title: Evaluation of the Compact Dry VP method for screening raw seafood for total Vibrio parahaemolyticus.
abstract: Compact Dry VP (CDVP) is a ready-to-use method for enumerating Vibrio parahaemolyticus in food. The presterilized plates contain a culture medium comprising peptone, NaCl, bile salts, antibiotics, chromogenic substrates, and polysaccharide gum as a cold water-soluble gelling. After diluting raw seafood samples in a phosphate-buffered saline solution, a 1-ml aliquot was inoculated onto the center of the plate and allowed to diffuse by capillary action. Blue-green colonies forming on the plates were counted after 18 to 20 h of incubation at 35 degrees C. A total of 85 V. parahaemolyticus strains (62 tdh+ strains and 23 tdh- strains) were studied for inclusivity, 81 (95.3 %) of which produced blue-green colonies. When 97 strains (14 strains of Vibrio spp., 33 strains of coliform bacteria, and 50 strains of noncoliform bacteria) were assessed for exclusivity, 10 strains of Vibrio spp. produced non-blue-green colonies, and 87 strains failed to grow. The CDVP and U.S. Food and Drug Administration Bacteriological Analytical Manual (FDA-BAM) methods were compared with the use of four different types of raw seafood that were inoculated with four different V. parahaemolyticus strains. For raw tuna and oysters, the FDA-BAM colony lift method was used, whereas the FDA-BAM most-probable-number method was used for salmon and scallop. The linear correlation coefficients between the CDVP and FDA-BAM methods were 0.99 for fresh raw tuna, 0.95 for fresh raw oysters, 0.95 for frozen raw salmon, and 0.95 for frozen raw scallops. These results suggest that the CDVP method is useful for screening raw seafood for V. parahaemolyticus.
authors.affiliation: Research Institute of Advanced Technology, Nissui Pharmaceutical Co. Ltd., Yuki, Ibaraki 307-0036, Japan. h-kodaka@yki.nissui-pharm.jp
authors.forename: Hidemasa
authors.initials: H
authors.lastname: Kodaka
authors.forename: Hajime
authors.initials: H
authors.lastname: Teramura
authors.forename: Shingo
authors.initials: S
authors.lastname: Mizuochi
authors.forename: Mikako
authors.initials: M
authors.lastname: Saito
authors.forename: Hideaki
authors.initials: H
authors.lastname: Matsuoka
mesh_terms: D000818:Animals; D002623:Chemistry Techniques, Analytical / Q000379:methods / Q000592:standards*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D003470:Culture Media / Q000737:chemistry; D005504:Food Analysis / Q000379:methods / Q000592:standards; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D006801:Humans; D015203:Reproducibility of Results; D017747:Seafood / Q000382:microbiology*; D012680:Sensitivity and Specificity; D012758:Shellfish / Q000382:microbiology*; D013696:Temperature; D013997:Time Factors; D014736:Vibrio parahaemolyticus / Q000302:isolation & purification*
chemical_list: D003470:Culture Media