A Powerful Method to Reliably Detect Vibrio in Seafood Products

Webinar Illustration
Wang Weijia, MSc, MBA

with Wang Weijia, MSc, MBA
Field Marketing Specialist, Asia Pacific, Food Science Division

WED 10AM-11AM GMT+8 Singapore

Vibrio spp. represents a serious threat to human health. Three species in particular are linked to gastrointestinal issues and can lead to infections and septicemia: Vibrio cholera, Vibrio parahaemolyticus, and Vibrio vulnificus. These pathogens are most commonly found in raw or undercooked seafood products. Current culture methods are accurate but can take 3 to 5 days to obtain results. Rapid methods can greatly aid in outbreak investigation and management of public health concerns. Bio-Rad recently received AOAC validation for iQ-Check Vibrio solution. It allows users to detect and differentiate three Vibrio species after an 8 hr enrichment with a total time to results of 11 hr while using the culture reference method would take at least 2 days for negative result and more for positive and confirmations.
In this one hour webinar, participants will gain valuable insight into:

  • Three major challenges of traditional cultural methods for Vibrio detection.
  • AOAC Performance Tested Methods (PTM) program approval for iQ-Check Vibrio solution with 125 g test portions of cooked and raw seafood products.
  • An optional Free DNA Removal Solution (FDRS) for dead cell management.

Wang Weijia, MSc, MBA

Wang Weijia, MSc, MBA
Field Marketing Specialist, Asia Pacific, Food Science Division

Wang Weijia joined Bio-Rad’s Food Science Division as Field Marketing Specialist in Jan 2016, covering Asia Pacific. He brings with him 19 years of food safety technical sales, research, marketing, manufacturing, business development, and key account relationship management experience.