Microbial procedure: Vibrio parahaemolyticus
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Food poisoning due to Vibrio parahaemolyticus is afood-borne infection resulting from the ingestion of alarge number of this organism (about 106-109 viable cells). The major symptoms are diarrhea and abdominal pain with headache, fever, and vomiting also occurring. The organisms are excreted during the acute stage of the illness after which they decrease rapidly.The differentiation of V. parahaemolyticus from other pathogenic species of Vibrio is based mainly on salt tolerance, Voges-Proskauer reaction, fermentation of sucrose, and growth at 43°C. Presented in the paper is the methodology of determining the presence of Vibrio cholera in fish and fishery products.
Lim, P. Y. (1987). Vibrio parahaemolyticus. In H. Hasegawa (Ed.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (pp. E-8.1-E-8.6). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.
Manuals; Culture media; Analysis; Analytical techniques; Methodology; Fishery products; Fishery industry; Food technology; Standards; Specifications; Aerobic bacteria; Microbiological analysis; Microorganisms; Pathogenic bacteria; Pathogens; Health and safety; Public health; Microbial contamination; Vibrio parahaemolyticus; Vibrio cholerae
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