Direct Plating Medium Procedure for Isolating and Enumerating Vibrio parahaemolyticus in Fish and Shellfish

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• A modified arabinose ammonium sulfate cholate agar (MAAC agar) plate procedure for isolating and enumerating Vibrio parahaemolyticus organisms in fish and shellfish was investigated. The medium consisted of 0.1% peptone, 0.1% yeast extract, 0.5% arabinose, 0.1% ammonium sulfate, 4.0% sodium chloride, 1.0% sodium thiosulfate, 0.1% sodium cholate, 0.004% bromothymol blue, 0.004% thymol blue, and 1.5% agar, with the pH adjusted to 8.6. Forty samples of shellfish and 30 samples of ice water used for soaking fish were collected from the Tokyo Central Wholesale Market in August 1977. Enumeration of V. parahaemolyticus counts in the samples was made by directly spreading each 0.1ml of the homogenates, the ice water samples and the appropriate dilutions on MAAC and TCBS plate media. The MAAC plates were incubated at 42°C for 18hr and TCBS plates at 35°C for 18hr. Presumptive V. parahaemolyticus counts, obtained from the numbers of yellow colonies formed on MAAC plates, ranged from 100 to 16, 000/g in the shellfish samples, and from 10 to 400/ml in the ice water samples. Out of 222 isolates from the MAAC media 185 (83.3%) were identified as V. parahaemolyticus, 26 (11.7%) as V. alginolyticus, and 11 (5.0%) as the allied organisms. Conversely, out of 121 isolates from TCBS media only 25 (20.7%) were identified as V. parahaemolyticus. MAAC agar plate procedure was found to be rapid and reliable for isolating and enumerating V. parahaemolyticus in various sea foods.

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公益社団法人 日本食品衛生学会 | 論文

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• 食物アレルギーに関する食品表示とリスクコミュニケーション
• 植物性の健康食品の安全性について
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