1 Scope
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;
i) Aseptic culture dish: in diameter of 90mm;
j) Full-automatic microbe biochemical identification system;
k) Aseptic surgical scissors and tweezers.
3 Culture Media and Reagents
3.1 3% NaCl alkaline peptone water: see A.1 in Appendix A.
3.2 Thiosulfate-citrate-bilesalt-sucrose (TCBS) agar: see A.2 in Appendix A.
3.3 3% NaCl tryptic soy agar: see A.3 in Appendix A.
3.4 3% NaCl triple sugar iron agar: see A.4 in Appendix A.
3.5 Halophilism test medium: see A.5 in Appendix A.
3.6 3% NaCl mannitol test medium: see A.6 in Appendix A.
