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Anaerobic Egg Agar Base

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M902F

For detection of Clostridium botulinum in food, in accordance with FDA BAM, 1998.

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Anaerobic Egg Agar Base is recommended for detection of Clostridium botulinum in food, in accordance with FDA BAM, 1998. This medium supplemented with egg yolk emulsion is recommended for detection of Clostridium botulinum in foods and also to detect the lipase activity of Yersinia sp. in accordance with FDA BAM, 1998. The major virulence factor of C. botulinum is botulinum toxin, which is secreted upon invasion of the host gut, which contributes to food poisoning, gastrointestinal illnesses and even death. Yersinia sp. 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. Proteolysis is indicated by clear zones in the medium surrounding the growth.

Product Information

More Information
Product Name	Anaerobic Egg Agar Base
SKU	M902F
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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