Agar medium detects organisms causing sulphide spoilage

Sulphide spoilage of low acid canned foods, such as meat, milk and vegetables, is associated with anaerobic sulphide-reducing spore forming bacteria such as the thermophilic Desulfotomaculum nigrificans and also the mesophilic Clostridium sporogenes. Lab M’s new Iron Suphite Agar detects anaerobic organisms associated with sulphide spoilage in food. It is a versatile medium that can be used with 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 reduce sodium sulphite content supports improved detection of some strains of CI. sporogenes. Lab M