标准、规范、准则_MFLP-73 The Isolation and Enumeration of Vibrio vulnificus from Fish and Seafoods.pdf

Government of Canada Gouvernement du Canada Laboratory Procedure MFLP-73 April 1995 HEALTH PROTECTION BRANCH OTTAWA THE ISOLATION AND ENUMERATION OF Vibrio vulnificus FROM FISH AND SEAFOODS S. Stavric and B. Buchanan Research Division, Bureau of Microbial Hazards, Food Directorate, Health Canada, Ottawa ON, K1A 0L2 1. APPLICATION This method is applicable to the detection of Vibrio vulnificus in foods to determine compliance with the requirements of Sections 4 and 7 of the Food and Drugs Act. 2. DESCRIPTION The method has been shown to produce satisfactory results with fish, shellfish and crustaceans (9.2). Vibrio vulnificus is an obligate halophile, and a salt concentration of 0.5 to 3.0% is necessary to maintain good growth. CAUTION: V. vulnificus is one of the most lethal human pathogens for individuals with underlying liver disease (9.6). Infection from this organism can occur by ingestion of a contaminated food, or by direct entry into an open wound. As a safety precaution, it is recommended that protective gloves be worn during this procedure. 3. PRINCIPLE Detection of this microorganism requires three successive phases: (i) enrichment in a nonselective broth, (ii) plating out on selective media with presumptive identification, and (iii) confirmation by biochemical and serological tests. This is a quantitati