【 Principle 】

Protein peptone and yeast extract powder provide nitrogen sources, vitamins, and growth factors; Sodium chloride maintains equilibrium osmotic pressure; Sucrose is a fermentable carbon source, and most of the antibacterial agents are non Vibrio bacteria; The mixed pigments undergo specific reactions with enzymes corresponding to Vibrio parahaemolyticus, Vibrio cholerae, and Vibrio vulnificus, hydrolyzing substrates and releasing chromogenic groups, producing magenta colonies (Vibrio parahaemolyticus) and green blue-green colonies (Vibrio cholerae and Vibrio vulnificus) on a light yellow plate; Agar is a coagulant.

Main components

Composed of peptone, yeast extract powder, sucrose, sodium chloride, antibacterial agent, mixed pigments, 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.

Initial screening of Vibrio in diarrhea specimens: culture of feces/vomit from patients with watery diarrhea and seafood induced gastroenteritis, specifically distinguishing between Vibrio cholerae, Vibrio parahaemolyticus, and Vibrio vulnificus, with faster interpretation than TCBS.

Confirmed suspected cholera case: After enrichment with 3% NaCl alkaline peptone water, the bacteria were transferred for rapid screening of Vibrio cholerae O1/O139, suitable for screening in intestinal clinics and epidemic areas.

Severe infection of Vibrio vulnificus: Isolation of Vibrio vulnificus from pus, blood, ascites, and other wounds caused by seawater puncture, rapid identification of high-risk lethal strains, and assistance in the diagnosis and treatment of severe cases.

Traceability of Vibrio food poisoning: During a collective diarrhea outbreak, batch testing of excrement, leftover seafood, and processing water is conducted to quickly identify pathogenic Vibrio and control the epidemic.

Seafood and environmental hygiene monitoring: Sampling and screening of fresh fish, shrimp, shellfish, seawater, and catering workstations to provide early warning of foodborne infection risks.

Reduce interference from miscellaneous bacteria: Inhibit large intestine, Salmonella, Proteobacteria, etc. Vibrio presents exclusive colored colonies, reducing missed detections and interpretation errors.

Vibrio cholerae

Biological characteristics: Gram negative arc-shaped flagellar bacteria, with active motility; Alkali resistant, can grow with 0% to 3% NaCl; Fermented sucrose produces cholera enterotoxin, which causes severe rice swill diarrhea and is a pathogenic bacterium of Class A infectious diseases.

Characteristics of color plate colonies: Medium sized, round and smooth purple red/magenta colonies, no black sediment, colonies transparent and full.

Vibrio parahaemolyticus

Biological characteristics: Gram negative Vibrio, strictly halophilic, does not grow without salt; Not fermenting sucrose, most pathogenic strains tested positive in Kanagawa; The main pathogenic bacteria causing acute abdominal pain and diarrhea after consuming raw seafood.

Characteristics of color plate colonies: Round, semi transparent blue-green/blue-green colonies, with a great contrast in color with Vibrio cholerae, easily distinguishable.

Vibrio vulnificus

Biological characteristics: Gram negative halophilic Vibrio, inhabiting seawater; Not fermenting sucrose; It can be caused by wound infection or ingestion, which can easily lead to necrotic soft tissue infection, fatal sepsis, and high-risk pathogenic bacteria.

Characteristics of color plate colonies: Small to medium colorless/off white colonies, with some strains having slightly light blue edges.