【 Principle 】

Yeast extract powder and peptone provide nitrogen sources, vitamins, and growth factors; High content sodium chloride can inhibit the growth of non Vibrio species without affecting the growth of Vibrio parahaemolyticus; Potassium dihydrogen phosphate is a pH buffering agent; Mannitol is a fermentable alcohol; Crystal violet inhibits Gram positive bacteria, especially Gram positive bacilli and Streptococcus faecalis; Rabbit red blood cells are used to detect whether Vibrio parahaemolyticus has specific hemolysins; Agar is a coagulant.

Main components

Composed of yeast extract powder, peptone, sodium chloride, dipotassium hydrogen phosphate, mannitol, crystal violet, rabbit red blood cells, 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.

Pathogenicity identification of Vibrio parahaemolyticus: According to GB 4789.7, the Kanagawa test is used to distinguish between toxic strains (beta hemolytic) and non-toxic strains.

Traceability and toxicity assessment of food poisoning: Confirmed the pathogenicity of the isolated strains from the patient, with approximately 90% of the food poisoning related strains being positive in the Kanagawa test.

Food safety risk monitoring: detecting the virulence characteristics of isolated strains in fresh seafood and ready to eat aquatic products, and evaluating the risk of foodborne infections.

Environmental strain safety evaluation: used for screening the pathogenicity of Vibrio isolates in marine environments and aquaculture.

Laboratory strain quality control: supporting standard strain validation culture medium performance: ATCC33847 (positive control, with hemolysis), ATCC17802 (negative control, without hemolysis).

Vibrio parahaemolyticus

Biological characteristics: Gram negative arc-shaped bacteria, extremely halophilic, unable to grow without sodium chloride; Exists in seawater and fresh seafood products; The pathogenic strain produces TDH toxin, and consuming contaminated seafood can cause severe abdominal pain and watery diarrhea; Non powered mutant strains are rare.

Cultivation characteristics: The colony is gray white, smooth and moist, and of medium size;

Key judgment (Kanagawa phenomenon)

Positive (pathogenic strain): Clear and completely transparent beta hemolytic rings appear around the colony; Mannitol fermentation produces acid, and the surrounding culture medium of the colony turns yellow;

Negative (environmentally non-toxic strain): No beta hemolytic ring, only colony growth, no yellowing or slight discoloration of the culture medium.