CAE AGAR BASE (CITRATE AZIDE ENTEROCOCCUS AGAR BASE)

Enterococci are widely distributed in the environment, principally inhabiting the human and animal gastrointestinal tract. The resistance of Enterococci to pasteurization temperatures and their adaptability to different substrates and growth conditions (low and high temperature, extreme pH and salinity) implies that they can be found either in food products manufactured from raw materials or in heat-treated food products. In general, Enterococci serve as a good index of sanitation and proper holding conditions. CAE (Citrate Azide Enterococcus) Agar Base was initially formulated by Burkwall and Hartmann and later modified by Reuter. The medium is used for the identification of enterococci in food products.

for detection of Enterococci in Meat, dairy product and other food products