Parahaemyrus Strain Lab Report

In addition, higher SGR of V. parahaemolyticus was observed as the temperature increases. The MPD values of V. parahaemolyticus varies from the lowest 7.00 to the highest 8.91, regardless of the type of V. parahaemolyticus strain at the 3 different temperatures. The differences in LT values were increased as the temperature was increased. At 20 °C, the shortest LT was observed with the (tlh+) strain, followed by (tdh+/trh+), the mixture, the (tdh+) and the (trh+). At 25°C the strains likely kept the same order in their lag time (LT) value. However at 30°C, we got the (trh+) strain at first, then comes the mixture, (tlh+), (tdh/trh+) got the same LT and finally the (tdh+) strain. To develop a growth predictive model, various strains isolated from seafood must be compared for their growth kinetics under various …show more content…
parahaemolyticus in all three selected temperatures, no lower or higher SGR value could be predicted according to the strain type. The SGR value could only be predicted for the lowest temperature 20°C which had the lowest SGR value. The SGR value increase gradually as the temperature from the temperature 25°C to 30°C. The highest and lowest MPD values of V. parahaemolyticus were 8.95 and 7.00, regardless of the storage temperature and strain type. These results again confirm the results regarding the study conducted by Burnham et al. [2009], where strain to strain differences in the growth and survival of various V. parahaemolyticus and V. vurnificus were observed at refrigeration temperatures. A well-known strategy for modeling is to choose the fastest growing strain in the environmental conditions investigated, because the fastest growing strain will dominate the growth in food products (Rash et al., 2004). McMeekin et al. (1993) also recommended independent modeling of several different strains before choosing the strain that grows fastest under the environment conditions of most