New product for detection of thermophilic anaerobes in canned foods

Microbiology specialist Lab M has added a new product to its range of dehydrated culture media for the detection of anaerobic organisms associated with sulphide spoilage in food.

Using a modification of a formulation originally developed by the National Canners Association of America, Lab M’s new Iron Sulphite Agar is able to detect those organisms associated with sulphide spoilage of 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 TSC.

 

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One response to “New product for detection of thermophilic anaerobes in canned foods”

  1. Diane Moore says:

    what recourse does a consumer have against the manufacturer when a product with sulphide spoilage is purchased?

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