virulence
Abstract:
... The emergence of extensive and pandrug resistant Vibrio parahaemolyticus, which is recognized as the leading cause of seafood borne gastroenteritis globally, necessitates the urgent development of novel therapeutic strategies and antibacterial drugs. This study aims to investigate the effects of citral on the growth and virulence properties of V. parahaemolyticus RIMD2210633. Citral displayed good ...
DOI:
10.1016/j.foodcont.2020.107507

6. Dual-species biofilms formation of Vibrio parahaemolyticus and Shewanella putrefaciens and their tolerance to photodynamic inactivation

Author:
Lijun Tan; Huihui Li; Bowen Chen; Jiaming Huang; Yufeng Li; Huaming Zheng; Haiquan Liu; Yong Zhao; Jing Jing Wang
Source:
Food control 2021 v.125 pp. 107983
ISSN:
0956-7135
Subject:
Shewanella putrefaciens; Vibrio parahaemolyticus; biofilm; biomass; cell viability; food safety; inactivation; light emitting diodes; pathogens; spoilage
Abstract:
... Bacteria frequently coexist in complex mixed-species biofilms, and the interspecies interactions highly determine their structure and sensitivity to external stress. Using a dual-species biofilms formed by the pathogen V. parahaemolyticus and spoilage S. putrefaciens, this study characterized the dynamic formation process, spatial structure arrangement, cell viability and EPS components of the bio ...
DOI:
10.1016/j.foodcont.2021.107983

7. Elimination of Vibrio parahaemolyticus biofilms on crab and shrimp surfaces using ultraviolet C irradiation coupled with sodium hypochlorite and slightly acidic electrolyzed water

Author:
Pantu Kumar Roy; Md. Furkanur Rahaman Mizan; Md. Iqbal Hossain; Noori Han; Shamsun Nahar; Md. Ashrafudoulla; Sazzad Hossen Toushik; Won-Bo Shim; Young-Mog Kim; Sang-Do Ha
Source:
Food control 2021 v.128 pp. 108179
ISSN:
0956-7135
Subject:
Vibrio parahaemolyticus; biofilm; chlorine; crabs; electrolyzed water; fish industry; food safety; gastrointestinal diseases; irradiation; microbiological quality; pathogens; shrimp; sodium hypochlorite; ultraviolet radiation
Abstract:
... Vibrio parahaemolyticus is a biofilm-producing seafood-borne pathogen that causes gastrointestinal disease in humans. Therefore, our study aimed to assess the elimination effects (alone or in combination) of ultraviolet C (UV–C; 5–60 mW × s/cm²) irradiation, sodium hypochlorite (NaOCl; 50–300 ppm), and slightly acidic electrolyzed water (SAEW; 1–15 min) on V. parahaemolyticus biofilms on crab and ...
DOI:
10.1016/j.foodcont.2021.108179

8. Enhancing effect of nanoemulsion on antimicrobial activity of cinnamon essential oil against foodborne pathogens in refrigerated Asian seabass (Lates calcarifer) fillets

Author:
Piyanan Chuesiang; Romanee Sanguandeekul; Ubonrat Siripatrawan
Source:
Food control 2021 v.122 pp. 107782
ISSN:
0956-7135
Subject:
Escherichia coli; Lates calcarifer; Salmonella Typhimurium; Staphylococcus aureus; Vibrio parahaemolyticus; antimicrobial properties; bacteria; cinnamon; cinnamon oil; fish fillets; food pathogens; food safety; nanoemulsions; refrigeration; sampling; sanitizers; sodium hypochlorite; storage; virulent strains
Abstract:
... A nanoemulsion approach to enhance antimicrobial performance of cinnamon essential oil as a natural preservative for the real food system was studied. The antimicrobial activity of cinnamon essential oil nanoemulsion (1429 and 11429 mg/L), in comparison to bulk cinnamon oil (488 and 11429 mg/L) and food industrial used sanitizer, sodium hypochlorite (10 mg/L), was investigated against refrigerated ...
DOI:
10.1016/j.foodcont.2020.107782

