병원성 비브리오 종의 분리와 계산 (배양배지)

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식품 및 환경유래의 병원성 비브리오 종의 분리와 계산을 위한 배양배지 관련 내용 고찰을
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목차

Introduction
The occurrence of pathogenic vibrio in foods
V. cholerae, V. parahaemolyticus, V. vulnificus, Other Vibrios
The need for selective media for the enrichment and isolation
Mode of action of agents employed in vibrio-selective media
Enrichment broths for vibrios
V. cholerae, V. parahaemolyticus, V. vulnificus, Other vibrios
Plating media for vibrios
V. cholerae, V. parahaemolyticus, V. vulnificus, Other vibrios
Recommended culture media
V. cholerae, V. parahaemolyticus, V. vulnificus
Identification of vibrios

본문내용

Introduction

The pathogenic Vibrio spp.
Among 12 Vibrio spp., 8 are known to food-associated
V. alginolyticus, V. fluvialis, V. furnissii, V. hollisae and V. mimicus
V. cholerae, V. parahaemolyticus, and V. vulnificus
The occurrence of pathogenic vibrio in foods
Vegetables, cooked rice
Contaminated water – sewage
Raw oysters (Lowry et al., 1989)
V. parahaemolyticus (100%), V. vulnificus (67%)
Frozen raw shrimps (Berry et al., 1994)
V. vulnificus, V. parahaemolyticus
Tropical oyster (Matte et al., 1994) – warm water

V. cholerae – V. cholerae 01
Causative agent of cholera
Epidemic and pandemic outbreaks


Cholera toxin “Essential to infection”
O1, O139 serogroup – limited to the cells
Non-O1 serogroups – no cholerae toxin production
Food “cholerae transmission”

참고 자료

Handbook of Culture Media for Food Microbiology