Handbook of Culture Media for Food and Water Microbiology

Handbook of Culture Media forFood and Water Microbiology3rd Edition

Edited by

Janet E. L. CorryDepartment of Clinical Veterinary Science, University of Bristol, Bristol, UK

Gordon D. W. CurtisPurbeck, Horton-cum-Studley, Oxford, UK

Rosamund M. BairdDept. of Pharmacy and Pharmacology, University of Bath, Bath, UK

RSC Publishing

Contents

PartiReviews of Culture Media

Chapter 1 Some Practical and Statistical Aspects of the ComparativeEvaluation of Microbiological Culture Media 3B. Jarvis

1.1 Introduction 41.2 Standardisation of the Inoculum 51.3 Quality Testing Methods for Media 6

1.3.1 Solid Media 61.3.2 Liquid Media 7

1.4 Statistical Aspects of Methods Used for the QualityControl of Solid Media 81.4.1 Technical Errors of Colony Count Methods 81.4.2 Some Statistical Aspects of Colony Counts 91.4.3 Does the Productivity Ratio Provide a Valid

Measure of Comparability? 161.4.4 Selectivity Factor and Specificity 20

1.5 Statistical Consideration of Methods for QualityAssessment of Liquid Media 221.5.1 General Considerations 221.5.2 . Statistical Probability of a Positive Response

Using a Single-tube Dilution Series 221.5.3 Statistical Probability of a Positive Response

Using Multiple-tube Dilution Series 251.5.4 Assessing the Significance of Differences

between MPN Results 27

Handbook of Culture Media for Food and Water Microbiology, 3rd EditionEdited by Janet E. L. Corry, Gordon D. W. Curtis and Rosamund M. Baird© J- E. L. Corry, G. D. W. Curtis and R. M. Baird 2012Published by the Royal Society of Chemistry, www.rsc.org

vi Contents

1.6 Future Development of Procedures for the QualityAssessment of Culture Media 31

1.7 Conclusion 31Acknowledgements 32References 33

Chapter 2 Recovery of Stressed Microorganisms 39P. J. Stephens and B. M. Mackey

2.1 Introduction 402.2 Effects of Stress on Cell Structures and Components 41

2.2.1 Damage to the Cytoplasmic Membrane 412.2.2 Damage to the Gram-negative Outer

Membrane 412.2.3 Damage to Ribosomes and RNA 412.2.4 Damage to DNA 42

2.3 Manifestations of Injury 432.3.1 Sensitivity to Selective Agents 432.3.2 Sensitivity to Secondary Stresses 442.3.3 Increased Lag Period 452.3.4 Sensitivity to Oxidative Stress 45

2.4 Methods for Detecting and Recovering Stressed Cells 492.4.1 Resuscitation Methods for Use when

Estimating Microbial Numbers 502.4.2 Methods for Presence/Absence Screening 522.4.3 Preventing Death of Injured Cells from

Oxidative Stress During Recovery Procedures 522.5 Viable but Non-culturable Cells 542.6 Future Developments 55References 56

Chapter 3 Culture Media for the Detection and Enumeration ofClostridia in Food 66Matthias Fischer, Sha Zhu and Ellen de Ree

3.1 Introduction 673.2 Factors Affecting the Isolation of Clostridium spp. 693.3 Media for Sulfite-reducing Clostridia

as an Indicator Group 703.3.1 Iron Sulfite Agar 723.3.2 Bryant Burkey Lactose (BBL) Broth 733.3.3 Differential Reinforced Clostridial Medium

(DRCM) and Differential ReinforcedClostridial Agar 73

Contents vii

3.3.4 Sulfite Cycloserine Azide Agar (SCA) 733.3.5 Differential Clostridial Agar (DCA) 73

3.4 Media for Clostridium perfringens 743.4.1 Sulfite Polymyxin Sulfadiazine Agar (SPS) 753.4.2 Tryptose Sulfite Cycloserine Medium (TSC) 753.4.3 TSC-MUP(MUP-ONPGTest) 753.4.4 Oleandomycin Polymyxin Sulfadiazine

