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SPS HiVeg™ Agar

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SKU:
MV632
For the detection of Clostridium perfringens in food.

Composition

Ingredients Grams/Litre
HiVeg hydrolysate 15.0
Yeast extract 10.0
Sodium sulphite 0.5
Polymyxin B sulphate 0.01
Sulphadiazine 0.12
Ferric citrate 0.5
Agar 13.9

Final pH (at 25°C) 7.0 ± 0.2

Formula adjusted, standardized to suit performance parameters.

Directions

Suspend 40 grams in 1000 ml distilled water. Heat to boiling to dissolve the medium completely. Sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes.

Principle and Interpretation

SPS HiVeg Agar is the modification of SPS Agar and is prepared using HiVeg hydrolysate which is free from BSE/TSE risk. SPS Agar (Sulphite - Polymyxin - Sulphadiazine) was devised by Angelotti et al (1) and is a modification of the medium of Wilson and Blair and Mossel et al for the recovery of Clostridium species with Miller Prickett tubes (2,3). Most Clostridium species reduce, sulphite to sulphide which reacts with ferric citrate forming ferrous sulphide indicated by black coloured colonies. Certain strains of Clostridium perfringens fail to grow or form distinct black colonies (4). Other sulphite reducing gram positive and gram negative organisms are suppressed by Polymyxin B and Sulphadiazine.

Prepare serial dilutions of the samples to be tested and inoculate into SPS HiVeg Agar using the pour plate technique. If desired, pour cover layers using about 5 ml sterile medium. Incubate the plates anaerobically and enumerate the black colonies.

Quality Control

Appearance of powder

Light yellow coloured, may have slightly greenish tinge, homogeneous, free flowing powder.

Gelling

Firm, comparable with 1.39% Agar gel.

Colour and Clarity

Medium amber coloured, slightly opalescent gel forms in petri plates.

Reaction

Reaction of 4.0% w/v aqueous solution is pH 7.0 ± 0.2 at 25°C.

Product Profile

Vegetable based (Code MV) Animal based (Code M)
MV632 M632
HiVeg hydrolysate Casein enzymic hydrolysate
Recommended for
Detection of Clostridium perfringens in foods.
Reconstitution
40.0 g/l
Quantity on preparation (500g)
12.5 L
pH (25°C)
7.0 ± 0.2
Supplement
None
Sterilization
121°C / 15 minutes
Storage
Dry Medium - Below 8°C, Prepared Medium 2 - 8°C.

Cultural Response

Cultural characteristics observed after an incubation at 35 - 37°C for 18 - 48 hours under anaerobic conditions.

Organisms (ATCC) Inoculum (CFU) Growth Colour of colony
Clostridium perfringens (12924) 102-103 good-luxuriant black
Clostridium sporogenes (11437) 102-103 poor - good black
Escherichia coli (25922) 102-103 inhibited -
Staphylococcus aureus (25923) 102-103 none - poor white

References

  1. Angelotti et al, 1962, Appl. Microbiol., 10:193.
  2. Mossel, et al, 1956, J. Appl. Microbiol., 19:142.
  3. Mossel, 1959, J. Sci. Food Agric., 19:662.
  4. Downes, F.P and Ito K (Eds.), 2001, Compendium of Methods For The Microbiological Examination of Foods, 4th ed., APHA, Washington, D.C
More Information
Product Name SPS HiVeg™ Agar
SKU MV632
Product Type HiVeg™
Physical Form Powder
Origin Animal Free (Veg)
Packaging type HDPE
References 1.Angelotti R., Han H. E., Foter M. J. and Lewis K. H., 1962, Appl. Microbiol., 10:193.
2.Mossel D. A. A., De Bruit A. S., Van Dipen H. M. J., Vendring C. M. A. and Zoutewelle G., 1956, J. Appl. Microbiol., 19:142.
3.Mossel R. S., 1959, J. Sci. Food Agric., 19:662.
4.Downes F. P. and Ito K., (Eds.), 2001, Compendium of Methods for the Microbiological Examination of Foods, 4th Ed.,APHA, Washington, D.C.
5.MacFaddin J. F., 1985, Media for Isolation-Cultivation-Identification-Maintenance of Medical Bacteria, Vol. 1, Williamsand Wilkins, Baltimore
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