标准、规范、准则_MFLP-37 Part 1_ Detection of Halophilic Vibrio Species in Seafood_Part 2_ Detection of Vibrio Cholerae.pdf

Government of Canada Gouvernement du Canada Laboratory Procedure MFLP-37 October 2006 HEALTH PRODUCTS AND FOOD BRANCH OTTAWA PART 1: DETECTION OF HALOPHILIC VIBRIO SPECIES IN SEAFOOD Microbiological Methods Committee Microbiology Evaluation Division Bureau of Microbial Hazards, Food Directorate, Health Products and Food Branch, Health Canada Postal Locator: 2204A1 Ottawa, Ontario K1A 0L2 E-mail: Don_Warburton@hc-sc.gc.ca 1. APPLICATION The method may be used for the isolation and enumeration of Vibrio parahaemolyticus, Vibrio vulnificus and other halophilic Vibrio spp. in seafood to determine compliance with the requirements of Sections 4 and 7 of the Food and Drugs Act. This revised method replaces MFHPB-15 dated April 1997 and MFLP-57 dated September 1996. 2. DESCRIPTION The genus Vibrio consists of Gram negative, rod- or curved-rod shaped facultative anaerobes. Most species are oxidase positive and halophilic; that is, they require additional sodium chloride in growth media. The exceptions are V. cholera and V. mimicus (non-halophilic). Many Vibrio spp., including Vibrio cholera, Vibrio parahaemolyticus and Vibrio vulnificus are human pathogens. 3. PRINCIPLE Detection of Vibrio parahaemolyti