Perfringens Agar (OPSPA) 763.4.5 Liquid Media for the Isolation of C. perfringens 113.4.6 Rapid Perfringens Medium (RPM) 773.4.7 Iron Milk Medium (IMM) 783.4.8 Lactose Sulfite Broth (LS) 783.4.9 Reinforced Clostridial Medium (RCM) 78

3.5 Media and Methods for Clostridium botulinum 793.5.1 Cooked Meat Medium and Trypticase Peptone

Glucose Yeast-extract Beef-extract Medium 803.6 Detection of Clostridium difficile 81

3.6.1 Cycloserine Cefoxitin Fructose Agar (CCFA) 813.6.2 Cycloserine Hydrochloride, Moxalactam and

Norfloxacin (CDMN) Agar and Broth 823.7 Conclusions 83References 83

Chapter 4 Culture Media for Bacillus spp. and Related Genera Relevantto Foods 90Dagmar Fritze and Rildiger Pukall

4.1 Introduction: Systematics of the Group 914.2 Relevance to Food 94

4.2.1 Detection and Enumeration of Cells andSpores of Aerobic Spore-forming Bacteria 95

4.2.2 Media for Detecting and Enumerating AerobicSpore-forming Bacteria 98

4.2.3 Selective Media for the Detection of AerobicSpore-fonning Bacteria 98

4.3 Physiological Groups of Aerobic Spore Formers 994.3.1 Individual Species or Groups of Species in

Detail 102References 110

Chapter 5 Culture Media and Methods for the Isolation of Listeriamonocytogenes 115R. R. Beumer and G. D. W. Curtis

5.1 Introduction 1165.2 Listeria Enrichment Broths 117

Contents

5.3 Isolation Media for Listeria spp. 1195.4 Methods 121References 124

Chapter 6 Culture Media Used in the Detection and Enumeration ofCoagulase-positive Staphylococci 130Peter Zangerl and Heinz Becker

6.1 Introduction 1316.2 Selective Culture Media for Detection and

Enumeration of Coagulase-positive Staphylococci(S. aureus) 1336.2.1 Selective Solid Media 1346.2.2 Selective Liquid Media for the Detection of

Low Numbers of Coagulase-positiveStaphylococci 141

6.3 Confirmation and Rapid Identification 1436.4 Thermonuclease Assay (Screening for High Numbers

of Coagulase-positive Staphylococci in Food) 1446.5 Conclusions 145References 145

Chapter 7 Culture Media for Enterococci 155Gu'nter Klein and Gerhard Reuter

7.1 Introduction 1567.2 Requirements and Composition of Selective Media for

Isolating Enterococci 1607.2.1 Selective Agents 1607.2.2 Indicators 1617.2.3 Growth Factors 161

7.3 Comparisons of Selective Media for IsolatingEnterococci from Food 1637.3.1 Aesculin Bile Azide Medium (ABA = ECS) 1637.3.2 Citrate Azide Tween Carbonate Agar

(CATC) 1647.3.3 Kanamycin Aesculin Azide Agar (KAA) 1647.3.4 Slanetz and Bartley Medium

(M-Enterococcus; ME) 1657.3.5 Thallous Acetate Tetrazolium Glucose Agar

(T1TG) 1657.4 Considerations for the Correct Use of the Selective

Cultivation Procedure 1677.4.1 Sublethally Damaged Cells 167

Contents ix

7.4.2 Storage of Ready-to-use Plates 1677.4.3 Confirmatory Tests 167

References 169

Chapter 8 Culture Media for Lactic Acid Bacteria 174U. Schillinger and W. H. Holzapfel