9. Identification of a phosphoethanolamine transferase for lipid A modification in Vibrio parahaemolyticus

Author:
Xin Tan; Jun Qiao; Qing Zhou; Danyang Huang; Hedan Li; Jianli Wang; Xiaoyuan Wang
Source:
Food control 2021 v.125 pp. 108033
ISSN:
0956-7135
Subject:
Escherichia coli; Vibrio parahaemolyticus; food pathogens; food safety; lipid A; mice; multiple drug resistance; pathogenicity; polymyxins; survival rate; therapeutics
Abstract:
... Vibrio parahaemolyticus is a foodborne pathogen and naturally resistant to polymyxins, the last line of therapy for infections caused by multidrug-resistant bacteria. Polymyxins resistance is typically facilitated by the modification of phosphoethanolamine group on the lipid A of lipopolysaccharide in Gram-negative bacteria. In this study, we found that VP_RS21300 encodes a phosphoethanolamine tra ...
DOI:
10.1016/j.foodcont.2021.108033

10. Korean kimchi-derived lactic acid bacteria inhibit foodborne pathogenic biofilm growth on seafood and food processing surface materials

Author:
Sazzad Hossen Toushik; Kyeongjun Kim; Md Ashrafudoulla; Md Furkanur Rahman Mizan; Pantu Kumar Roy; Shamsun Nahar; Younsoo Kim; Sang-Do Ha
Source:
Food control 2021 v.129 pp. 108276
ISSN:
0956-7135
Subject:
Escherichia coli; Pseudomonas aeruginosa; Vibrio parahaemolyticus; antimicrobial properties; biofilm; coculture; fish industry; food safety; kimchi; lactic acid; models; nucleotide sequences; plankton; polyethylene; probiotics; rubber; seafoods; squid
Abstract:
... Lactic acid bacteria (LAB) with probiotic potential have become highly sought-after by global consumers due to their wide applicability. Here, two LAB strains (J.27 and M.21) were isolated from a traditional Korean fermented vegetable (kimchi) and identified via 16S rRNA gene sequence analyses. Afterward, the two LAB isolates were evaluated for their antibiofilm activity against three foodborne pa ...
DOI:
10.1016/j.foodcont.2021.108276

11. Plasma-treated polyethylene coated with polysaccharide and protein containing cinnamaldehyde for active packaging films and applications on tilapia (Orechromis niloticus) fillet preservation

Author:
Xin-Jie Loke; Chao-Kai Chang; Chih-Yao Hou; Kuan-Chen Cheng; Chang-Wei Hsieh
Source:
Food control 2021 v.125 pp. 108016
ISSN:
0956-7135
Subject:
Vibrio parahaemolyticus; antioxidants; carboxymethylcellulose; collagen; density; fillets; food safety; nitrogen; plate count; polyethylene; shelf life; storage; thiobarbituric acid
Abstract:
... This study aimed to develop an antimicrobial active packaging using carboxymethyl cellulose (CMC) or collagen (COL) as carriers of cinnamaldehyde (CNMA) coating on plasma-treated low density polyethylene (LDPE) for application on tilapia fillet packaging. COL carriers exhibited stronger antimicrobial and antioxidant activities than no carrier and CMC. The films also showed good physical and mechan ...
DOI:
10.1016/j.foodcont.2021.108016

12. Predictive models for the effect of environmental factors on the abundance of Vibrio parahaemolyticus in oyster farms in Taiwan using extreme gradient boosting

Author:
Nodali Ndraha; Hsin-I Hsiao; Yi-Zeng Hsieh; Abani K. Pradhan
Source:
Food control 2021 v.130 pp. 108353
ISSN:
0956-7135
Subject:
Vibrio parahaemolyticus; acidity; farms; food safety; oyster culture; oysters; pH; pathogens; salinity; seawater; sediments; surface water temperature; wind speed; Taiwan
Abstract:
... This study sought to investigate the effects of environmental parameters on the variation of V. parahaemolyticus in the oyster culture environment in Taiwan. Environmental factors were used to develop predictive models for V. parahaemolyticus concentration in oysters, seawater, and sediment by employing the extreme gradient boosting (XGB) machine learning algorithms. The results showed that XGB ca ...
DOI:
10.1016/j.foodcont.2021.108353

13. The ameliorative effects of low-temperature pasteurization on physicochemical and microbiological quality of raw Akoya pearl oyster (Pinctada fucata)

