Background: Several species of Vibrio are pathogens. Most disease-causing strains are associated with gastroenteritis but can also infect open wounds and cause septicemia. They can be carried by numerous marine animals, such as crabs or prawns, and have been known to cause fatal infections in humans during exposure. Pathogenic Vibrio species include V. cholerae (the causative agent of cholera), V. parahaemolyticus, and V. vulnificus. V. cholerae is generally transmitted by contaminated water.
Pathogenic Vibrio species can cause foodborne illness (infection) and are usually associated with eating uncooked or undercooked seafood. Of all Vibrio strains, the most common is Vibrio parahaemolyticus and it’s been found in oysters, clams, crabs, lobsters, scallops, sardines and shrimps.
This method allows for the isolation and enumeration of all Vibrio species. It contains enrichment, isolation, identification, and various confirmation steps.
Method: Health Canada (MFLP-37)
Turn Around time: 3-4 Business Days
Reported results: Number of viable Vibrio (MPN) per g or mL of food
SPECIMEN REQUIREMENTS
Container/Kit: Submit 200 grams of food in a sterile plastic sample bag with round wire closure.
Collection information: See Section Sampling under Food Sampling.
Requisition: Complete all fields of the form. See section Forms under Microbiology Sample Sheet.
Sterile bag: See section Form under Requisition for Containers and Supplies.
Preparation prior to transport: Keep refrigerated or frozen.
Shipping Instructions:
- Ship all foods in containers with hard walls and lids secured in the closed position.
- Shipping containers must be labelled with the submitting organization, unique identifier and contents e.g. FOOD SAMPLES on the outside of the container.
- Shipping containers used for food samples should be dedicated to food samples and not be used for other types of environmental samples.
- Ship dry foods and other shelf stable foods at ambient temperature in a closed container.
- Ship frozen foods in an insulated container with sufficient ice packs to maintain the frozen state.
- Ship perishable foods in an insulated container with sufficient cold packs to maintain a temperature as close to 4°C as possible. If ice is used, contain the ice in a manner that does not allow water contact with the samples.
- Submit all food samples to the laboratory as soon as possible.
TEST INFORMATION
The presence of pathogenic Vibrio spp. in
seafood is determined by culture techniques including selective enrichment,
isolation on agar plates, followed by biochemical identification.
Vibrio spp. including Vibrio parahaemolyticus, Vibrio
cholerae, Vibrio cholerae (non-O1), Vibrio fluvialis, Vibrio
vulnificus, and Vibrio mimicus should be absent in ready
to eat foods.