Pereira Christiane Soares, Viana Célio Mauro, Rodrigues Dália dos Prazeres
Laboratório de Enterobactérias, Departamento de Bacteriologia, Fundação Oswaldo Cruz, Rio de Janeiro, RJ.
Rev Soc Bras Med Trop. 2007 May-Jun;40(3):300-3. doi: 10.1590/s0037-86822007000300010.
Forty oyster samples (Crassostrea rhizophorae) served raw in 15 restaurants in the city of Rio de Janeiro were evaluated in order to investigate the presence of Vibrio spp. The oyster samples were analyzed and subjected to enrichment in alkaline peptone water with the addition of 1 and 3% NaCl and incubated at 37 degrees C for 24 hours. Following this, the cultures were seeded onto thiosulfate citrate bile sucrose agar (TCBS) and the suspected colonies were subjected to biochemical characterization. Vibrio parahaemolyticus, Vibrio carchariae, Vibrio alginolyticus and Vibrio vulnificus were the main species (> 60%) isolated from raw oysters.
为调查里约热内卢市15家餐厅提供的40份生食牡蛎样本（Rhizophorae牡蛎）中弧菌属的存在情况，对这些样本进行了评估。对牡蛎样本进行分析，并在添加了1%和3%氯化钠的碱性蛋白胨水中进行增菌培养，于37℃孵育24小时。之后，将培养物接种到硫代硫酸盐柠檬酸盐胆盐蔗糖琼脂（TCBS）上，并对疑似菌落进行生化鉴定。副溶血性弧菌、鲨鱼弧菌、溶藻弧菌和创伤弧菌是从生牡蛎中分离出的主要菌种（>60%）。
