The supernatants were transferred to a fresh tube and centrifuged at 10,000 g for 5 min to pellet bacterial cells. After

removing the supernatants, pellets were resuspended in 100 μl of TE and boiled for templates as described above. Aliquots (2 μl) of the supernatant were used for both LAMP and PCR amplifications. The spiked oyster sensitivity tests were repeated three times and the lower limits of detection (CFU/g) were reported. Standard curves were generated similarly as in pure culture sensitivity testing. Acknowledgements We thank Feifei Han for technical support and helpful discussions. This study was supported in part by funding from the Louisiana Sea Grant Office under a Program Developmental Project R/PMO-20-PD. References 1. Butt AA, Aldridge KE, Sanders CV: Infections related to the ingestion of seafood Part I: Viral selleck chemicals and bacterial infections. Lancet Infect Dis 2004,4(4):201–212.PubMedCrossRef 2. Centers for Disease Control and Prevention: Preliminary FoodNet Data on the incidence of infection with pathogens transmitted commonly through food–10 States, 2008. MMWR Morb Mortal Wkly Rep 2009,58(13):333–337. 3. Su YC,

Liu C: Vibrio parahaemolyticus : a concern of seafood safety. Food Microbiol 2007,24(6):549–558.PubMedCrossRef GSK1838705A manufacturer 4. Altekruse SF, Bishop RD, Baldy LM, Thompson SG, Wilson SA, Ray BJ, Griffin PM: Vibrio gastroenteritis in the US Gulf of Mexico region: the role of raw oysters. Epidemiol Infect 2000,124(3):489–495.PubMedCrossRef 5. DePaola A, Kaysner CA, Bowers J, Cook DW: Environmental investigations of Vibrio parahaemolyticus in oysters after outbreaks in Washington, Texas, and New York (1997 and 1998). Appl Environ Microbiol 2000,66(11):4649–4654.PubMedCrossRef 6. Centers for Disease Control and Prevention: Vibrio parahaemolyticus infections associated with consumption of raw shellfish–three states, 2006. MMWR Morb Mortal Wkly Rep 2006,55(31):854–856. 7. Iida T, Park K, Honda T: Vibrio parahaemolyticus . In The biology of vibrios. Edited

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