Literature DB >> 326365

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

A H Hauschild, R Hilsheimer.   

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.

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Year:  1977        PMID: 326365     DOI: 10.1139/m77-122

Source DB:  PubMed          Journal:  Can J Microbiol        ISSN: 0008-4166            Impact factor:   2.419


  2 in total

Review 1.  Laboratory diagnostics of botulism.

Authors:  Miia Lindström; Hannu Korkeala
Journal:  Clin Microbiol Rev       Date:  2006-04       Impact factor: 26.132

Review 2.  Systematic Assessment of Nonproteolytic Clostridium botulinum Spores for Heat Resistance.

Authors:  Ewelina Wachnicka; Sandra C Stringer; Gary C Barker; Michael W Peck
Journal:  Appl Environ Microbiol       Date:  2016-09-16       Impact factor: 4.792

  2 in total

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