This standard specifies the examination method for vibrio parahaemolyticus in foods.
This standard is applicable to the examination of vibrio parahaemolyticus in foods.
2 Equipment and Materials
In addition to the conventional sterilization and cultivation equipment in microbiological laboratory, other necessary equipment and materials are as follows:
a) Constant temperature incubator: 36℃±1℃;
b) Refrigerator: 2℃~5℃ and 7℃~10℃;
c) Thermostatic waterbath: 36℃±1℃;
d) Homogenizer or aseptic mortar;
e) Balance: with sensibility of 0.1g;
f) Aseptic test tube: 18mm×180mm and 15mm×100mm;
g) Aseptic suction tube: 1mL (with scale division of 0.01mL) and 10mL (with scale division of 0.1mL) or micropipettor and suction head;
h) Aseptic conical flask: with volume of 250mL, 500mL and 1,000mL;
Foreword I 1 Scope 2 Equipment and Materials 3 Culture Media and Reagents 4 Examination Procedures 5 Operation Steps 6 Serological Typing (Optional Item) 7 Kanagawa Test (Optional Item) 8 Results and Report Appendix A Culture Media and Reagents Appendix B Index of the Most Probable Number (MPN) of Vibrio Parahaemolyticus
