Food Microbiology is the examination of the microorganisms that inhabit, produce, or contaminate food. Its significance is the investigation of microorganisms causing food deterioration and spoilage.

Food quality and safety are two of the foremost difficult issues within the modern regulatory situation that are of extraordinary worry to today’s wellbeing conscious customers.

TM Media encompasses a broad range of Food Microbiological Culture Media (as per APHA, ISO); those are useful to determine out the microorganisms which can cause Food spoilage is an enormous economic problem worldwide.

Product Code
Product Name
Description
TS 179
BOLTON SELECTIVE SUPPLEMENT

(Store below 8ºC)

TS 045
BROMO CRESOL PURPLE (15 mg/vl)
TS 006
BRUCELLA SELECTIVE SUPPLEMENT

(Store below 8°C)

TS 010
CAMPYLOBACTER GROWTH SUPPLEMENT

(Store below 8°C)

TS 001
EGG YOLK TELLURITE EMULSION

(Store below 8°C)

TS 002
EGG YOLK EMULSION (100 ml/vl)

(Store below 8°C)

TS 014
HORSE SERUM

(Store below -20°C)

TS 003
POTASSIUM TELLURITE 3.5% (10 ml/vl)
TS 087
TELLURITE CEFIXIME SUPPLEMENT

(Store below 8°C)

TS 042
TTC SOLUTION 1% (10 ml/vl)

(Store below 8°C)

TS 057
YERSINIA SELECTIVE SUPPLEMENT
TM 345
Soya Bean Casein Digest Agar (TRYPTONE SOYA AGAR)

for isolation of various fastidious microorganisms with or without added blood.

(ANTIBIOTIC ASSAY MEDIUM NO. 36 )

CASEIN SOYA PEPTONE MEDIUM(as per USP/IP/EP/BP/JP)

TM 039
BISMUTH SULPHITE AGAR

for selective isolation of Salmonellae from faeces, urine, sewage and other materials.

TM 048
BRILLIANT GREEN BILE AGAR (Brilliant Green Lactose Bile Agar)

For enumeration of coliform bacteria in water and foods.     BRILLIANT  GREEN  BILE  AGAR is  used for  enumeration  of  coliform  bacteria  in  water  and  foods. It uses Basic fuchsin  to  differentiate  between  positive  lactose-fermenting  and  lactose-non-fermenting bacteria.The Peptic  digest  of  animal  tissueprovides  the  essential  nutrients  for  growth:  nitrogen, vitamins,  minerals  and  amino  acids.Lactose  is  the  fermentable  carbohydrate  providing  carbon  and energy.Ox  bile  and  Brilliant  green  inhibit  Gram-positive  bacteria  and  most  Gram-negative  bacteria except Coliforms.Acetaldehyde  production  by  lactose-fermenting  organisms,  such  as E.coli, produce characteristic red colonies with a pink surrounding area, marked by its reaction with Sodium sulphite in the presence of Basic fuchsin, a pH indicator. Lactose non-fermenters form colorless, transparent colonies.For the enumeration of coliform bacteria employ sample dilutions, which yield between 10 -50 colonies per  plate  using  the  pour  plate  method.Therefore,  several  dilutions  should  be  made  in  the  melted medium, poured and once gelled, incubated at 35 ± 2°C for 18 -24 hours. The coliform colonies have an intensely  red  center  zone  surrounded  by  a  pink  halo  sharply  outlined  against  the  uniformly  blue background of the medium. Salmonella spp.which do not ferment Lactose, produce colorless to pale pink colonies.The  medium  is  sensitive  to  light,  which  reduces  its  effectiveness  and  changes  its  color  from strong blue to purple or pink. The medium shouldbe prepared immediately before use and, if necessary, stored in the dark for as little time as possible

TM 365
BRILLIANT GREEN BILE BROTH 2% (Brilliant Green Lactose Bile Broth 2%)(ISO 4831:2006 / 4832:2006)

For detection and confirmation of coliform bacteria in water and foods.    BRILLIANT GREEN BILE BROTH 2% (BRILLIANT GREEN LACTOSE BILE BROTH 2%) is used for the detection  of  coliform  organisms  in  foods,  dairy  products,  water  and  wastewater,  as  well  as  in  other materials of sanitary importance.     
Brilliant  Green  Bile  Broth  2%  contains  two  inhibitors  of  both  gram-positive  and  selected gram-negative organisms;i.e., Oxgall and Brilliant green dye.       
Peptic  digest  of  animal  tissueprovides  the  essential  nutrients  for  growth:  nitrogen,  vitamins,  minerals and  amino  acids. Organisms,  primarily  coliforms,  which  are resistant  to  the  action  of  the  inhibitors  and which ferment Lactose are able to replicate in this medium.     
Fermentation  is  detected  by  gas  production.  Gas  production  within  48  hours  is  considered  positive evidence of fermentation by coliforms. 

