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Anaerobic HiVeg™ Agar Base

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SKU:

MV902

For detection of Clostridium perfringens in food samples.

Description

Intended Use

Anaerobic HiVeg Agar Base supplemented with Egg Yolk Emulsion is recommended for detection of Clostridium perfringens in foods.

Product Profile

Vegetable based (Code MV)	Animal based (Code M)
MV902	M902
HiVeg hydrolysate	Casein enzymic hydrolysate
HiVeg peptone No. 3	Proteose peptone

Compostion

Ingredients	Grams/Litre
HiVeg peptone No. 3	20.0
HiVeg hydrolysate	5.0
Yeast extract	5.0
Sodium chloride	5.0
Agar	20.0

Final pH (at 25°C) 7.0 ± 0.2

Formula adjusted, standardized to suit performance parameters.

Technical Parameters

Parameter	Value
Recommended for	Detection of Clostridium perfringens in foods
Reconstitution	55.0 g/l
Quantity on preparation (500g)	9.09 L
pH (25°C)	7.0 ± 0.2
Supplement	Egg Yolk Emulsion (FD045)
Sterilization	121°C / 15 minutes.
Storage	Dry Medium Below 30°C, Prepared Medium 2 - 8°C.

Directions

Suspend 55 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. Cool to 50°C and add 80 ml Egg Yolk Emulsion (FD045). Mix thoroughly before pouring into sterile plates.

Principle and Interpretation

Anaerobic HiVeg Agar Base is prepared by using HiVeg peptone No.3 and HiVeg hydrolysate in place of Proteose peptone and Casein enzymic hydrolysate respectively making the medium free of BSE/TSE risks. Anaerobic HiVeg Agar Base is the modification of Anaerobic Agar Base which is recommended by APHA (1) for detecting Clostridium perfringens in foods.

HiVeg hydrolysate, yeast extract and HiVeg peptone No.3 supply amino acids and other complex nitrogenous nutrients. Yeast extract provides B-complex vitamins. Egg yolk emulsion is added to the medium due to which proteolytic activity and also the lipase and lecithinase activity can be observed. Lecithinase degrades lecithin of egg yolk, forming an insoluble opaque precipitate (2). Lipase breaks down free fats present in the egg yolk causing an irridescent sheen to form on the colony surface. For the lipase reaction, plates may be kept upto a week for incubation (2). Proteolysis is indicated by clear zones in the medium surrounding the growth (3).

Quality Control

Appearance of powder
Yellow coloured, may have slightly greenish tinge, homogeneous, free flowing powder.

Gelling
Firm, comparable with 2.0% Agar gel.

Colour and Clarity
Basal medium yields clear to slightly opalescent gel. Addition of Egg yolk emulsion results in light yellow coloured, opaque gel.

Reaction
Reaction of 5.5% w/v aqueous solution is pH 7.0 ± 0.2 at 25°C

Cultural Response

Cultural characteristics observed after an incubation at 35-37°C for 18-48 hours, when incubated anaerobically.

Organisms (ATCC)	Inoculum Growth (CFU)	Recovery	Lecithinase	Lipase
Clostridium perfringens (12924)	10²-10³ good-luxuriant	>70%	+	-
Clostridium sporogenes (11437)	10²-10³ good-luxuriant	>70%	-	+

Key: Lecithinase + => opaque halo around the colony
Lipase + => clear zone around the colony

Product Information

More Information
Product Name	Anaerobic HiVeg™ Agar Base
SKU	MV902
Product Type	HiVeg™
Physical Form	Powder
Origin	Animal Free (Veg)
Packaging type	HDPE
References	1. Centre for Disease Control, 1982, CDC Surveillance Summaries, 35:7SS-16SS, 1986.2.Czeczulin J. R., Hanna P. C., Mcclane B., Infect. Immun., 61: 3429-3439 (1993).3.Traci P. A., and Duncan C. L.,1974 , Appl. Microbiol., 28:8154.Downes F. P. and Ito K., (Eds.), 2001, Compendium of Methods for the Microbiological Examination of Foods, 4th Ed.,APHA, Washington, D.C.5.Finegold S. M. and Baron E. J., 1986, Bailey and Scotts Diagnostic Microbiology, 7th Ed., The C.V. Mosby Company,St. Louis.6.Murray P. R., Baron E. J., Jorgensen J. H., Pfaller M. A., Yolken R. H., (Eds.), 8th Ed., 2003, Manual of ClinicalMicrobiology, ASM, Washington, D.C.
Customized Product Available	No