New Test Means Safe Oysters

Newswise — Two papers published recently in Applied and Environmental Microbiology and co-authored by UAB biologist Asim Bej, Ph.D., highlight a real-time test developed in his laboratory that can be completed within a day and specifically identifies the presence of less than three Vibrio vulnificus bacterium per gram of enriched oyster meat. "The test complies with federal guidelines requiring that by 2007 post-harvest treated oysters must not contain more 30 Vibrio vulnificus bacterium per gram of oyster meat. By selecting the appropriate primers and probe for the test, we are able to not only detect the bacterium, but also help avoid false positive results, ensuring a steady supply of oysters safe from V. vulnificus bacterium for consumers."