[Growth inhibition of Vibrio parahaemolyticus in seafood by tabletop dry ice cooler].

Abstract

Tabletop dry ice coolers (three types; dome model, cap model and tripod model), which are used in kitchens and hotel banquet halls to refrigerate fresh seafood, were investigated to determine whether growth of Vibrio parahaemolyticus was inhibited by their use. On TSA plates containing 1.8% NaCl and fresh seafood (fillets of squid, pink shrimp and yellowtail), V. parahaemolyticus (O3:K6, TDH+) inoculated at 4 to 5 log CFU/sample and left at ambient temperature (25 degrees C) grew by 1.0 to 2.8 orders in 4 hours. In contrast, with tabletop coolers no significant increase in viable count occurred in 3 to 4 hours, confirming that tabletop coolers inhibited the growth of V. parahaemolyticus. The temperature in each tabletop cooler was kept below 10 degrees C for 80 to 135 min, though the CO2 gas concentration in them remained high for only a short time (0 to 75 min). It was presumed that the refrigeration function mainly contributed to growth inhibition. Our results indicate that tabletop dry ice coolers are helpful for prevention of food-borne disease due to V. parahaemolyticus in food-service locations, such as kitchens and banquet halls.

• Authors: Yumi Maruyama, Bon Kimura, Tateo Fujii, Yoshinori Tokunaga, Megumi Matsubayashi, Yasushi Aikawa
• Journal: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi) Vol. 46 Issue 5 Pg. 213-7 (Oct 2005) ISSN: 0015-6426 [Print] Japan
• PMID: 16305176 (Publication Type: Journal Article)

Chemical References

• Dry Ice

Topics

• Dry Ice
• Food Preservation (methods)
• Seafood (microbiology)
• Vibrio parahaemolyticus (growth & development)