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°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 str...
Gespeichert in:
| Veröffentlicht in: | Journal of food protection 2004-10, Vol.67 (10), p.2183-2188 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 2188 |
|---|---|
| container_issue | 10 |
| container_start_page | 2183 |
| container_title | Journal of food protection |
| container_volume | 67 |
| creator | Chang, C.M Chiang, M.L Chou, C.C |
| description | Vibrio parahaemolyticus foodborne strains 405, 556, and 690 and a V. parahaemolyticus chopping board isolate were heat shocked at 42°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°C, 20 ppm H2O2, and 8% ethanol and reduced the tolerance of the test organism to low temperatures (5 and -18°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°C for 45 min. |
| doi_str_mv | 10.4315/0362-028X-67.10.2183 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_17740171</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>17740171</sourcerecordid><originalsourceid>FETCH-LOGICAL-c434t-f307f2ccebeded07b895c46453cb73c3ca12fc96f4d3386715fe7953cec919263</originalsourceid><addsrcrecordid>eNpFkEtv1TAQRi0EopfCP0DgDexS_IodL1HFS6qEBBSxQZbjjEkgiVNPsrj_Hod7RVeWx-ebGR9CnnN2pSSv3zCpRcVE86PS5qoUBW_kA3LgVqnKMmseksN_5II8QfzNGBNW6Mfkgtc1a7RoDuTnF8AlzQg0RdqDXyvsU_gDHf0-tHlIdPHZ9x6mNB7XIWxI10RxaxHuNphXuvRHHIIfqZ87GnqY_l1wzYAI-JQ8in5EeHY-L8nt-3ffrj9WN58_fLp-e1MFJdVaRclMFCFACx10zLSNrYPSqpahNTLI4LmIweqoOikbbXgdwdjyCsHy8iN5SV6f-i45lb1wddOAAcbRz5A2dNwYxbjhBVQnMOSEmCG6JQ-Tz0fHmdu1ut2Z2505bfbirrXEXpz7b-0E3X3o7LEAr86AxyIgZj-HAe85zY21zT7_5YmLPjn_Kxfm9qtgXDJm61o2Rv4FBLyLJg</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>17740171</pqid></control><display><type>article</type><title>Response of heat-shocked Vibrio parahaemolyticus to subsequent physical and chemical stresses</title><source>MEDLINE</source><source>EZB-FREE-00999 freely available EZB journals</source><source>Alma/SFX Local Collection</source><creator>Chang, C.M ; Chiang, M.L ; Chou, C.C</creator><creatorcontrib>Chang, C.M ; Chiang, M.L ; Chou, C.C</creatorcontrib><description>Vibrio parahaemolyticus foodborne strains 405, 556, and 690 and a V. parahaemolyticus chopping board isolate were heat shocked at 42°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°C, 20 ppm H2O2, and 8% ethanol and reduced the tolerance of the test organism to low temperatures (5 and -18°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°C for 45 min.</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028X-67.10.2183</identifier><identifier>PMID: 15508628</identifier><identifier>CODEN: JFPRDR</identifier><language>eng</language><publisher>Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians</publisher><subject>Adaptation, Physiological ; Biological and medical sciences ; chemical treatment ; chopping board ; Consumer Product Safety ; decontamination ; DNA damage ; ethanol ; Ethanol - pharmacology ; Food Handling - methods ; Food industries ; Food Microbiology ; Fundamental and applied biological sciences. Psychology ; heat stress ; heat tolerance ; Hot Temperature ; hydrogen peroxide ; Hydrogen Peroxide - pharmacology ; Hydrogen-Ion Concentration ; isolation ; Kinetics ; kitchen equipment ; nucleic acid leakage ; pathogen survival ; sanitizing ; serotypes ; sodium chloride ; stress tolerance ; Temperature ; Time Factors ; Vibrio parahaemolyticus ; Vibrio parahaemolyticus - drug effects ; Vibrio parahaemolyticus - growth & development ; Vibrio parahaemolyticus - physiology</subject><ispartof>Journal of food protection, 2004-10, Vol.67 (10), p.2183-2188</ispartof><rights>2005 