Microbiological Media

Clostridium perfringens food poisoning is one of the most common types of human food borne illness (1). The foods usually involved are cooked meat or poultry products containing large numbers of viable cells.

Clostridium perfringens food poisoning is one of the most common types of human food borne illness (1). The foods usually involved are cooked meat or poultry products containing large numbers of viable cells.

Sterile stabilized emulsion of egg yolk recommended for use in various culture media.

Recommended for use in Baird Parker Medium for identification of Staphylococci.

Coliform organism is a term used to designate the lactose-fermenting Enterobacteria such as Escherichia coli and Enterobacter . Enterobacteriaceae forms a large group of gram-negative bacteria that inhabit intestinal tract of warmblooded animals.

Coliform organism is a term used to designate the lactose-fermenting Enterobacteria such as Escherichia coli and Enterobacter . Enterobacteriaceae forms a large group of gram-negative bacteria that inhabit intestinal tract of warmblooded animals.

Coliform organism is a term used to designate the lactose-fermenting Enterobacteria such as Escherichia coli and Enterobacter . Enterobacteriaceae forms a large group of gram-negative bacteria that inhabit intestinal tract of warmblooded animals.

Hiveg media using lactose, the medium can be used for isolation of E. coli.

Hiveg media using lactose, the medium can be used for isolation of E. coli.

Hiveg media using lactose, the medium can be used for isolation of E. coli.

Lactic acid bacteria found in dairy products are a diverse group consisting primarily of Streptococcus, Lactococcus, Leuconostoc and homofermentative and heterofermentative Lactobacillus species . Testing for lactic acid bacteria in dairy products

Lactic acid bacteria found in dairy products are a diverse group consisting primarily of Streptococcus, Lactococcus, Leuconostoc and homofermentative and heterofermentative Lactobacillus species . Testing for lactic acid bacteria in dairy products