Enumeration of Clostridium botulinum spores in meats by a pour-plate procedure-Reference-Cited by-同舟云学术

Enumeration of Clostridium botulinum spores in meats by a pour-plate procedure

Published:1977-06-01 Issue:6 Volume:23 Page:829-832
ISSN:0008-4166
Container-title:Canadian Journal of Microbiology
language:en
Short-container-title:Can. J. Microbiol.

Author:

Hauschild A. H. W.,Hilsheimer R.

Abstract

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.

Publisher

Canadian Science Publishing

Subject

Genetics,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Immunology,Microbiology

Link

http://www.nrcresearchpress.com/doi/pdf/10.1139/m77-122

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