Ultra-efficient trimethylamine gas sensor based on Au nanoparticles sensitized WO3 nanosheets for rapid assessment of seafood freshness.

Trimethylamine (TMA) is an organic amine gas used as an important index to assess the seafood freshness. In this work, an ultra-efficient trimethylamine gas sensor was constructed by ultrasonic treatment loading of Au nanoparticles (∼4 nm) on WO3 nanosheets prepared by solvothermal self-assembly method. The response of the sensor to 25 ppm TMA was as high as 217.72 (Rair/Rgas) at 300 ℃. In addition, the Au/WO3 nanosheets sensor exhibited rapid response-recovery time (8 s/6 s), low detection limit (0.5 ppm), and high selective detection of TMA. Moreover, the composition of volatiles produced by decay of Larimichthys crocea (0-15 days) was examined, which proved that the detection of TMA by the Au/WO3 sensor can evaluate the freshness of Larimichthys crocea. Such a magnificent gas sensing performance reveals that the Au/WO3 sensor has remarkable application potential in rapid and non-destructive seafood freshness assessment on the spot.

Risk Reduction Assessment of Vibrio parahaemolyticus on Shrimp by a Chinese Eating Habit.

In China, a traditional perspective recommended that consuming seafood should be mixed or matched with vinegar, because people thought this traditional Chinese eating habit could reduce the risk of pathogenic microorganism infection, such as Vibrio parahaemolyticus induced diarrhea. However, this empirical viewpoint has not yet been evaluated scientifically. This study conducted a simplified quantitative microbiological risk assessment (QMRA) model, which was employed to estimate the risk reduction of V. parahaemolyticus on ready-to-eat (RTE) shrimp by consuming with vinegars (white vinegar, aromatic vinegar, or mature vinegar). Results showed the reduction of V. parahaemolyticus density on RTE shrimp after consuming with white vinegar, aromatic vinegar and mature vinegar was respectively 0.9953 log CFU/g (90% confidence interval 0.23 to 1.76), 0.7018 log CFU/g (90% confidence interval 0.3430 to 1.060) and 0.6538 log CFU/g (90% confidence interval 0.346 to 0.9620). The infection risk of V. parahaemolyticus per meal in this QMRA model was quantified by a mean of 0.1250 with the standard deviation of 0.2437. After consuming with white vinegar, aromatic vinegar, and mature vinegar, the mean infection risk of V. parahaemolyticus on shrimp decreased to 0.0478, 0.0652, and 0.0686. The QMRA scenarios indicated significant reductions in infection risk when eating RTE shrimp by the Chinese eating habit (consuming with vinegar). This good eating habit should be recommended to promote the spread of around the world.

Prevalence of Vibrio parahaemolyticus in seafood products from hypermarkets in Shanghai.

BACKGROUND: Vibrio parahaemolyticus is an important gastroenteritis pathogen contaminating seafood in China. In this study a total of 992 seafood samples from major hypermarkets in Shanghai were monitored for prevalence and burden of V. parahaemolyticus from January 2011 to December 2012. Additionally, appropriate probability distributions for describing V. parahaemolyticus concentrations were assessed based on these surveillance data. RESULTS: Seventeen of 992 samples were positive for V. parahaemolyticus and the geometric mean was 0.1581 most probable number (MPN) g-1 . The variation in prevalence of V. parahaemolyticus was seasonal and the burden of contamination in August (0.1942 MPN g-1 ) was significant (P < 0.01) between 2011 and 2012. Also, the prevalence of V. parahaemolyticus was higher in shellfish and cephalopods than in other seafood (P < 0.05). By comparison, the lognormal distribution and integrated distribution showed no obvious difference for characterizing V. parahaemolyticus contamination. CONCLUSION: The low prevalence and burden found indicated that seafood from hypermarkets may not be an important risk source for V. parahaemolyticus infection in Shanghai, and more attention should be paid to other areas for selling seafood, such as farmlands or farmers' markets. The simple and effective lognormal distribution is recommended as a better choice for describing V. parahaemolyticus contamination in future risk assessment studies. © 2016 Society of Chemical Industry.

Assessment the genetic diversity of Auricularia strains by two PCR-based typing methods.

Two PCR-based methods, enterobacterial repetitive intergenic consensus-PCR (ERIC-PCR) and randomly amplified polymorphic DNA (RAPD), were adopted for differentiating Auricularia strains. Taken the similarity coefficient as 75%, 29 strains of three Auricularia species were grouped into 6 and 9 clusters by RAPD and ERIC, respectively. The dendrogram from ERIC exhibited two distinct parts, one representing A. auricula and the other A. polytricha, but the dendrogram from RAPD failed to clearly distinguish between these two species. However, both methods similarly revealed high homology between A. fuscosuccinea and A. auricula. The homology relationships among the three species obtained from ERIC were validated by Southern hybridization. The analyses showed that RAPD is able to differentiate mainly at the species level, while ERIC is effective at the strain level and therefore more consistent with cultivation characteristics. The results indicate that the method of ERIC-PCR is more rapid and reliable than RAPD, and may substitute for RAPD in research related to the genetic identification and genetic diversity in Auricularia.