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Enumeration of Vibrio parahaemolyticus and Vibrio vulnificus in Various Seafoods with Two Enrichment Broths

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Abstract:

This study compares recoveries of Vibrio parahaemolyticus and Vibrio vulnificus with salt-polymyxin B broth (SPB) and alkaline peptone water (APW) from samples of crab legs, oysters, shrimp, lobster and shark, which were inoculated at three levels (approximately 101 to 102, 102 to 103 and 104 to 105/g) with each of the pathogens. Six samples of each product were analyzed [3-tube most probable number (MPN)] with each broth. Inoculated samples of oysters and slurries of crab and lobster were also tested after cold stress (refrigerated at 2 to 4°C, 3 or 7 days, or frozen at −15°C for 21 or 28 days). For each seafood, geometric means of cells recovered with APW were significantly (P < 0.05) higher than the corresponding means of recovery with SPB. In addition, 12 of 15 calculated estimates of 50% relative detectable levels (RDL50) were lower (P < 0.05) for APW than for SPB. In these samples, the level of detection by APW was found to be 40 to 32,000 and 6- to 42-fold lower for V. parahaemolyticus and V. vulnificus, respectively, than the level of detection by SPB. In cold-stored samples, overall detection of the pathogens was greatly reduced, but APW was also more efficient than SPB in recovering stressed cells.

Keywords: ALKALINE PEPTONE WATER; SALT POLYMYXIN B BROTH; VIBRIO PARAHAEMOLYTICUS; VIBRIO VULNIFICUS

Document Type: Research Article

Affiliations: 1: Food and Drug Administration/PHS/DHHS, Denver Federal Center, Bldg. 20, P.O. Box 25087, Denver, Colorado 80225-0087 2: Food and Drug Administration, 60 - Eighth Street, N.E., Atlanta, Georgia 30309 3: Division of HACCP Programs, CFSAN/FDA, Washington, DC 20204 4: Departments of Animal Sciences, and Food Science and Human Nutrition, Colorado State University, Fort Collins, Colorado 80523

Publication date: 1994-05-01

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