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Anaerobic Egg Agar Base

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M902

For detection of Clostridium perfringens in food samples.

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Anaerobic Egg Agar Base is recommended for detection of Clostridium perfringens in food samples. This medium is supplemented with egg yolk emulsion and is recommended by APHA for detection of Clostridium perfringens in foods. Lecithinase of C. perfringens degrades lecithin of egg yolk, forming an insoluble opaque precipitate. Lipase breaks down free fats present in the egg yolk causing iridescent sheen to form on the colony surface. For the lipase reaction, plates may be kept upto a week for incubation. Proteolysis is indicated by clear zones in the medium surrounding the growth.

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Product Name	Anaerobic Egg Agar Base
SKU	M902
Product Type	Regular
Physical Form	Powder
Origin	Animal
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.
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