This Standard sets out a method for estimating the most probable number (MPN) of Vibrio parahaemolyticus in foods. This Standard is one of a series of methods for the microbiological examination of foods for quality control and investigative purposes and, where applicable, for checking that foods comply with regulatory specifications.
Table of contents
Header
About this publication
Preface
1 Scope
2 Referenced documents
3 Principle
4 Culture media, reagents and reference cultures
4.1 General
4.2 Media
4.2.1 Alkaline peptone water
4.2.2 Thiosulfate citrate bile-salts sucrose (TCBS) agar
4.2.3 Salt tolerance media—containing 0 g/L, 80 g/L and 110 g/L NaCl.
4.2.4 Decarboxylase broth base (Moeller’s) and decarboxylase broths containing lysine, ornithine and arginine—with 10 g/L NaCl added.
4.2.5 Physiological saline
4.2.6 V. parahaemolyticus preservation medium
4.3 Media containing 30 g/L sodium chloride (see Clause 4.1)
