ISO 21872-1 (2017) method: Vibrio parahaemolyticus, Vibrio cholerae en Vibrio vulnificus

Process control Food chain

Horizontal method for the determination of Vibrio spp. - Part 1: Detection of potentially enteropathogenic Vibrio parahaemolyticus, Vibrio cholerae and Vibrio vulnificus

  • Qualitative process control with RM-VPARA

  • Green colonies (sucrose negative). The characteristic reaction of  on TCBS
    Characteristic reaction: Green colonies (sucrose negative).

    Best Practice

    Single strain te be used for the detection of potentially enteropathogenic Vibrio parahaemolyticus, Vibrio cholerae and Vibrio vulnificus

    Process control detection method

    1. Use a quantitative reference material (RM-VPARA) with a known number of Vibrio parahaemolyticus.
    2. Defrost the material at room temperature for 30 minutes.
    3. Mix well before use.
    4. In the case of qualitative operations the contamination level of the reference material (RM-VPARA) must be representative of the limit of detection.
    5. At an average contamination level of 5 cfu per control sample, the probability of using a coincidentally uninfected (negative) sample according to the Poisson spread is less than 1%.
    6. Incubate at (37 ± 1) °C for (24 ± 3) h.
    7. Determine the absence or presence of the microorganism and register your finding in a qualitative control chart.
    8. The characteristic reaction is: Green colonies (sucrose negative).

    Kind of reference material Biosisto product for this control method Control Strain
    Single-strain reference material Vibrio parahaemolyticus
    The Biosisto reference material in this table is used in the best practice for Qualitative process control according ISO 17025.