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c434t-f307f2ccebeded07b895c46453cb73c3ca12fc96f4d3386715fe7953cec919263</citedby><cites>FETCH-LOGICAL-c434t-f307f2ccebeded07b895c46453cb73c3ca12fc96f4d3386715fe7953cec919263</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16179981$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/15508628$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Chang, C.M</creatorcontrib><creatorcontrib>Chiang, M.L</creatorcontrib><creatorcontrib>Chou, C.C</creatorcontrib><title>Response of heat-shocked Vibrio parahaemolyticus to subsequent physical and chemical stresses</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>Vibrio parahaemolyticus foodborne strains 405, 556, and 690 and a V. parahaemolyticus chopping board isolate were heat shocked at 42°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°C, 20 ppm H2O2, and 8% ethanol and reduced the tolerance of the test organism to low temperatures (5 and -18°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°C for 45 min.</description><subject>Adaptation, Physiological</subject><subject>Biological and medical sciences</subject><subject>chemical treatment</subject><subject>chopping board</subject><subject>Consumer Product Safety</subject><subject>decontamination</subject><subject>DNA damage</subject><subject>ethanol</subject><subject>Ethanol - pharmacology</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>heat stress</subject><subject>heat tolerance</subject><subject>Hot Temperature</subject><subject>hydrogen peroxide</subject><subject>Hydrogen Peroxide - pharmacology</subject><subject>Hydrogen-Ion Concentration</subject><subject>isolation</subject><subject>Kinetics</subject><subject>kitchen equipment</subject><subject>nucleic acid leakage</subject><subject>pathogen survival</subject><subject>sanitizing</subject><subject>serotypes</subject><subject>sodium chloride</subject><subject>stress tolerance</subject><subject>Temperature</subject><subject>Time Factors</subject><subject>Vibrio parahaemolyticus</subject><subject>Vibrio parahaemolyticus - drug effects</subject><subject>Vibrio parahaemolyticus - growth & development</subject><subject>Vibrio parahaemolyticus - physiology</subject><issn>0362-028X</issn><issn>1944-9097</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpFkEtv1TAQRi0EopfCP0DgDexS_IodL1HFS6qEBBSxQZbjjEkgiVNPsrj_Hod7RVeWx-ebGR9CnnN2pSSv3zCpRcVE86PS5qoUBW_kA3LgVqnKMmseksN_5II8QfzNGBNW6Mfkgtc1a7RoDuTnF8AlzQg0RdqDXyvsU_gDHf0-tHlIdPHZ9x6mNB7XIWxI10RxaxHuNphXuvRHHIIfqZ87GnqY_l1wzYAI-JQ8in5EeHY-L8nt-3ffrj9WN58_fLp-e1MFJdVaRclMFCFACx10zLSNrYPSqpahNTLI4LmIweqoOikbbXgdwdjyCsHy8iN5SV6f-i45lb1wddOAAcbRz5A2dNwYxbjhBVQnMOSEmCG6JQ-Tz0fHmdu1ut2Z2505bfbirrXEXpz7b-0E3X3o7LEAr86AxyIgZj-HAe85zY21zT7_5YmLPjn_Kxfm9qtgXDJm61o2Rv4FBLyLJg</recordid><startdate>20041001</startdate><enddate>20041001</enddate><creator>Chang, C.M</creator><creator>Chiang, M.L</creator><creator>Chou, C.C</creator><general>International Association of Milk, Food and Environmental Sanitarians</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20041001</creationdate><title>Response of heat-shocked Vibrio parahaemolyticus to subsequent physical and chemical stresses</title><author>Chang, C.M ; Chiang, M.L ; Chou, C.C</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c434t-f307f2ccebeded07b895c46453cb73c3ca12fc96f4d3386715fe7953cec919263</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>Adaptation, Physiological</topic><topic>Biological and medical sciences</topic><topic>chemical treatment</topic><topic>chopping board</topic><topic>Consumer Product Safety</topic><topic>decontamination</topic><topic>DNA damage</topic><topic>ethanol</topic><topic>Ethanol - pharmacology</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>heat stress</topic><topic>heat tolerance</topic><topic>Hot Temperature</topic><topic>hydrogen