Vibrio is a genus of Gram-negative bacteria, possessing a curved-rod (comma) shape, several species of which can cause foodborne infection, usually associated with eating undercooked seafood. Typically found in salt water, Vibrio species are facultative anaerobes that test positive for oxidase and do not form spores. All members of the genus are motile and have polar flagella with sheaths. Vibrio species typically possess two chromosomes, which is unusual for bacteria.
Vibrio parahaemolyticus, Vibrio vulnificus and Vibrio cholerae are potential waterborne contaminants of seafood, causing severe health problems worldwide. In contrast to traditional methods, which are time consuming and error-prone, the foodproof® Vibrio Detection LyoKit offers high sensitivity, 100% specificity and results in less than 24 hours. In just one single test, V. parahaemolyticus, V. vulnificus and V. cholerae are detected and discriminated. Simultaniously, the pathogenicity factors ctx, tdh, trh1 and trh2 can be detected and individually identified by melting curve analysis using sequence specific hydrolysis probes.
All relevant raw and processed seafood matrices such as whole squid, raw oysters or smoked salmon as well as other matrices can be analyzed. The rapid and easy sample preparation includes a live/dead discrimination step using Reagent D, eliminating false-positive results from dead Vibrio.