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Tag: Vibrio

4 Posts

Bacteria, Food safety

Isolation of Vibrio parahaemolyticus

February 28, 2020 — 0 Comments

Bacteria, Food safety, Viruses

Putting COVID-19 and foodborne disease into perspective.

February 21, 2020 — 0 Comments

Bacteria, Food safety

Vibrio parahaemolyticus in the marine environment and seafood.

February 17, 2020 — 1 Comment

An overview of key pathogenic Vibrios

January 26, 2020 — 0 Comments

Our latest book!

Food product development for the home entrepreneur. 8 chapters over 54 pages.

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A bioassay to show the effect of a Vibrio cholerae bacteriocin on enteric bacteria … from top to bottom we have Escherichia coli, Shigella flexneri, five strains of Shigella sonnei, another S. flexneri and lastly a different V. cholerae strain - An example of some of the work undertaken in the late 1960s at Jadavpur University.

MRSA on version 2 of Oxoid’s Brilliance MRSA chromogenic agar medium.

Red colonies of Acinetobacter baumannii isolated on CHROMagar Acinetobacter (this medium has an optional supplement to select for carbapenem-resistant strains). Text and image source: Perry (2017) in Clinical Microbiology Reviews 30:449.

Mauve colonies of a pathogenic biovar of Yersinia enterocolitica among blue colonies of background flora on CHROMagar Y. enterocolitica. Text and image source: Perry (2017) in Clinical Microbiology Reviews 30:449.

Purple colonies of Enterococcus faecium (vanB) and blue-green colonies of Enterococcus faecalis (vanA) on Brilliance VRE agar. Text and image source: Perry (2017) in Clinical Microbiology Reviews 30:449.

Thanks to precipitated hydrogen sulphide, colonies of Salmonella easily stand amongst a mixed culture on XLD. Image source: McLandsborough (2004) “Food Microbiology Laboratory”

Here’s Salmonella Enteritidis on MacConkey! Thanks to the Atlas of Medical Microbiology edited by Slater (1986).

Escherichia coli O8:H9 strain MB 5322 on Rapid E. coli O157:H7 agar (RE) by Verhaegen et al. 2015 in the International Journal of Environmental Research and Public Health 12:6965.

In 1972, Reddy and colleagues from the Department of Food Technology at Iowa State University, published a paper (in Applied Microbiology 24:947) describing this medium they developed for differentiating amongst Lactococcus lactis, specifically L. lactis subsp. lactis bv. diacetylactis, L. lactis subsp. cremoris and L. lactis subsp. lactis. This is how they reported colonies from these three types of lactococci looked after two days (1) and six days (2) incubation in a candle oats jar at 32 °C.

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