Loss of Polymyxin B From Enrichment Broth for Vibrio parahaemolyticus

1 June 1982

journal article
research article
Published by Elsevier in Journal of Food Protection

Vol. 45 (8) , 744-746
https://doi.org/10.4315/0362-028x-45.8.744

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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