Vibrio parahaemolyticus is a common cause of seafood-associated gastroenteritis in coastal regions. Which property is essential for its laboratory isolation from stool?

• A Growth on MacConkey agar at 42°C
• B Halophilic (salt-requiring) growth on TCBS agar ✓
• C Urease production on Christensen's medium
• D Lactose fermentation on XLD agar

Explanation

V. parahaemolyticus is halophilic, requiring 1-3% NaCl for growth, and grows as green (non-sucrose fermenting) colonies on TCBS agar. This distinguishes it from V. cholerae which is sucrose-fermenting (yellow colonies). It is the most common Vibrio causing seafood gastroenteritis in India and Japan. Urease positivity is seen in some strains but not the key isolation feature.

Reference: Jawetz, Melnick, and Adelberg's Medical Microbiology, 28th ed.

High-yield for: NEET PGINI-CETNExTFMGEUSMLEPLABMRCP

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