Plot No. C40, Road No. 21Y, MIDC, Wagle Industrial Estate, Thane(W)-400604, MH, India
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HiEncap™ Buffered Peptone Water
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SKU:
EC614M
For pre-enrichment of injured Salmonella species from food.
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Media in Capsules (HiEncap™)#4fa25a
Intended Use
Recommended for pre-enrichment of injured Salmonella species from food.
Composition
| Ingredients | Gms / Litre |
|---|---|
| Proteose peptone | 10.000 |
| Sodium chloride | 5.000 |
| Disodium phosphate, anhydrous | 3.500 |
| Monopotassium phosphate | 1.500 |
| Final pH (at 25°C) | 7.2±0.2 |
Formula adjusted, standardized to suit performance parameters
Directions
Each capsule contains 20 gms of medium. Suspend 1 capsule in 1000 ml distilled or purified water. Heat to boiling to dissolve the medium completely. Dispense in 50 ml amounts into tubes or flasks or as desired. Sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes.
Principle And Interpretation
Buffered Peptone Water is a pre-enrichment medium designed to help recovery of sub-lethally damaged Salmonellae before transfer to a selective medium. This pre-enrichment medium is free from inhibitors and is well buffered and provides conditions for resuscitation of the cells that have been injured by processes of food preservation. It was noted by Edel and Kampelmacher (3) that sub-lethal injury to Salmonella may occur due to food preservation techniques involving heat, desiccation, high osmotic pressure, preservatives or pH changes. Buffered Peptone Water during the pre-enrichment period helps in recovery of injured cells that may be sensitive to low pH (7). This is particularly important for vegetable specimens, which have low buffering capacity. This medium can be used for testing dry poultry feed (6). In a survey involving isolation of Salmonellae from meat that had been artificially contaminated with sub-lethally injured organisms, pre-enrichment in Buffered Peptone Water at 37°C for 18 hours before selection in Tetrathionate Brilliant Green Bile Broth (M1255) showed superior results compared with direct selection method. Lactose Broth is frequently used as a pre-enrichment medium but it may be detrimental to recovery of Salmonellae (2).
The media contain proteose peptone as a source of carbon, nitrogen, vitamins and minerals. Sodium chloride maintains the osmotic balance and phosphates buffer the medium. The broth is rich in nutrients and produces high resuscitation rates for sublethally injured bacteria and supports intense growth. The phosphate buffer system prevents bacterial damage due to changes in the pH of the medium.
Type of specimen
Food and dairy samples
Specimen Collection and Handling:
Inoculate 10 grams specimen in 50 ml of these media and incubate at 35-37°C for 18 hours. Transfer 10 ml from this medium to 100 ml of Tetrathionate Broth (M032) and incubate at 43°C for 24 - 48 hours and then subculture on selective plating media. Examine the plates for characteristic Salmonella colonies. After use, contaminated materials must be sterilized by autoclaving before discarding.
Warning and Precautions :
Read the label before opening the container. Wear protective gloves/protective clothing/eye protection/face protection. Follow good microbiological lab practices while handling specimens and culture. Standard precautions as per established guidelines should be followed while handling specimens. Safety guidelines may be referred in individual safety data sheets.
Limitations
- Due to nutritional variations some strains may show poor growth.
Performance and Evaluation
Performance of the medium is expected when used as per the direction on the label within the expiry period when stored at recommended temperature.
Quality Control
Appearance
Gelatin capsule containing cream to yellow coloured granular media
Colour and Clarity of prepared medium
Light yellow coloured, clear solution without any precipitate
Quantity
Each capsule contains 20 grams of medium sufficient for 1000 ml media
Reaction
Reaction of 2.0% w/v aqueous solution at 25°C. pH : 7.2±0.2
pH
7.00-7.40
Cultural Response
Cultural characteristics observed after an incubation at 35-37°C for 18-24 hours.(Recovery is carried out using XLD Agar, M031).
| Organism | Inoculum (CFU) |
Growth | Recovery |
|---|---|---|---|
| Salmonella Enteritidis ATCC 13076 (00030*) | 50-100 | good-luxuriant | >=50% |
| Salmonella Typhi ATCC 6539 | 50-100 | good-luxuriant | >=50% |
| Salmonella Typhimurium ATCC 14028 (00031*) | 50-100 | good-luxuriant | >=50% |
Key: *Corresponding WDCM numbers.
Storage and Shelf Life
Store between 10-30°C in a tightly closed container and the prepared medium at 15-25°C. Use before expiry date on the label. On opening, product should be properly stored dry, after tightly capping the bottle inorder to prevent lump formation due to the hygroscopic nature of the product. Improper storage of the product may lead to lump formation. Store in dry ventilated area protected from extremes of temperature and sources of ignition. Seal the container tightly after use. Product performance is best if used within stated expiry period.
Disposal
User must ensure safe disposal by autoclaving and/or incineration of used or unusable preparations of this product. Follow established laboratory procedures in disposing of infectious materials and material that comes into contact with sample must be decontaminated and disposed of in accordance with current laboratory techniques (4,5).
References
- American Public Health Association, Standard Methods for the Examination of Dairy Products, 1978, 14th Ed., Washington D.C.
- Angelotti, 1963, Academic Press, New York, N.Y.
- Edel and Kampelmacher, 1973, Bull. W.H.O., 48:167.
- Isenberg, H.D. Clinical Microbiology Procedures Handbook 2nd Edition.
- Jorgensen, J.H., Pfaller, M.A., Carroll, K.C., Funke, G., Landry, M.L., Richter, S.S and Warnock., D.W. (2015) Manual of Clinical Microbiology, 11th Edition. Vol. 1.
- Juven, Cox, Bailey, Thomson, Charles and Schutze, 1984, J. Food Prot., 47:299.
- Sadovski, 1977, J. Food Technol., 12:85.
- Salfinger Y., and Tortorello M.L. Fifth (Ed.), 2015, Compendium of Methods for the Microbiological Examination of Foods, 5th Ed., American Public Health Association, Washington, D.C.
- Wehr H. M. and Frank J. H., 2004, Standard Methods for the Microbiological Examination of Dairy Products, 17th Ed., APHA Inc., Washington, D.C.
| Product Name | HiEncap™ Buffered Peptone Water |
|---|---|
| SKU | EC614M |
| Application/ Industry | Clinical, Food, Dairy |
| Product Type | HiEncap™ |
| Physical Form | Granulated Media in Gelatin Capsule |
| Origin | Animal |
| Packaging type | HDPE Jar |
| References | 1. Edel and Kampelmacher, 1973, Bull. W.H.O., 48:167. 2.Sadovski, 1977, J. Food Technol., 12:85. 3.Juven, Cox, Bailey, Thomson, Charles and Schutze, 1984, J. Food Prot., 47:299. 4.Angelotti, 1963, Academic Press, New York, N.Y. |
| Customized Product Available | No |
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