Product Code TM 688

  • Description

    Clostridium perfringens food poisoning is one of the most common types of foodborne illness. A heat labile enterotoxin produced only by sporulating cells induces the major symptoms of diarrhoea in perfringens poisoning. Although the enterotoxin is not preformed in the food, the foods in which conditions are favorable for sporulation may contain enterotoxin. Buffered Tryptone Glucose Yeast Extract Broth is prepared as recommended by APHA for enrichment as well as for cultivation of Clostridia from food samples. Buffered Tryptone Glucose Yeast Extract Broth is also used to obtain pure cultures of Clostridia before proceeding for confirmation. Endospores are not usually produced in this medium.

  • Principle

    for cultivation and characterization of Clostridia isolated from food samples

  • Microorganism

    • Clostridium botulinum
    • Clostridium perfringens
    • Clostridium sporogenes
  • Industry

    • Food & Beverages
  • Pack Size

    • 500 gm
  • Downloads

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