Author:
Wing H. Chung; Janet Howieson; MD Reaz Chaklader
Source:
Food control 2021 v.129 pp. 108241
ISSN:
0956-7135
Subject:
Escherichia coli; Pinctada fucata; Vibrio parahaemolyticus; color; commercialization; farms; firmness; food safety; heat; microbiological quality; muscles; oysters; pH; pasteurization; plate count; regression analysis; storage time; texture; total volatile basic nitrogen; waste reduction
Abstract:
... This study investigated the effect of 5–20 min low-temperature pasteurization at 50 °C on Akoya oyster's physicochemical including moisture, texture, colour, pH, total volatile base nitrogen (TVB-N) and microbiological quality in terms of total viable count (TVC), tests for Escherichia coli (E. coli), Vibrio spp. and Vibrio parahaemolyticus (V. parahaemolyticus) 14 days post-treatment. Oysters wer ...
DOI:
10.1016/j.foodcont.2021.108241

14. The performance of food safety management system in relation to the microbiological safety of salmon nigiri sushi: A multiple case study in a Japanese chain restaurant

Author:
R.N. Fathurrahman; Y. Rukayadi; U.Z.A. Ungku Fatimah; S. Jinap; N.A. Abdul-Mutalib; M. Sanny
Source:
Food control 2021 v.127 pp. 108111
ISSN:
0956-7135
Subject:
Bacillus cereus; Escherichia coli; Listeria monocytogenes; Staphylococcus aureus; Vibrio parahaemolyticus; case studies; coliform bacteria; food sanitation; lead; management systems; microbiological quality; plate count; restaurants; salmon; sushi; tap water; yeasts
Abstract:
... The study's objective was to evaluate the performance of the food safety management system (FSMS) in relation to the microbiological food safety (FS) output of Salmon Nigiri Sushi in the selected outlets of a Japanese chain restaurant. Two outlets that are FSMS certified with ISO 22000 and two outlets that are FSMS not certified with ISO 22000 were selected. Microbiological Assessment Scheme was u ...
DOI:
10.1016/j.foodcont.2021.108111

15. Absolute quantification of Vibrio parahaemolyticus by multiplex droplet digital PCR for simultaneous detection of tlh, tdh and ureR based on single intact cell

Author:
Shuwen Lei; Xiaokui Gu; Qingping Zhong; Linjie Duan; Aimei Zhou
Source:
Food control 2020 v.114 pp. 107207
ISSN:
0956-7135
Subject:
DNA; Vibrio parahaemolyticus; bacteria; detection limit; droplets; food pathogens; gastrointestinal diseases; genes; human diseases; plate count; quantitative polymerase chain reaction; seafood contamination; seafoods
Abstract:
... Vibrio parahaemolyticus, a marine food-borne pathogen, has been proved to be a significant cause of human gastrointestinal disorders worldwide. In this study, a method of multiplex droplet digital PCR (ddPCR) based on primer and probe sequences of the tlh, tdh and ureR genes were developed and evaluated for the reliable quantification of V. parahaemolyticus cells in seafoods. The specificities of ...
DOI:
10.1016/j.foodcont.2020.107207

16. Acidic electrolyzed water more effectively breaks down mature Vibrio parahaemolyticus biofilm than DNase I

Author:
Yufeng Li; Ling Tan; Linxia Guo; Ping Zhang; Pradeep K. Malakar; Faraz Ahmed; Haiquan Liu; Jing Jing Wang; Yong Zhao
Source:
Food control 2020 v.117 pp. 107312
ISSN:
0956-7135
Subject:
Vibrio parahaemolyticus; bacteria; biofilm; deoxyribonuclease I; electrolyzed water; environmental DNA; gene expression; gene expression regulation; genes; polymers; polysaccharides; proteins
Abstract:
... Extracellular DNA (eDNA) is considered as important determinant in bacterial biofilm formation. This study investigated the effects of DNase I and acidic electrolytic water (AEW) in beaking down mature Vibrio parahaemolyticus biofilms. Changes of key chemical components i.e. eDNA, extracellular proteins, extracellular polysaccharides, extracellular polymeric substances (EPS), and biofilm architect ...
DOI:
10.1016/j.foodcont.2020.107312

17. Antibacterial and antibiofilm activity of coenzyme Q0 against Vibrio parahaemolyticus

Author:
Xiaoying Zheng; Jialu Guo; Huishan Rao; Du Guo; Yixiao Huang; Yunfeng Xu; Sen Liang; Xiaodong Xia; Chao Shi
Source:
Food control 2020 v.109 pp. 106955
ISSN:
0956-7135
Subject:
DNA; RNA; Vibrio parahaemolyticus; anti-inflammatory activity; antibiotic resistance; antibiotics; antimicrobial properties; antineoplastic activity; biofilm; cell membranes; minimum inhibitory concentration; polyacrylamide gel electrophoresis; proteins; seafoods; shrimp; stainless steel; supply chain
Abstract:
... Coenzyme Q0 (CoQ0) demonstrates antineoplastic and anti-inflammatory properties; however, its antimicrobial and antibiofilm activities against Vibrio parahaemolyticus have not been extensively examined. Thus, the aim of the current study was to investigate the antimicrobial and antibiofilm activities, along with the underlying mechanism, of CoQ0 against V. parahaemolyticus. The minimum inhibitory ...
DOI:
10.1016/j.foodcont.2019.106955

