Enumeration of Clostridium botulinum spores in meats by a pour-plate procedure
| Autor: | R. Hilsheimer, A. H. W. Hauschild |
|---|---|
| Rok vydání: | 1977 |
| Předmět: |
Meat
food.ingredient Immunology Biology medicine.disease_cause Applied Microbiology and Biotechnology Microbiology food Yolk Clostridium botulinum Genetics medicine Enumeration Agar Food microbiology Food science Molecular Biology Spores Bacterial Bacteriological Techniques General Medicine Culture Media Spore embryonic structures Food Microbiology |
| Zdroj: | Canadian Journal of Microbiology. 23:829-832 |
| ISSN: | 1480-3275 0008-4166 |
| DOI: | 10.1139/m77-122 |
| Popis: | Colonies of Clostridium botulinum could be easily distinguished from meat particles by supplementing Wynne agar with 0.4% egg yolk. The pour-plate method was suitable for enumeration of C. botulinum, provided the medium was covered with a layer of agar containing 0.01% dithiothreitol. Viable counts of heat-treated spores were consistently higher in Wynne agar supplemented with egg yolk (Wynne-EY agar) than in Wynne agar alone. |
| Databáze: | OpenAIRE |
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