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Lab M’s new Iron Sulphite Agar for detection of thermophilic anaerobes in canned foods

Lab M’s new Iron Sulphite Agar adds to our range of dehydrated culture media for the detection of thermophilic anaerobes. It is designed for culturing the sulphide spoilage organisms associated with low acid canned foods, such as meats, milk and vegetables.

This type of spoilage is associated with anaerobic sulphide-reducing spore forming bacteria such as the themophilic Desulfotomaculum nigrificans and also the mesophilic Clostridium sporogenes. Lab M’s Iron Sulphite Agar is a versatile medium that can be used with the standard industry methodologies - Deep-Shake Culture or Attenborough and Scarr membrane filter methods and can be incubated at temperatures suitable for the detection of thermophiles or mesophiles. Its reduced sodium sulphite content supports improved detection of some strains of Cl. sporogenes.

Lab M’s range of media for the detection of sulphite-reducing anaerobic organisms also includes Differential Reinforced Clostridial Medium ISO, Perfringens Agar OPSP and Perfringens Agar.

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Article first published : 18/11/2013