从切萨皮克湾蓝蟹加工肉中分离出副溶血性弧菌。
Isolation of Vibrio parahaemolyticus from the processed meat of Chesapeake Bay blue crabs.
作者信息
Fishbein M, Mehlman I J, Pitcher J
出版信息
Appl Microbiol. 1970 Aug;20(2):176-8. doi: 10.1128/am.20.2.176-178.1970.
Abstract
A method for the recovery of Vibrio parahaemolyticus from seafoods is described. By this procedure, a total of 56 biochemically positive cultures of V. parahaemolyticus were recovered from market samples of Chesapeake Bay processed blue crab (cooked, picked, packed, and refrigerated meat). All of the isolates were tested serologically, and 22 strains were serotyped according to the schema of Sakazaki as follows: K3, K5, K28, K31, K36, K37, K39, K43, and K44. These results indicate the broad distribution of these specific serotypes in a seafood harvested from the Chesapeake Bay.
摘要
本文描述了一种从海鲜中分离副溶血性弧菌的方法。通过该程序，从切萨皮克湾加工蓝蟹（熟制、去壳、包装并冷藏的蟹肉）的市场样本中总共分离出56株生化反应呈阳性的副溶血性弧菌培养物。对所有分离株进行了血清学检测，其中22株按照坂崎分型法分型如下：K3、K5、K28、K31、K36、K37、K39、K43和K44。这些结果表明这些特定血清型在切萨皮克湾收获的一种海鲜中分布广泛。
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本文引用的文献
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