TM 050
BRUCELLA BROTH BASE

for cultivation & enrichment of Brucella and Campylobacter species.

TM 324
BUFFERED GLUCOSE BROTH (GLUCOSE PHOSPHATE BROTH), MR-VP Medium

used in differentiation of bacteria by MR-VP test.

TM 501
CIN AGAR (Yersinia Selective Agar Base)

for selective isolation and enumeration Yersinia enterocolitica from clinical and food samples.

TM 716
DEY ENGLEY NEUTRALIZING BROTH

for neutralizing and testing antiseptics and disinfectants.

TM 336
EMB AGAR (Eosin Methylene Blue Agar)

EMB Agar differential for isolation of gram-negative enteric bacilli from clinical & nonclinical samples. (Eosin Methylene Blue Agar)

TM 372
ENDO AGAR

for confirmation of members of coliform group.

TM 294
FLUID SELENITE CYSTINE MEDIUM (Selenite Cystine Medium) (Double Pack) (ISO 6759:1993)

an enrichment medium for isolation of Salmonella species from food, dairy and clinical samples

TM 423
FLUID TETRATHIONATE MEDIUM W/O IODINE AND BG (Tetrathionate Broth Base W/O Iodine & BG)

for isolation of Salmonella from foods.

TM 117
GN BROTH, HAJNA

for selective enrichment of gram-negative organisms of the enteric group.

TM 121
HEKTOEN ENTERIC AGAR (ISO 21567)

for differential & selective isolation of Salmonella and Shigella from samples.

TM 136
KF STREPTOCOCCAL AGAR BASE

for selective isolation and enumeration of faecal Streptococci in surface water by direct plating or by membrane filter technique.

TM 141
KLIGLER IRON AGAR

for differential identification of gram negative enteric bacilli based on fermentation of dextrose, lactose and H2S production.

 

TM 146
LACTOBACILLUS MRS AGAR (MRS AGAR)

for isolation and cultivation of Lactobacillus species.

TM 321
LACTOSE BROTH (Fluid Lactose Medium)

for detection of coliform in water, dairy and food products.

TM 1224
LISTERIA ENRICHMENT BROTH, MODIFIED

for selective enrichment of Listeria species.

TM 529
MacCONKEY BROTH W/BCP & NaCl (ISO 9308-2:1990)

for presumptive identification of coliforms from water, milk and foods etc

TM 1393
MacCONKEY SORBITOL AGAR BASE

a selective medium for isolation and detection of Escherichia coli 0157:H7.

TM 1038
NUTRIENT AGAR W/O NaCI (pH 6.8)

a general purpose nutrient medium for testing of water, sewage, faeces & other materials.

TM 826
PHOSPHATE BUFFER, APHA, pH 7.2

for preparation of dilution and blanks for testing of water, foods and dairy products.

TM 544
PLATE COUNT AGAR (Standard Plate Agar) STANDARD METHODS AGAR(ISO 4833-1:2013)

for determination of plate counts of microorganisms in foods, water and waste water

TM 344
POTATO DEXTROSE AGAR

for isolation and enumeration of yeasts and molds from dairy and other food products

TM 269
R-2A AGAR

for heterotrophic plate count of treated potable water using longer incubation time.

TM 1282
RAPPAPORT VASSILIADIS SOYA BROTH (RVS Broth)

for selective enrichment of Salmonellae from foods.

TM 1077
SPS AGAR

for detection of Clostridium perfringens in foods.

TM 386
SS AGAR (Salmonella Shigella Agar)

for differential and selective isolation of Salmonella and Shigella species from pathological samples.

TM 387
SABOURAUD DEXTROSE AGAR

For cultivation of yeasts, molds and aciduric microorganisms.

