Growth and haemolytic activity of pathogenic Vibrio species in egg-fried-rice with different egg ratios

Wang, R.D. and Deng, Y.J. and Sun, L.J. and Wang, Y.L. and Fang, Z.J. and Sun, D.F. and Deng, Q. and Gooneratne, R. (2019) Growth and haemolytic activity of pathogenic Vibrio species in egg-fried-rice with different egg ratios. Acta Alimentaria, 48 (2). pp. 269-275. ISSN 0139-3006 (print); 1588-2535 (online)

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Abstract

Growth and haemolytic activity of several pathogenic Vibrio species were compared in egg-fried-rice with different egg ratios. Egg-fried-rice preparations with rice-to-egg ratios of 4:1, 1:1, and 1:4 were inoculated with either Vibrio parahaemolyticus, V. cholerae, V. vulnificus, or V. alginolyticus and incubated for 24 h. Cell number, thermostable direct haemolysin (TDH) activity, and total haemolytic activity were determined. The cell number and total haemolytic activity increased in all Vibrio strains after 24 h, and these were most marked in egg-fried-rice with the highest egg content (1:4 (rice:egg) ratio; P<0.05). V. alginolyticus exhibited the maximal growth and V. parahaemolyticus the highest haemolytic activity, but only V. parahaemolyticus ATCC 33847, V. alginolyticus CAMT 21162, and V. alginolyticus HY 91101 showed TDH activity. Results suggest that lowering egg content in egg-fried-rice could reduce growth and virulence of Vibrio pathogens.

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