Predictive model of Vibrio parahaemolyticus growth and survival on salmon meat as a function of temperature

The growth and survival curves of a strain of pandemic Vibrio parahaemolyticus TGqx01 (serotype 03:K6) on salmon meat at different storage temperatures (range from 0 degrees C to 35 degrees C) were determined. In order to model the growth or inactivation kinetics of this pathogen during storage, the modified Gompertz and Weibull equations were chosen to regress growth and survival curves, respectively, and both equations produced good fit to the observed data (the average R-2 value equals to 0.990 for modified Gompertz and 0.920 for Weibull equation). The effect of storage temperature on the specific growth rate (mu) was modeled by square root type equal-ion, and the relationship between mu and lag time (lambda) was described by a rule of mu x lambda = constant. The shape factor (n) and scale factor (b) values of the Weibull equations versus the temperature (degrees C) were plotted and the temperature effects on these parameters were described by two linear empirical equations. The predicted growth and survival curves from the model were compared to real enumeration results, using the correlation coefficient (R-2), bias factor (B-f) and accuracy factor (A(f)), to assess the performance of the established model. The results showed that the overall predictions for V parahaemolyticus TGqx01 growth or inactivation on salmon at tested temperatures agreed well with observed plate counts, and the average R-2, B-f and A(f) values were 0.958, 1.019 and 1.035, respectively. Crown Copyright (C) 2009 Published by Elsevier Ltd. All rights reserved.