peroxide</topic><topic>Hydrogen Peroxide - pharmacology</topic><topic>Hydrogen-Ion Concentration</topic><topic>isolation</topic><topic>Kinetics</topic><topic>kitchen equipment</topic><topic>nucleic acid leakage</topic><topic>pathogen survival</topic><topic>sanitizing</topic><topic>serotypes</topic><topic>sodium chloride</topic><topic>stress tolerance</topic><topic>Temperature</topic><topic>Time Factors</topic><topic>Vibrio parahaemolyticus</topic><topic>Vibrio parahaemolyticus - drug effects</topic><topic>Vibrio parahaemolyticus - growth & development</topic><topic>Vibrio parahaemolyticus - physiology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Chang, C.M</creatorcontrib><creatorcontrib>Chiang, M.L</creatorcontrib><creatorcontrib>Chou, C.C</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of food protection</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Chang, C.M</au><au>Chiang, M.L</au><au>Chou, C.C</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Response of heat-shocked Vibrio parahaemolyticus to subsequent physical and chemical stresses</atitle><jtitle>Journal of food protection</jtitle><addtitle>J Food Prot</addtitle><date>2004-10-01</date><risdate>2004</risdate><volume>67</volume><issue>10</issue><spage>2183</spage><epage>2188</epage><pages>2183-2188</pages><issn>0362-028X</issn><eissn>1944-9097</eissn><coden>JFPRDR</coden><abstract>Vibrio parahaemolyticus foodborne strains 405, 556, and 690 and a V. parahaemolyticus chopping board isolate were heat shocked at 42°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°C, 20 ppm H2O2, and 8% ethanol and reduced the tolerance of the test organism to low temperatures (5 and -18°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°C for 45 min.</abstract><cop>Des Moines, IA</cop><pub>International Association of Milk, Food and Environmental Sanitarians</pub><pmid>15508628</pmid><doi>10.4315/0362-028X-67.10.2183</doi><tpages>6</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0362-028X |
| ispartof | Journal of food protection, 2004-10, Vol.67 (10), p.2183-2188 |
| issn | 0362-028X 1944-9097 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_17740171 |
| source | MEDLINE; EZB-FREE-00999 freely available EZB journals; Alma/SFX Local Collection |
| subjects | Adaptation, Physiological Biological and medical sciences chemical treatment chopping board Consumer Product Safety decontamination DNA damage ethanol Ethanol - pharmacology Food Handling - methods Food industries Food Microbiology Fundamental and applied biological sciences. Psychology heat stress heat tolerance Hot Temperature hydrogen peroxide Hydrogen Peroxide - pharmacology Hydrogen-Ion Concentration isolation Kinetics kitchen equipment nucleic acid leakage pathogen survival sanitizing serotypes sodium chloride stress tolerance Temperature Time Factors Vibrio parahaemolyticus Vibrio parahaemolyticus - drug effects Vibrio parahaemolyticus - growth & development Vibrio parahaemolyticus - physiology |
| title | Response of heat-shocked Vibrio parahaemolyticus to subsequent physical and chemical stresses |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-01T03%3A00%3A07IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Response%20of%20heat-shocked%20Vibrio%20parahaemolyticus%20to%20subsequent%20physical%20and%20chemical%20stresses&rft.jtitle=Journal%20of%20food%20protection&rft.au=Chang,%20C.M&rft.date=2004-10-01&rft.volume=67&rft.issue=10&rft.spage=2183&rft.epage=2188&rft.pages=2183-2188&rft.issn=0362-028X&rft.eissn=1944-9097&rft.coden=JFPRDR&rft_id=info:doi/10.4315/0362-028X-67.10.2183&rft_dat=%3Cproquest_cross%3E17740171%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=17740171&rft_id=info:pmid/15508628&rfr_iscdi=true |