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SPS HiVeg™ Agar, Modified

Name: SPS HiVeg™ Agar, Modified
SKU: MV898
Price: 256.30 USD
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MV898

Recommended for selective isolation and enumeration of Clostridium perfringens from foodtuffs.

Description

Intended Use

SPS HiVeg Agar, Modified is used for the selective isolation and enumeration of Clostridium perfringens from foods.

Composition

Ingredients	Grams/Litre
HiVeg hydrolysate	15.0
Yeast extract	10.0
Ferric citrate	0.5
Sodium sulphite	0.5
Sodium thioglycollate	0.1
Polysorbate 80	0.05
Sulphadiazine	0.12
Polymyxin B sulphate	0.01
Agar	15.0
Final pH (at 25°C)	7.0 ± 0.2

Formula adjusted, standardized to suit performance parameters.

Product Profile

Vegetable based (Code MV)®: MV898, HiVeg hydrolysate

Animal based (Code M): M898, Casein enzymic hydrolysate

Recommended for: Selective isolation and enumeration of Clostridium perfringens from foods.

Reconstitution: 41.28 g/l

Quantity on preparation (500g): 12.11 L

pH (25°C): 7.0 ± 0.2

Supplement: None

Sterilization: 121°C / 15 minutes

Storage: Dry Medium and Prepared Medium 2 - 8°C.

Directions

Suspend 41.28 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 pour in sterile petri plates containing inoculum. Allow to solidify and if desired, pour the cover layer using about 5 ml sterile medium. Incubate anaerobically.

Principle and Interpretation

SPS HiVeg Agar, Modified is prepared by using HiVeg hydrolysate which is free of BSE/TSE risks. SPS HiVeg Agar, Modified is the modification of SPS (Sulphite Polymyxin Sulphadiazine) Agar developed by Angelotti et al (1) which is based on the medium described by Mossel et al (2, 3) for selective isolation and enumeration of Clostridium perfringens from foods.

HiVeg hydrolysate and yeast extract supply nitrogenous compounds, vitamin B complex and other essential growth nutrients to the growing Clostridium perfringens. This organism reduces sulphite to sulphide which reacts with ferric citrate to form a black precipitate of iron sulphide and hence the colonies appear black. Sorbitan monooleate (Polysorbate 80) supplies fatty acids to the organisms. Polymyxin B and Sulphadiazine inhibit a wide variety of gram-positive and gram-negative bacteria. Sodium thioglycollate is a reducing agent. Few organisms found in food other than Clostridium perfringens also form black colonies on this medium. Some strains of Clostridium perfringens fail to grow on this medium.

Quality Control

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

Gelling: Firm, comparable with 1.5% Agar gel.

Colour and Clarity: Medium amber coloured, slightly opalescent gel forms in petri plates.

Reaction: Reaction of 4.13% 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 under anaerobic conditions.

Organisms (ATCC)	Inoculum (CFU)	Growth	Colour of colony
Clostridium perfringens (12924)	10²-10³	good - luxuriant	black
Clostridium sporogenes (11437)	10²-10³	poor - good	black
Escherichia coli (25922)	10²-10³	inhibited	-
Staphylococcus aureus (25923)	10²-10³	poor - good	white

References

Angelotti, et al, 1962, Appl. Microbiol., 10:193.
Mossel, et al, 1956, J. Appl. Microbiol., 19:142.
Mossel, 1959, J. Sci. Food Agric., 19:662.

Product Information

More Information
Product Name	SPS HiVeg™ Agar, Modified
SKU	MV898
Product Type	HiVeg™
Physical Form	Powder
Origin	Animal Free (Veg)
Packaging type	HDPE
References	1. American Public Health Association, Standard Methods for the Examination of Dairy Products, 1978, 14th Ed., WashingtonD.C.2.Angelotti R., Han H. E., Foter M. J. and Lewis K. H., 1962, Appl. Microbiol., 10:193.C. M. A. and Zoutewelle G., 1956, J. Appl. Microbiol., 19:144.Isenberg, H.D. Clinical Microbiology Procedures Handbook nd Edition.5.Jorgensen, J.H., Pfaller, M.A., Carroll, K.C., Funke, G., Landry, M.L., Richter, S.S and Warnock., D.W. (2015) Manual ofClinical Microbiology, 11th Edition. Vol. 1.6.MacFaddin J. F., 1985, Media for Isolation-Cultivation-Identification-Maintenance of Medical Bacteria, Vol. 1, Williams andWilkins, Baltimore7.Mossel R. S., 1959, J. Sci. Food Agric., 19:662.8.Mossel D. A. A., De Bruit A. S., Van Dipen H. M. J., Vendring9.Salfinger Y., and Tortorello M., 2015, Compendium of Methods for the Microbiological Examination of Foods, 5th Ed.,American Public Health Association, Washington, D.C.10.Wehr H. M. and Frank J. H., 2004, Standard Methods for the Microbiological Examination of Dairy Products, 17thEd., APHA Inc., Washington, D.C.
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