EGG YOLK AGAR BASE, MODIFIED

Product Code TM 2063

  • Description

    Clostridium perfringens food poisoning is one of the most common types of human food borne illness. The foods usually involved are cooked meat or poultry products containing large numbers of viable cells. A heat- labile enterotoxin produced only by sporulating cells induces the major symptoms of diarrhea in perfringens poisoning.
    Egg Yolk Agar Base, Modified is based on McClung and Toabe Agar Base for isolation and detection of C. perfringens. In Egg Yolk Agar Base, Modified, CDC Anaerobe Agar is used as a base to prepare the medium. CDC Anaerobe Agar is a non-selective, highly enriched medium for the cultivation of obligate anaerobes, developed by Center for Disease Control (CDC). The medium is made suitable for detection of lipase and lecithinase activity by the addition of egg yolk emulsion.

  • Principle

    for identifcation of anaerobic bacteria by means of their egg yolk reaction

  • Microorganism

    • Clostridium perfringens
    • Clostridium sporogenes
    • Fusobacterium necrophorum
  • Industry

    • NA
  • Regulation

    • NA
  • Pack Size

    • 500 gm
  • Downloads

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