【 Principle 】

Multi valent peptone and yeast extract powder provide nitrogen sources, vitamins, and growth factors; Sodium chloride can stimulate the growth of Vibrio; Sucrose is a fermentable carbon source; Sodium cholate, bovine bile powder, sodium thiosulfate, sodium citrate, and higher pH values can inhibit Gram positive bacteria and Escherichia coli populations; Vibrio cholerae is sensitive to acidic environments, so this pH value can enhance its growth; Sodium thiosulfate reacts with iron citrate as an indicator for detecting hydrogen sulfide production; Bromothymol blue and thymol blue are pH indicators; Agar is a coagulant.

Main components

Composed of sucrose, multivalent peptone, sodium chloride, sodium citrate, sodium thiosulfate, yeast extract powder, bovine bile powder, sodium cholate, iron citrate, bromothymol blue, thymol blue, agar, and distilled water.

Storage conditions and expiration date

Storage conditions: This product should be stored in a dark environment at 2-8 ℃.

Validity period: The unopened original packaging has a validity period of 3 months.

This product is a disposable product.

[Sample Requirements]

Samples such as feces and vomit from the human body.

Diagnosis of Cholera and Vibrio Diarrhea: Selective isolation of Vibrio cholerae, Vibrio parahaemolyticus, etc., recommended by WHO for cholera diagnosis.

Traceability of food poisoning: Isolation of pathogenic Vibrio from excrement and suspected seafood during collective outbreaks to assist in tracing.

Food hygiene testing: According to national standards, it is used for selective isolation and identification of Vibrio in fresh seafood and ready to eat aquatic products.

Environmental water monitoring: detecting Vibrio contamination in sewage, surface water, and aquaculture water, and assessing water safety risks.

Public health emergency monitoring: rapid screening in cholera epidemic areas and intestinal clinics, suitable for the summer period of intestinal infectious disease epidemic.

Monitoring of seafood processing environment: Monitor workshop countertops, containers, and cleaning water for Vibrio contamination, and control processing risks.

Vibrio cholerae

Biological characteristics: Gram negative short rod-shaped bacteria, with arc-shaped or punctate cells, single ended single flagella, and extremely active movement ("meteor like" movement); pH 8.8～9.0， Alkali resistant but not acid resistant; Oxidase positive; Fermented sucrose (+).

The colony characteristics on TCBS: yellow colonies with a diameter of 1-3mm, smooth, flat, and neat edges, with no black centers around the colony (H ₂ S negative).

Vibrio parahaemolyticus

Biological characteristics: Gram negative polymorphic bacteria, single ended single flagella, halophilic (requiring 1% -8% NaCl for growth); Causing food poisoning (related to seafood), which can produce heat-resistant hemolytic toxin (TDH); Oxidase positive; Not fermenting sucrose.

Colony characteristics on TCBS: blue-green/green colonies, diameter 2-5mm, round and raised; The colony is larger and the edges are slightly irregular compared to Vibrio cholerae.