Literature DB >> 27911360

Development of a More Sensitive and Specific Chromogenic Agar Medium for the Detection of Vibrio parahaemolyticus and Other Vibrio Species.

Marie Yeung1, Trevor Thorsen2.   

Abstract

Foodborne infections in the US caused by Vibrio species have shown an upward trend. In the genus Vibrio, V. parahaemolyticus is responsible for the majority of Vibrio-associated infections. Thus, accurate differentiation among Vibrio spp. and detection of V. parahaemolyticus is critically important to ensure the safety of our food supply. Although molecular techniques are increasingly common, culture-depending methods are still routinely done and they are considered standard methods in certain circumstances. Hence, a novel chromogenic agar medium was tested with the goal of providing a better method for isolation and differentiation of clinically relevant Vibrio spp. The protocol compared the sensitivity, specificity and detection limit for the detection of V. parahaemolyticus between the new chromogenic medium and a conventional medium. Various V. parahaemolyticus strains (n=22) representing diverse serotypes and source of origins were used. They were previously identified by Food and Drug Administration (FDA) and Centers for Disease Control and Prevention (CDC), and further verified in our laboratory by tlh-PCR. In at least four separate trials, these strains were inoculated on the chromogenic agar and thiosulfate-citrate-bile salts-sucrose (TCBS) agar, which is the recommended medium for culturing this species, followed by incubation at 35-37 °C for 24-96 hr. Three V. parahaemolyticus strains (13.6%) did not grow optimally on TCBS, nonetheless exhibited green colonies if there was growth. Two strains (9.1%) did not yield the expected cyan colonies on the chromogenic agar. Non-V. parahaemolyticus strains (n=32) were also tested to determine the specificity of the chromogenic agar. Among these strains, 31 did not grow or exhibited other colony morphologies. The mean recovery of V. parahaemolyticus on the chromogenic agar was ~96.4% relative to tryptic soy agar supplemented with 2% NaCl. In conclusion, the new chromogenic agar is an effective medium to detect V. parahaemolyticus and to differentiate it from other vibrios.

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Year:  2016        PMID: 27911360      PMCID: PMC5226209          DOI: 10.3791/54493

Source DB:  PubMed          Journal:  J Vis Exp        ISSN: 1940-087X            Impact factor:   1.355


  18 in total

Review 1.  Epidemiology, pathogenesis, and prevention of foodborne Vibrio parahaemolyticus infections.

Authors:  P S Marie Yeung; Kathryn J Boor
Journal:  Foodborne Pathog Dis       Date:  2004       Impact factor: 3.171

2.  Evaluation of a new chromogenic medium, chromID Vibrio, for the isolation and presumptive identification of Vibrio cholerae and Vibrio parahaemolyticus from human clinical specimens.

Authors:  R Eddabra; Y Piemont; J M Scheftel
Journal:  Eur J Clin Microbiol Infect Dis       Date:  2011-04-12       Impact factor: 3.267

3.  Selectivity and specificity of a chromogenic medium for detecting Vibrio parahaemolyticust.

Authors:  Yi-Cheng Su; Jingyun Duan; Wen-Hsin Wu
Journal:  J Food Prot       Date:  2005-07       Impact factor: 2.077

4.  Improved method for detection of Vibrio parahaemolyticus in seafood.

Authors:  Y Hara-Kudo; T Nishina; H Nakagawa; H Konuma; J Hasegawa; S Kumagai
Journal:  Appl Environ Microbiol       Date:  2001-12       Impact factor: 4.792

5.  Vital signs: incidence and trends of infection with pathogens transmitted commonly through food--foodborne diseases active surveillance network, 10 U.S. sites, 1996-2010.

Authors: 
Journal:  MMWR Morb Mortal Wkly Rep       Date:  2011-06-10       Impact factor: 17.586

6.  Detection of total and hemolysin-producing Vibrio parahaemolyticus in shellfish using multiplex PCR amplification of tl, tdh and trh.

Authors:  A K Bej; D P Patterson; C W Brasher; M C Vickery; D D Jones; C A Kaysner
Journal:  J Microbiol Methods       Date:  1999-06       Impact factor: 2.363

7.  Vibrio parahaemolyticus: suspicion of presence based on aberrant biochemical and morphological features.

Authors:  E J Bottone; T Robin
Journal:  J Clin Microbiol       Date:  1978-12       Impact factor: 5.948

8.  Evaluation of the Compact Dry VP method for screening raw seafood for total Vibrio parahaemolyticus.

Authors:  Hidemasa Kodaka; Hajime Teramura; Shingo Mizuochi; Mikako Saito; Hideaki Matsuoka
Journal:  J Food Prot       Date:  2009-01       Impact factor: 2.077

9.  Bacteria in bivalve shellfish with special reference to the oyster.

Authors:  C S Kueh; K Y Chan
Journal:  J Appl Bacteriol       Date:  1985-07

10.  Foodborne illness acquired in the United States--major pathogens.

Authors:  Elaine Scallan; Robert M Hoekstra; Frederick J Angulo; Robert V Tauxe; Marc-Alain Widdowson; Sharon L Roy; Jeffery L Jones; Patricia M Griffin
Journal:  Emerg Infect Dis       Date:  2011-01       Impact factor: 6.883

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  1 in total

1.  Bacterial diversity and potential risk factors associated with Salmonella contamination of seafood products sold in retail markets in Bangkok, Thailand.

Authors:  Edward R Atwill; Saharuetai Jeamsripong
Journal:  PeerJ       Date:  2021-12-24       Impact factor: 2.984

  1 in total

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