Development of enhanced selective media for detection of Vibrio parahaemolyticus in oysters

• Published in: Food science and biotechnology Vol. 30; no. 3; pp. 475 - 485
• Main Authors: Yoon, Jae-Hyun, Bae, Young-Min, Song, Hana, Lee, Soyul, Moon, Sung-Kwon, Oh, Se-Wook, Lee, Sun-Young
• Format: Journal Article
• Language: English
• Published: Singapore Springer Singapore 01.03.2021; Springer Nature B.V; 한국식품과학회
• Subjects: agar; Bacteria; bile; Bile salts; biotechnology; Chemistry; Chemistry and Materials Science; Citric acid; Food Science; Indicators; Nutrition; Oysters; pH effects; Research Article; Salts; Seafood; Selective media; Selectivity; Sodium chloride; Sodium citrate; Sucrose; thiosulfates; Vibrio parahaemolyticus; 식품과학; Selective medium; Seafood; Food safety; Detection; Vibrio parahaemolyticus

This study was undertaken to develop enhanced selective media for detection of Vibrio parahaemolyticus in oysters. Primarily, tryptic soy agar (TSA) was supplemented with 4.5–5% NaCl, 0.1–0.5% oxgall, and/or 1–2% sodium citrate, and adjusted to pH 8–9. A total of 21 Vibrio spp., 24 indicators, and 2...