8.18.28.3

8.4

8.58.68.7

IntroductionElective Media for Lactic Acid BacteriaSelective Media8.3.1 Lactobacillus .8.3.2 Leuconostoc8.3.3 Pediococcus8.3.4 Carnobacterium8.3.5 Lactococcus8.3.6 Tetragenococcus8.3.7 OenococcusEnumeration of Different LAB in Dairy andProbiotic ProductsDetection of Probiotic LAB from the IntestineAntimicrobial Susceptibility Testing of LABConclusions

References

175175177177178179180181181181

182185186186186

Chapter 9 Culture Media for Non-sporulating Gram-positive,Catalase-positive Food Spoilage Bacteria 193G. A. Gardner and R. A. Holley

9.1 Introduction 1939.2 Total Colony Counts 1949.3 Selective Isolation Media 194

9.3.1 Micrococcaceae 1949.3.2 Brochothrix spp. 1959.3.3 Other Genera 195

9.4 Identification 195References 197

Chapter 10 Culture Media for the Detection and Enumeration ofBifidobacteria in Food Production 199Eoin Barrett, Paola Mattarelli, Paul J. Simpson, PaulW. O'Toole, Gerald F. Fitzgerald, R. Paul Ross andCatherine Stanton

10.1 Introduction 20010.2 Taxonomy of Bifidobacterium Species 201

x Contents

10.3 Elective Media 20210.4 Selective Media 203

10.4.1 Recovery from Natural Habitats 20510.4.2 Enumeration from Fermented Milk Products 21210.4.3 Conclusions on Selective Media 219

10.5 Stressed Cells 21910.6 Non-culture-dependent Enumeration 22010.7 Conclusions 220References 221

Chapter 11 Culture Media for Leuconostoc gasicomitatum 228Elina J. Vihavainen and K. Johanna Bjorkroth

11.1 Leuconostoc gasicomitatum as a Niche SpoilageOrganism 22811.1.1 Spoilage Characteristics 22911.1.2 Control of L. gasicomitatum in the Food

Industry 22911.2 Media for Enumeration of L. gasicomitatum 23011.3 Identification of L. gasicomitatum 230References 231

Chapter 12 Culture Media for Detection and Enumeration of "Total"Enterobacteriaceae, Coliforms and Escherichia coli fromFoods 233M. Manafi

12.112.212.312.412.512.6

12.7

12.8

IntroductionIndicator and Index ConceptEnterobacteriaceaeTotal Coliforms, Faecal Coliforms and E. coliMedia for the Specific GroupConventional Media12.6.1 Liquid Media12.6.2 Solid MediaDetection and Enumeration of E. coli and Coliformsusing Enzymatic Methods12.7.1 E. coli12.1.2 Coliforms12.7.3 Simultaneous Detection of E. coli and

Coliforms12.7.4 Detection MethodsConcluding Remarks

AcknowledgementReferences

233234234235235235235237

240240240

241242250253253

Contents xi

Chapter 13 Culture Media for the Isolation of Salmonella 261K. A. Mooijman

13.1 Introduction 26213.2 Pre-enrichment 264

13.2.1 Addition of Supplements to Pre-enrichmentBroths 266

13.3 Selective Enrichment 26813.3.1 Tetrathionate Media . 26813.3.2 Selenite-based Media 27013.3.3 Rappaport Medium 27013.3.4 Selective Media Use 27013.3.5 Modifications 271

13.4 Selective Plating 27213.5 Enumeration 280References 281

Chapter 14 Culture Media for the Isolation of Shigella spp. 287Mohammad Aminul Islam

14.1 Introduction14.2 Enrichment and Isolation Procedures for

Food and Water14.2.1 Shigella Broth14.2.2 Gram-negative Broth14.2.3 Selenite Cystine Broth14.2.4 Isolation Media14.2.5 Alternative Culture Media Evaluated

14.3 ConclusionsReferences

287

289290290291291294295296

Chapter 15 Culture Media for the Isolation of Yersinia enterocoliticafrom Foods 298Enne de Boer

