For food microbiological testing, for detecting Vibrio parahaemolyticus
A halophilic bacterium that lives in seawater, prefers salt, and is vulnerable to fresh water. It is a causative agent of food poisoning that is often detected in fish and shellfish and requires attention in the summer when the seawater temperature rises.

Storage method: 2 to 10 ° C, light-shielding
effective period: 4 months