|
HS Code |
581830 |
| Organism Name | Vibrioparahaemolyticus(Fujinoetal.)Sakazakie |
| Taxonomy | Bacteria; Gammaproteobacteria; Vibrionales; Vibrionaceae; Vibrio |
| Cell Shape | Curved rod |
| Gram Stain | Gram-negative |
| Oxygen Requirement | Facultative anaerobe |
| Motility | Motile with single polar flagellum |
| Natural Habitat | Marine and estuarine environments |
| Temperature Range | Grows optimally at 35-39°C |
| Salinity Tolerance | Requires salt for growth, tolerates up to 8% NaCl |
| Pathogenicity | Causes gastroenteritis in humans |
| Important Virulence Factors | tdh (thermostable direct hemolysin), trh (TDH-related hemolysin) |
| Colony Appearance | Small, opaque, smooth, round colonies |
| Disease Association | Foodborne illness from raw or undercooked seafood |
| Biochemical Tests | Oxidase positive, reduces nitrate to nitrite |
| Type Strain | ATCC 17802 |
As an accredited Vibrioparahaemolyticus(Fujinoetal.)Sakazakie .. factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | The packaging for Vibrioparahaemolyticus (Fujino et al.) Sakazaki e. contains 5g powder in a sealed, labeled sterile vial. |
| Storage | **Vibrio parahaemolyticus (Fujino et al.) Sakazaki** should be stored in a tightly sealed container under refrigeration at 2–8°C. For long-term preservation, cultures are typically stored in nutrient-rich media with cryoprotectants such as glycerol at –80°C or freeze-dried. Storage conditions must prevent contamination, desiccation, and temperature fluctuation to maintain viability and stability of the microorganism. |
| Shipping | Vibrioparahaemolyticus (Fujino et al.) Sakazaki is shipped on dry ice or under refrigerated conditions in secure, leak-proof containers. The packaging complies with international regulations for infectious substances to ensure safety and prevent contamination or degradation during transit. Handling instructions and material safety data sheets are provided with each shipment. |
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