299301304304307311311313

15.115.215.315.415.515.615.7

IntroductionEnrichmentAlkaline TreatmentPlating MediaIdentificationStandard MethodsDiscussion

References

xii Contents

Chapter 16 Culture Media for the Isolation of DiarrhoeagenicEscherichia coli from Foods 321Annet E. Heuvelink

16.1 Introduction 32216.2 Importance of Diarrhoeagenic E. coli as

Food-borne Pathogens 32216.3 Isolation of Diarrhoeagenic E. coli from Foods 32316.4 Isolation of VTEC from Foods 324

16.4.1 Enrichment 32516.4.2 Immunocapture 32816.4.3 Acid Treatment 32916.4.4 Comparative Studies on Enrichment

Procedures 33016.4.5 Plating Media 33516.4.6 Comparative Studies on Plating Media 34116.4.7 Confirmation and Identification 34416.4.8 Standardised Methods for E. coli O\51:H1 345

16.5 Concluding Remarks 346References 347

Chapter 17 Culture Media for Isolating Cronobacter species(Enterobacter sakazakii) 357Carol Iversen and Patrick Druggan

17.1 Background 35717.2 Isolation Media 359

17.2.1 Pre-enrichment 35917.2.2 Enrichment 36217.2.3 Isolation and Enumeration 36317.2.4 Confirmation 370

17.3 The Future 372References 373

Chapter 18 Culture Media for the Isolation and Enumeration ofPathogenic Vibrio Species in Foods and EnvironmentalSamples 377James D. Oliver

18.1 Introduction 37818.2 The Occurrence of Pathogenic Vibrios in Foods 378

18.2.1 V. cholerae 37818.2.2 V. parahaemolyticus 37918.2.3 V. vulnificus 37918.2.4 Other Vibrios 380

Contents xiii

18.3 The Need for Selective Media for the Enrichment andIsolation of Vibrios 38018.3.1 Mode of Action of Agents Employed in

Vibrio-selective Media 38118.4 Enrichment Broths for Vibrios 381

18.4.1 V. chokrae 38218.4.2 V. parahaemolyticus 38218.4.3 V. vulnificus - 38418.4.4 Other Vibrios - 385

18.5 Plating Media for Vibrios 38518.5.1 Plating Media for V. cholerae 38818.5.2 Plating Media for V. parahaemolyticus 38918.5.3 Plating Media for V. vulnificus 39118.5.4 Plating Media for Other Vibrios 394

18.6 Recommended Culture Media 39418.6.1 V. chokrae 39418.6.2 V. parahaemolyticus 39418.6.3 V. vulnificus 394

18.7 Identification of Vibrios 39418.8 ISO Standard Methods 395References 396

Chapter 19 Culture Media for the Isolation of Campylobacters,Helicobacters and Arcobacters 403Janet E. L. Corry and H. Ibrahim Atabay

19.1 Introduction19.2 Selective Media for Thermophilic Campylobacters

19.2.119.2.219.2.319.2.419.2.519.2.619.2.719.2.819.2.9

19.2.10

19.2.1119.2.1219.2.13

19.2.14

Basal MediaBloodFBP and Other Bloodless SupplementsStorage of Campylobacter Plating MediapHChoice of AntibioticsAntibiotic ActivityDevelopment of Plating MediaMembrane Filter MethodEnrichment Methods for Isolationfrom FoodEffect of DamageIsolation from SurfacesAtmosphere during Incubation ofEnrichment MediaOptimum Methods for Detection andEnumeration of Campylobacters in PoultryProducts and Other Foods

404405415416416416417417417418420

422422424

425

426

xiv Contents

19.2.15 Comparisons of Media for Isolation fromFaeces 427

19.2.16 Standard Methods for Detection ofThermophilic Campylobacters in Foods 427

19.3 Isolation Methods for Arcobacter Species 42819.3.1 Comparisons of Methods for Isolation of

Arcobacter spp. 42819.4 Detection Methods for Helicobacter Species 429

19.4.1 Selective Media for H. pylori 43119.4.2 Helicobacter pullorum 432

19.5 Conclusions 434References 435

Chapter 20 Culture Media for the Isolation of Aeromonas spp. andPlesiomonas shigelloides 451Ildefonso Perales

