Plot No. C40, Road No. 21Y, MIDC, Wagle Industrial Estate, Thane(W)-400604, MH, India
Your enquiry has been submitted
Something problem with the server. Try again.
Clostridial HiVeg™ Agar
As low as
$51.70
Availability: Out of stock
Availability: In stock
Only %1 left
SKU:
MV497
Recommended for the selective isolation of pathogenic Clostridia from mixed flora.
Your enquiry has been submitted
Please login to Post an Enquiry.
Intended use
Recommended for the selective isolation of pathogenic Clostridia from mixed flora.
Composition
| Ingredients | g/L |
|---|---|
| HiVeg™ hydrolysate | 17.000 |
| Soya peptone | 3.000 |
| Dextrose (Glucose) | 6.000 |
| Sodium chloride | 2.500 |
| Sodium thioglycollate | 1.800 |
| L-Cystine | 0.250 |
| Sodium formaldehyde sulphoxylate | 1.000 |
| Neomycin sulphate | 0.150 |
| Sodium azide | 0.200 |
| Agar | 14.500 |
| Final pH (at 25°C) | 7.0±0.2 |
**Formula adjusted, standardized to suit performance parameters
Directions
Suspend 46.4 grams in 1000 ml purified/ distilled water. Heat to boiling to dissolve the medium completely. Sterilize by autoclaving at 118°C for 15 minutes. Cool to 45-50°C. Mix well and pour into sterile Petri plates.
Principle And Interpretation
One of the major species of anaerobic bacteria to cause disease in humans is Clostridium. Clostridium species cause tetanus and gas gangrene that ultimately leads to tissue damage. Another Clostridium species produces the lethal botulinum toxin, the causative agent of botulism (1). Clostridial Agar formulated by Vera is recommended for the selective isolation of pathogenic Clostridia form mixed flora (2). The media is well supplemented to support luxuriant growth of Clostridium species.
Clostridial HiVeg™ Agar is prepared by completely replacing animal based peptone with vegetable peptones to avoid BSE/ TSE risks associate with animal peptones. HiVeg™ hydrolysate and soya peptone provide the nitrogenous and carbonaceous compounds, long chain amino acids and other essential nutrients, mainly the nitrogen compounds. Dextrose serves as the carbon or fermentable carbohydrate source. L-cystine is an amino acid, which promotes the growth of Clostridia. Sodium thioglycollate and sodium formaldehyde sulphoxylate are the reducing agents that help to create low oxidation-reduction potential enabling the growth of Clostridia. Accompanying enteric bacteria including Proteus, Pseudomonas and Bacillus species are inhibited by neomycin sulphate and sodium azide incorporated in the medium. The ideal method of inoculation of Clostridial Agar is direct inoculation of sterile, cooled medium with the specimen (in tubes). Alternatively agar plates of the medium can also be inoculated by streaking.
Type of specimen
Food and dairy samples.
Specimen Collection and Handling:
For food and dairy samples, follow appropriate techniques for sample collection and processing as per guidelines (3,4,5). 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.
Limitation
- Further biochemical test must be carried out for confirmation.
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
Cream to beige homogeneous free flowing powder
Gelling
Firm, comparable with 1.45% Agar gel
Colour and Clarity of prepared medium
Yellow coloured, clear to slightly opalescent gel forms in Petri plates
Reaction
Reaction of 4.64% w/v aqueous solution at 25°C. pH: 7.0±0.2
pH
6.80-7.20
Cultural Response
Cultural characteristics observed after an incubation at 35-37°Cfor 18-24 hours.
| Organism | Inoculum (CFU) | Growth | Recovery |
|---|---|---|---|
| Clostridium perfringens ATCC 12924 | 50-100 | luxuriant | >=50% |
| Clostridium sporogenes ATCC 11437 | 50-100 | luxuriant | >=50% |
| Clostridium tetani ATCC 10779 | 50-100 | luxuriant | >=50% |
| Escherichia coli ATCC 25922 (00013*) | >=104 | inhibited | 0% |
| Staphylococcus aureus subsp.aureus ATCC 25923 (00034*) | >=104 | inhibited | 0% |
* - Corresponding WDCM numbers
Storage and Shelf Life
Store between 10-30°C in a tightly closed container and the prepared medium at 2-8°C. Use before expiry date on the label. On opening, product should be properly stored dry, after tightly capping the bottle in order 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 (6,7).
| Product Name | Clostridial HiVeg™ Agar |
|---|---|
| SKU | MV497 |
| Product Type | HiVeg™ |
| Physical Form | Powder |
| Origin | Animal Free (Veg) |
| Packaging type | HDPE |
| References | 1.Alcamo E. I., 2001, Fundamentals of Microbiology, 6th Ed., Jones and Bartlett Publisher2.Vera, 1962, Presented Pa. Soc. Med. Tech., York, P 3.American Public Health Association, Standard Methods for the Examination of Dairy Products, 1978, 14th Ed., WashingtonD.C. 4.Salfinger Y., and Tortorello M.L. Fifth (Ed.), 2015, Compendium of Methods for the Microbiological Examination ofFoods, 5th Ed., American Public Health Association, Washington, D.C. 5.Isenberg, H.D. Clinical Microbiology Procedures Handbook. 2nd Edition. 6.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. 7.Wehr H. M. and Frank J. H., 2004, Standard Methods for the Microbiological Examination of Dairy Products, 17th Ed.,APHA Inc., Washington, D.C. |
| Customized Product Available | No |
Write Your Own Review
Clostridial Agar
As low as
$51.70
Perfringens Agar Base (O.P.S.P.)
As low as
$248.60
Upsell Products
HiCrome™ Clostridial Agar Base
As low as
$70.40
Reinforced HiVeg™ Medium for Clostridia
As low as
$60.50
Cooked M Medium
As low as
$52.80
Perfringens Agar Plate
As low as
$154.00