TM 436
TCBS AGAR (Vibrio selective Agar)

For selective isolation of Vibrio cholerae & other enteropathogenic Vibrios causing food poisoning.      TCBS  AGAR  (VIBRIO  SELECTIVE  AGAR)  is  highly  selective  for  the  isolation  of Vibrio  choleraeand V.parahaemolyticusfrom stool specimens, and specified in standard methods for food testing.    
This highly selective medium meets the nutritional requirements ofVibriospeciesand allows competing with  intestinal  flora. Vibriospeciesis  able  to  grow  in  media  containing  increased  salt  concentrations. Vibrio speciesare natural inhabitants of water.      
Proteose peptoneand Yeast extract are the sole sources of carbon, nitrogen, vitamin B -complex, minerals and  amino  acids  in  the  medium.  Sodium  thiosulphate  serves  as  a  sulphur  source  and,  in  combination with   Ferric   citrate,   detects   hydrogen   sulphide   production.   Sucrose   is   included   as   a   fermentable carbohydrate  for  the  metabolism  of Vibrio.  Inhibition  of  gram-positive  bacteria  is  achived  by  the incorporation of Ox bile, which is a synthetic occurring substance and suppresses primarily Enterococci. Ox bilealso helps to inhibit gram -positive bacteria.       
The alkaline pH of the medium enhances the recovery of V. choleraebecause this organism is sensitive to acid  environments.  Thymol  blue  and  Bromothymol  blue  are  included  as  indicators  of  pH  changes. Sodium  citrate  and  Sodium  thiosulphate  are  the  selective agents,  providing  an  alkaline  pH  to  inhibit gram-positive  organism  and  suppress coliforms.  Agar  is  the  solidifying  agent.  TCBS  Agar deeps  (pour tubes)  are  provided  in  a  20  ml  fill  so  that  the  medium  may  be  liquefied  and  poured  into  a  petri  plates. This provides a convenient source of medium with a longer shelf -life than pre-poured plated media.

TM 424
TRIPLE SUGAR IRON AGAR

for confirmation of gram negative enteric bacilli on basis of dextrose, lactose and sucrose fermentation and H2production.

TM 392
TRYPTONE BROTH (Tryptone Water)

for detection of indole producing microorganisms.

TM 512
TRYPTONE PHOSPHATE BROTH

for cultivation of enteropathogenic Escherichia coli from foods.

TM 426
VIOLET RED BILE AGAR

for isolation and enumeration of coli-aerogenes in water, milk and other dairy food products.

TM 1621
XLD AGAR MODIFIED (ISO 6579:2017)

For isolation and enumeration of Salmonella typhi and other Salmonella species.  XLD  AGAR,  MODIFIEDis  a  differential  media  used  for  isolation  and enumeration  ofSalmonella  typhiotherSalmonella species. Formulated as per ISO 6579 standard.   Medium  contains  Yeast  extracts  as  source  ofvitamins  and  minerals.  Sodium  deoxycholate  acts  as  a selective agent,which is inhibitory to Gram-positive bacteriaandsuppressesother enteric pathogens and enhances the growth of few enteric bacilli.     Xylose  as  a  fermentable  carbohydrate,which  is  utilized  by Salmonellaspecies. Fermentation  of  Xyloseleads to medium  colour change  to  red  indicated  by Phenol  redindicator. Medium  also contains  Lactose and Sucrose as the source of fermentable sugar.      L-lysine  is  an  essential  amino  acid  source.  Lysine  is  added  to  differentiate Salmonella species.  Sodium chloride   maintainsosmotic   balance.   Sodium   thiosulphate   and   Ferric   ammonium   citrate   helps in development  of black  centered  colonies  on  production  of  hydrogen  sulphide  in  the  medium.  Agar  is added as a solidifying agent.

TM 008
ALKALINE PEPTONE WATER (pH 8.6) (ISO 8914:1990)

For detection of Vibrio panahaemolyticus species. Alkaline Peptone Water is a pre-enrichment medium specially standardised for Vibrio species. The original formula of Alkaline Peptone Water was developed by Shread, Donovan and Lee to be used as an enrichment broth for the cultivation of Aeromonas species and Cruickshank reported that when the pH is increased, the medium can be used to cultivate Vibrio species This medium is recommended by APHA for enrichment of Vibrio species from seafood, infectious materials and other Clinical samples like swabs and faeces in food and water samples can be added directly to the medium. A slight modification of this medium has recently been approved by the ISO Committee for detection of Vibrio species.

TM 1835
BAIRD PARKER AGAR BASE

for isolation & enumeration of coagulase positive Staphylococcus sp.

TM 1846
DEV TRYPTOPHAN BROTH (as per ISO 9308)

for identification of Vibrio parahaemolyticus form food products and animal feeding products

TM 1852
DICHLORAN ROSE BENGAL CHLORAMPHENICOL AGAR (DRBC AGAR) (ISO 21527-1:2008)

For selective isolation of yeasts and molds of significance in food spoilage