mjl1717
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1)Which Vibrio is the food Sushi likely to be infected with?
2)Also are their many times in your lab where you use antibiotics, antifungal or antiviral agents to identify organisms.
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| bactitech
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1) I'll admit, I had to look this up, as I live in the Midwest, which isn't a HUGE consumer of Sushi. Apparently, V. parahemolyticus is the biggest cause of food poisoning in Hong Kong.
http://www.info.gov.hk/dh/diseases/CDwatch/CDW_V1...
V. vulnificus can also infect oysters:
http://www.co.boulder.co.us/health/environ/foodsa...
The media required is TCBS.
http://service.merck.de/microbiology/tedisdata/pr... (see the QC list for organisms that grow on it)
We only set that medium up if a problem with seafood is suspected. I would imagine that most coastally located laboratories would use this medium routinely.
2) We don't routinely use antibiotics/antifungal/or antiviral agents to identify organisms. However, the first two can be added to media to help screen out organisms sensitive to them so that other organisms resistant to them can grow (selective media). I can't speak to antivirals as I don't work in virology.
For example, CNA agar is used routinely in almost every setup we use. Colistin/Nalidixic Acid is added to a Columbia base agar with 5% sheep blood. This helps to screen out gram negatives and allows gram positives to grow. However, more and more gram negatives are coming up on it, which indicates the gnr's are getting more resistant. Similarly, chloramphenicol is added to fungal media to cut down on bacterial overgrowth to allow fungi to grow.
These are just two examples off the top of my head. Hope it helps.
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Clinical Microbiology since 1974
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