18. Antimicrobial effects and membrane damage mechanism of blueberry (Vaccinium corymbosum L.) extract against Vibrio parahaemolyticus

Author:
Xiao-hong Sun; Li-ran Hao; Qing-chao Xie; Wei-qing Lan; Yong Zhao; Ying-jie Pan; Vivian C.H. Wu
Source:
Food control 2020 v.111 pp. 107020
ISSN:
0956-7135
Subject:
Vaccinium corymbosum; Vibrio parahaemolyticus; anti-infective agents; antibacterial properties; blueberries; cell membrane structures; energy; fruit extracts; gene expression; gene expression regulation; genes; minimum inhibitory concentration; quantitative polymerase chain reaction; salmon; scanning electron microscopy; transcription (genetics); transmission electron microscopy
Abstract:
... This study aimed to investigate the antimicrobial effect and membrane damage mechanism of blueberry extract against Vibrio parahaemolyticus. The minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) of blueberry extract against three strains of V. parahaemolyticus were determined. The antimicrobial activity of blueberry extract on V. parahaemolyticus inoculated in sal ...
DOI:
10.1016/j.foodcont.2019.107020

19. Antimicrobial effects of Chinese rice wine on Norovirus and Vibrio parahaemolyticus in traditional wine-treated mud snails (Bullacta exarata)

Author:
Ningbo Liao; Liming Gong; Lili Chen; Liang Sun; Jiang Chen; Xiuyu Lou; Haiyan Mao; Yanjun Zhang; Ronghua Zhang
Source:
Food control 2020 v.107 pp. 106524
ISSN:
0956-7135
Subject:
Norovirus; Vibrio parahaemolyticus; Weibull statistics; anti-infective agents; antimicrobial properties; color; food quality; microbiological risk assessment; odors; off flavors; pathogens; rice wines; shellfish; snails; taste; temperature; texture; China
Abstract:
... In China, edible shellfish are recognized as foods potentially at high risk of contamination with human Norovirus (HuNoV) and Vibrio parahaemolyticus. In this study, the antimicrobial effects of Chinese rice wine on HuNoV surrogates (MS2 and MNV-1) and V. parahaemolyticus in pickled mud snails immersed at different temperatures were evaluated. The optimized conditions for the wine treatment were a ...
DOI:
10.1016/j.foodcont.2019.02.018

20. Antimicrobial residues, non-typhoidal Salmonella, Vibrio spp. and associated microbiological hazards in retail shrimps purchased in Ho Chi Minh city (Vietnam)

Author:
Nguyen Thi Phuong Yen; Nguyen Thi Nhung; Nguyen Thi Bich Van; Nguyen Van Cuong; Le Tran Tien Chau; Huynh Ngoc Trinh; Chu Van Tuat; Nguyen Dong Tu; Nguyen Phu Huong Lan; James Campbell; Guy Thwaites; Stephen Baker; Juan Carrique-Mas
Source:
Food control 2020 v.107 pp. 106756
ISSN:
0956-7135
Subject:
Salmonella; Vibrio parahaemolyticus; ampicillin; antibiotic residues; antibiotic resistance; beta-lactamase; biological hazards; cephalosporins; cephalothorax; fluoroquinolones; food pathogens; issues and policy; macrolides; monitoring; multiple drug resistance; phenotype; shrimp; shrimp culture; sulfonamides; supermarkets; tetracyclines; Vietnam
Abstract:
... We investigated antimicrobial residues, non-typhoidal Salmonella (NTS), Vibrio spp. and their associated antimicrobial resistance (AMR), in shrimps locally purchased in Ho Chi Minh City (Vietnam). In addition, we investigated the relationship between AMR in NTS, Vibrio spp. and antimicrobial residue in the same sample. A total of 40 samples of shrimp heads/shells from different retail sources was ...
DOI:
10.1016/j.foodcont.2019.106756
PubMed:
31902975
PubMed Central:
PMC6894321