Isolation & identification of Clostridium from foods.
Specifications
PHYSICAL PARAMETERS
Description
A fine, free flowing, hygroscopic powder.
Color
Beige to pinkish colored powder.
Solubility
Soluble in Distilled / de-ionized water at 50˚C
Color
Basal medium: Red colored, clear to slightly opalescent gel.
pH
7.0 ±0.2 at 25 ˚C (47.03g/ l)
Solidification
40˚C
Color
Basal medium: Red colored, clear to slightly opalescent gel. After addition of sterile Egg Yolk Em
Contents
Ingredients
Gram/Litre
Peptic digest of animal tissue
10.000
Meat extract
10.000
Sodium chloride
5.000
Lactose
12.000
Neutral red
0.032
Agar
10.000
pH at 25˚C
7.0±0.2
Directions
Dissolve 47.03 grams in 840 ml distilled water. Boil to dissolve the medium
completely and sterilize by autoclaving at 15 lbs pressure (121 °C) for 15 min, cool it to 42-45 °C
and aseptically add 30 ml egg yolk emulsion, 120 ml sterile skim milked* and 2 vial of Willis and
Hobbs supplement (Neomycin sulphate 33 mg). Distribute aseptically in petri plates. Ensure the
complete solidification and inoculate test sample aseptically. * 10% skim milked solution sterilize by autoclaving at 15 lbs pressure (121 °C) for 5 min.
