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Updated: Jan 27, 2026

Development of a More Sensitive and Specific Chromogenic Agar Medium for the Detection of Vibrio parahaemolyticus and Other Vibrio Species
Published on: November 8, 2016
Loss of Polymyxin B From Enrichment Broth for Vibrio parahaemolyticus
B Blanchfield1, S Stavric1, A Jean1
1Bureau of Microbial Hazards, Food Directorate, Health Protection Branch, Health and Welfare Canada, Tunney's Pasture, Ottawa, Ontario, Canada K1A OL2.
Abstract:
Polymyxin B sulfate (PB) added to salt broth (SB) for selective enrichment of Vibrio parahaemolyticus was destroyed by autoclaving. Losses were about 49% at pH 7.4 and 97% at pH 8.8. Additionally, certain raw fish when added to salt polymyxin broth (SPB) caused a loss of PB, probably due to adsorption; vertebrate fish (red snapper and herring) caused a loss of about 72% of PB, but shellfish (oyster and clam) did not cause any loss.
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