International limits for Vibrios in seafood are increasingly being mandated. This means that Australian seafood will be subjected to increased testing regimes to meet market access requirements. Furthermore, the FAO/WHO are currently in the process of deciding on what methods are suitable for this purpose. Professor Mitsuaki Nishibuchi is an integral part of this process within Codex. Currently in Australia there is significant expertise and capability for microbial modelling in seafood. However, technical method development expertise to assist Australian producers to meet future changes to national and international regulations is lacking.

The objective of this travel was to visit and learn from Professor Mitsuaki Nishibuchi at Kyoto University, Kyoto, Japan. The information gathered will be useful across a range of projects funded by the Australian Seafood CRC . In particular, the use of immuno-magnetic separation (IMS) and Loop-mediated Isothermal Amplification (LAMP) for the sensitive detection of pathogenic Vibrio parahaemolyticus in seafood products was demonstrated and practised. Professor Nishibuchi has also kindly offered to provide various V. parahaemolyticus isolates and a novel natural food sanitiser for use in CRC projects. This contribution will be beneficial for both current and future CRC projects into V. parahaemolyticus in Australian seafood..