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Foodborne Pathogens Testing Guide

Foodborne Pathogens Testing Guide
32Pages

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Thermo Scientific Food Testing Solutions foodborne pathogens Easily and accurately identify foodborne pathogens using Thermo Scientic culture and rapid biochemical test products.

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Contents of Foodborne Organisms © Escherichia coli and Coliforms © Diarrheagenic Escherichia coli Products available for the detection, isolation and identification of foodborne pathogens include but are not limited to the organisms listed in this reference. For more information on our complete range of Thermo Scientific microbiology solutions, please contact your local sales representative at 1-800-255-6730, or visit www.thermoscientific.com/remel.

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thermo Scientic Food Testing Solutions The Thermo Scientific microbiology portfolio includes an extensive range of products for the isolation, identification and enumeration of foodborne pathogens. These products range from culture media and diagnostic kits to quality control organisms. Our focus on providing quality products, on-time delivery and superior support is matched by our commitment to provide complete solutions that meet your testing needs. The Thermo Scientific Food Testing Solutions guide illustrates how our Oxoid and Remel brand microbiology products fit into the workow of a...

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Salmonella Salmonella is a Gram-negative, rod-shaped, motile bacterium that can cause diarrheal illness in humans.1 Salmonellosis is the most frequently reported cause of foodborne illness. An estimated 1.2 million cases occur annually in the United States; of these, approximately 42,000 are laboratory-confirmed cases reported to Centers for Disease Control and Prevention.2 Foods often contaminated with Salmonella include meat, poultry, milk and dairy products, eggs, seafood, and some fruits and vegetables. Testing Protocol for Salmonella in Most Food Types3 enriChment Test Portion +...

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Salmonella Enrichment Buffered Peptone Water Buffered Peptone Water, Dry-Bag w/ filter Buffered Peptone Water, Dry-Bag w/o filter Lactose Broth Lactose Broth, Dry-Bag w/o filter Nutrient Broth Product Description Rappaport-Vassiladis Enrichment Broth Tetrathionate Broth Base Bismuth Sulfite Agar Bismuth Sulfite Agar, RapiDCM Hektoen Enteric Agar Hektoen Enteric Agar Xylose Lysine Desoxycholate (XLD) Agar Xylose Lysine Desoxycholate (XLD) Agar Product Description Urea Broth, Rapid BactiDrop Indole, Kovacs Indole Reagent, Kovacs Micro-ID Identification System (AOAC) Salmonella O Polyvalent...

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Listeria monocytogenes Listeria monocytogenes is a Gram-positive, non-spore forming rod with agella.1 There are approximately 1,600 Listeriosis cases reported annually in the United States. In 2011, contaminated cantaloupes caused 30 deaths and infected 146 persons with four outbreak-associated strains of Listeria monocytogenes.2 Listeria monocytogenes has previously contaminated a wide variety of foods such as uncooked meats, vegetables, cooked and processed foods, hot dogs, deli meat, smoked seafood, unpasteurized (raw) milk and cheeses. Testing Protocol for Listeria monocytogenes in Most...

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Listeria monocytogenes Enrichment Product Description Oxford Agar, Modified PALCAM Agar Base PALCAM Selective Supplement Yeast Extract Product Description Gram Stain Kit Plastic Tray Micro-ID Listeria Identification System Product Description Tryptone Soya Broth Tryptose Broth Yeast Extract Listeria Antisera Set (8 O-antisera & 4 H-antisera) Culti-Loops Listeria monocytogenes ATCC 7644 Culti-Loops Listeria innocua ATCC 33090 Culti-Loops Listeria grayi ATCC® 25401™† Quality Control Oxford Agar Base, Modified Listeria Selective Supplement Buffered Listeria Enrichment Broth Product Description...

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escherichia coli and Coliforms Escherichia coli are Gram-negative, facultative anaerobe, rod-shaped bacteria. E. coli are commonly found in the intestine of humans and warm-blooded animals. Most strains of E. coli are not pathogenic; however presence of E. coli in food is an indicator of fecal contamination. Coliforms are a group of Gramnegative, facultative anaerobic rod-shaped bacteria that ferment lactose to produce acid and gas under certain conditions. The detection of coliforms is used as an indicator of sanitary conditions in a food-processing facility. In the United States, E. coli...

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Escherichia coli and Coliforms Testing Protocol for Escherichia coli and Coliforms in Most Food Types2 Solid Medium Method - Coliforms Preparation Test Portion + Butterfield’s Phosphate-Buffered Water Blend and prepare dilutions ISOLATION Transfer 2mL of each dilution into a petri dish and follow one of the two pour plate methods using Violet Red Bile Agar (VRBA) and/or Tryptic Soy Agar Incubate for 18 – 24 hr at 35°C Confirmation Pick 10 representative colonies and transfer to Brilliant Green Lactose Bile Broth Incubate for 24 – 48 hr at 35°C Identification Gram Strain LST-MUG Method for...

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Escherichia coli and Coliforms Preparation Phosphate Buffer, Butterfield’s, 90mL Phosphate Buffer, Butterfield’s, 99mL Phosphate Buffer, Butterfield’s, 225mL Product Description Lauryl Tryptose Broth Product Description Lauryl Tryptose Broth - RapiDCM Lauryl Tryptose Broth Violet Red Bile Agar, 200mL Violet Red Bile Agar Violet Red Bile Agar - RapiDCM Product Description Brilliant Green Bile Broth (w/Lactose), 2% Brilliant Green Bile Broth (w/Lactose), 2% Brilliant Green Bile Broth, 2% Lauryl Tryptose Broth Plate Count Agar Plate Count Agar (Standard Method Agar) Product Description Gram...

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diarrheagenic escherichia coli Diarrheagenic E. coli (commonly known as pathogenic E. coli ), are a group of E. coli which cause diarrheal disease in humans. There are four groups of diarrheagenic E. coli which have previously been associated with foodborne illness; enterotoxigenic E. coli (ETEC), enteropathogenic E. coli (EPEC), enterohemorrhagic E. coli (EHEC) and enteroinvasive E. coli (EIEC). These groups are classified by their virulence factors and can be identified by their virulence traits. These pathogenic E. coli groups have been associated with the following food types: •...

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Foodborne Pathogens Testing Guide 32Pages

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Foodborne Pathogens Testing Guide
32Pages