Plot No. C40, Road No. 21Y, MIDC, Wagle Industrial Estate,
Thane(W)-400604, MH, India.
Your enquiry has been submitted
Something problem with the server. Try again.
Intended Use
Magnesium Oxalate (MOX) HiVeg Agar is recommended for the cultivation of Yersinia enterocolitica from food.
Composition
| Ingredients | Grams/Litre |
|---|---|
| HiVeg hydrolysate | 15.0 |
| Papaic digest of soyabean meal | 5.0 |
| Sodium chloride | 5.0 |
| Magnesium chloride | 4.067 |
| Sodium oxalate | 2.68 |
| Agar | 15.0 |
| Final pH (at 25°C) | 7.5 ± 0.2 |
** Formula adjusted, standardized to suit performance parameters.
Directions
Suspend 46.75 grams in 1000 ml distilled water. Heat to boiling with stirring to dissolve the medium completely. Sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes.
Principle and Interpretation
MOX HiVeg Agar is prepared by using HiVeg hydrolysate in place of Casein enzymic hydrolysate making the medium BSE/TSE risk free. This medium is the modification of MOX Agar which is formulated as per APHA (1) for the cultivation of Yersinia enterocolitica a causative agent of human illness due to consumption of contaminated food (2). Aseptically collected food samples are sealed in containers to prevent dehydration, contamination in transit and to protect handlers. In case of delay, refrigeration is preferable to freezing because the latter can result in cell injury. Yersinia is sensitive to acid conditions, therefore acid foods and fermented products should be analyzed promptly. Yersinia is a psychrotroph hence cold enrichment at 4°C has been commonly used as the incubation temperature. HiVeg hydrolysate, Papaic digest of soyabean meal provide essential growth nutrients. Magnesium chloride and sodium oxalate enhances growth of Yersinia enterocolitica.
Product Profile
| Vegetable based (Code MV) | Animal based (Code M) |
|---|---|
| MV1167 | M1167 |
| HiVeg hydrolysate | Casein enzymic hydrolysate |
- Recommended for
- Cultivation of Yersinia enterocolitica from food
- Reconstitution
- 46.75 g/l
- Quantity on preparation (500g)
- 10.69 L
- pH (25°C)
- 7.5 ± 0.2
- Supplement
- None
- Sterilization
- 121°C / 15 minutes.
- Storage
- Dry Medium - Below 30°C, Prepared Medium 2 - 8°C.
Quality Control
Appearance of powder
Yellow coloured, may have slightly greenish tinge, homogeneous, free flowing powder.
Gelling
Firm, comparable with 1.5% Agar gel.
Colour and Clarity
Yellow coloured, clear to slightly opalescent gel forms in petri plates.
Reaction
Reaction of 4.68% w/v aqueous solution is pH 7.5 ± 0.2 at 25°C
Cultural Response
Cultural characteristics observed after an incubation at 25-30°C for 24-48 hours.
| Organisms (ATCC) | Inoculum (CFU) | Growth | Recovery |
|---|---|---|---|
| Yersinia enterocolitica (27729) | 102-103 | good-luxuriant | >70% |
References
- Vanderzant C, Splittstoesser DF (Eds.), 1992, Compendium of Methods For The Microbiological Examination of Foods, 3rd ed., APHA, Washington, D.C.
- Bacteriological Analytical Manual, 1995, Food and Drug Administration, 8th ed., AOAC, International, USA.
| Product Name | MOX HiVeg™ Agar |
|---|---|
| SKU | MV1167 |
| Product Type | HiVeg™ |
| Physical Form | Powder |
| Origin | Animal Free (Veg) |
| Packaging type | HDPE |
| References | 1. Vanderzant C., Splittstoesser D. F., 1992, Compendium of Methods for the Microbiological Examination of Foods, 3rd Ed.,APHA, Washington, D.C |
| Customized Product Available | No |
Write Your Own Review
MOX Agar
As low as
₹6,933.00
Upsell Products
Yersinia Selective Agar Plate
As low as
₹1,227.00