Detection of Vibrio parahaemolyticus

National Food Safety Standards - Microbiological Examination of Food - Scope of Examination for Vibrio Parahaemolyticus - This standard specifies the examination method for Vibrio parahaemolyticus in food. This standard is applicable to the inspection of Vibrio parahaemolyticus in food. In addition to conventional sterilization and cultivation equipment in the microbiological laboratory, other equipment and materials are as follows: a) Constant temperature incubator: 36 ℃± 1 ℃; b) Refrigerator: 2 ℃ -5 ℃, 7 ℃ -10 ℃; c) Constant temperature water bath: 36 ℃+1 ℃; d) Homogenizer or sterile milk bowl; e) Balance: sensitivity 0.1 g; f) Sterile test tubes: 18 mmx180 mm, 15 mm × 100 mm; g) Sterile pipette: 1 mL (with a 0.01 mL scale), 10 mL (with a 0.1 mL scale), or micropipette and pipette; h) Sterile conical flask: capacity 250 mL, 500 mL, 1000 mL; i) Sterile culture dish: diameter 90 mm; j) Fully automatic microbial biochemical identification system; k) Sterile surgical scissors and forceps

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