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CAE (Citrate Azide Enterococcus) Agar Base

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M1310

Recommended for identification of Enterococci in meat, meat products, dairy products and other food stuffs.

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CAE (Citrate Azide Enterococcus) Agar Base is recommended for identification of Enterococci in meat, meat products, dairy products and other food stuffs. The medium was initially formulated by Burkwall and Hartmann and later modified by Reuter and is used for the identification of enterococci in food products. Enterococci reduce the colourless 2, 3, 5 Triphenyl Tetrazolium Chloride (FD057) to form a red coloured complex, formazan, thereby imparting a red colour to the enterococcal colonies.

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Product Name	CAE (Citrate Azide Enterococcus) Agar Base
SKU	M1310
Product Type	Regular
Physical Form	Powder
Origin	Animal
Packaging type	HDPE
References	1. American Public Health Association, Standard Methods for the Examination of Dairy Products, 1978, 14th Ed.,Washington D.C.2.Burkwall M. K. and Hartman P. A., 1964, Appl. Microbiol., 12:18 3.Foulquie Moreno M. R., Sarantinopoulos P., Tsakalidou F., De Vuyst L, 2006, Int. J. Food Microbiol., 106 (1) :1. 4.Isenberg, H.D. Clinical Microbiology Procedures Handbook 2nd Edition. 5.Jorgensen, J.H., Pfaller, M.A., Carroll, K.C., Funke, G., Landry, M.L., Richter, S.S and Warnock., D.W. (2015)Manual of Clinical Microbiology, 11th Edition. Vol. 1. 6.Reuter G., 1968, Arch. f. Lebensmittethyg., 19:53 7.Salfinger Y., and Tortorello M.L., 2015, Compendium of Methods for the Microbiological Examination of Foods,5th Ed., American Public Health Association, Washington, D.C. 8.Saraswat D. S. et al, J. Milk Food Techn., 26:114.9.Wehr H. M. and Frank J. H., 2004, Standard Methods for the Microbiological Examination of Dairy Products, 17thEd., APHA Inc., Washington, D.C.
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