Vibrio parahaemolyticus and vulnificus RT-PCR of genes tlh, tdh, trh, Vv

Test Schedule
Lab Lab section Days Turnaround
WADDL - Puyallup Food Safety-Molecular Diagnostics Mon-Thu 2 Business Days
Price: $270.00
Description
Vibrio parahaemolyticus (Vp) and Vibrio vulnificus (Vv) are the two leading causes of bacterial illnesses associated with raw shellfish consumption that have been detected in oysters in coastal waters. Levels of these bacteria in oysters can increase during routine antifouling aquaculture practices and seasonal temperature changes. Vibrio parahaemolyticus is a very temperature dependent bacterium, with warmer temperatures promoting increased growth. In 2021, The Washington State Department of Health reported an increase in the number of Vibriosis cases, attributed to high temperatures during the summer months. Although Vibrio vulnificus (Vv) has been detected in Washington oysters, there have been no confirmed cases of illness from the consumption of oysters in the region but remains a pathogen of interest.

Specimens Required
  • Live oysters
Sampling Requirements
  • Submit 15-16 live, intact, clean oysters per sampling location to account for any mortality during shipping.
  • One sample is a minimum pool of 12 live oysters and 200-grams is required for testing. Smaller animals may require a higher submission number to meet the minimum 200-gram requirement. 
  • Shellfish must be received between 2 and 10°C.
  • Samples must arrive at the lab and be processed within 36 hours of harvest.  


For additional information on how to collect and submit a sample please visit our Submit a Sample page.
Collection Container
  • Oysters should be collected in clean, waterproof, puncture resistant containers that are loosely sealed.
  • Care must be taken to avoid damaging the shell and cross-contaminating samples.


Packing Instructions
  • Each sample must be submitted in a clean, sealed plastic bag to prevent contamination and/or co-mingling of different samples.
  • Samples must be cooled immediately after collection by placing samples into a clean ice chest with enough cold paks (General rule, 2 ice packs plus insulation for each sample) to chill and hold samples at 2° to 10° C.
  • Direct contact with cold paks should be avoided. This could stress and even freeze the oysters; dead oysters cannot be processed with the sample. 
  • Maintain samples at 2° to 10° C during storage and transport. Use of cool packs is recommended - do not use wet ice.

For additional information, please visit our Packing and Shipping page.
Special Instructions
  • Oysters must be received at the lab by 1:00 p.m. to ensure same day testing.
  • Make pre-arrangements for testing with laboratory by calling (253)445-4537.
    Samples accepted: Monday - Thursday, 8:00 a.m. - 1:00 p.m.*
    * Exceptions may apply on and/or around observed holidays - call for details.


Ordering Instructions
  • Submit sample with a completed 'Accession Form for Vibrio Spp. Testing'. 
  • Include the harvesting tag for each submission.
  • This test is a panel of 4 PCR's ($270/pool includes all 4 PCR's and confirmatory testing):
    • Vibrio parahaemolyticus- Vp tdh (species ID)
      • Vp tdh and Vp trh  (virulence genes)
    • Vibrio vulnificus  (species ID)

For online test ordering please visit our Submit a Sample page for additional information. To submit a specimen without submitting through our online portal please see our Forms page for fillable forms and further instruction.
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