20.120.2

20.320.4

TaxonomyIdentification of Aeromonas spp. and Plesiomonasshigelloides in the LaboratorySignificance of Aeromonas spp. in FoodsCulture Media Components

20.4.1 Basal Media20.4.2 Selective Systems20.4.3 Diagnostic Systems20.4.4 Incubation Temperature20.4.5 Atmosphere20.4.6 Plating Media20.4.7 Enrichment Media20.4.8 Comparisons of Media for Isolation from

Foods20.4.9 Recommended Culture Media

20.4.10 Culture Media for Plesiomonas shigelloidesReferences

452

454455457457458460462462463467

468470470472

Chapter 21 Culture Media for Food Spoilage Bacteria of theOrder Pseudomonadales: Pseudomonas, Acinetobacterand Psychrobacter spp. 482Patrick Druggan and Carol Iversen

21.1 Introduction 48321.2 Acinetobacter spp. 48421.3 Psychrobacter spp. 48521.4 Pseudomonas spp. 48521.5 Culture Media 487

Contents xv

21.5.1 Differential Features 48721.5.2 Enrichment 48921.5.3 Selective Plating Media 49021.5.4 Identification 496

21.6 Conclusions 502References 502

Chapter 22 Culture Media for Food-associated Genera in the FamilyFlavobacteriaceae 508Celia J. Hugo and P. ./. Jooste

22 A22.2

22.3

22.4

IntroductionIsolation, Cultivation and Maintenance Media22.2.1 Bergeyella22.2.2 Chryscohacterium spp.22.2.3 Empedobacter brevis22.2 A Flagellimonas22.2.5 Flavobacterium spp.22.2.6 Myroides spp.22.2.7 Salegentibacter spp.22.2.8 Tenacihaculum spp.22.2.9 Vitellibacter

22.2.10 WeekscHa spp.Differentiation of Food-associatedFlavobacteriaceac22.3.1 Phenotypic Characteristics22.3.2 Chemotaxonomic Characteristics

ConclusionsReferences

508510517517526527527533533534537537

537538542545545

Chapter 23 Culture Media for Detecting and Enumerating Yeasts andMoulds 557Larry R. Beuchat and Tibor Deak

23.1 Introduction23.2 Sampling Procedure

23.2.1 Preparation of Samples23.2.2 Diluent23.2.3 Plating versus MPN Method23.2.4 Incubation23.2.5 Culture Media23.2.6 Rapid and Non-traditional Techniques23.2.7 Interpretation of Data23.2.8 Precautions

References

558561561562563563564573577578579

xvi Contents

Chapter 24 Culture Media for the Detection and Enumeration ofLegionella Species in Water 596Simon in't Veld and Harm Veenendaal

24.1 Introduction 59724.2 Development of Different Culture Media for the

Enumeration of Legionella 59824.3 Procedure for the Preliminary Treatment of

Samples 60024.3.1 Concentration Techniques 60024.3.2 Confirmation Tests for Presumptive

Legionella Colonies 601References 601

Chapter 25 Culture Media for the Isolation and Enumeration ofMicroorganisms from Waters 605/ . Watkins and D. Sartory

25.1 Introduction 60525.2 A Brief History of Water Microbiology 60625.3 Methods and Media Used for the Isolation of

Bacteria from Water 60625.3.1 Techniques and Media for Indicator

Organisms 60625.3.2 Coliforms, Faecal Coliforms and

E. coli 60825.3.3 Enterococci and Streptococci 61025.3.4 Sulfite-reducing Clostridia and Clostridium

perfringens 61225.3.5 Culturable Heterotrophic Bacteria

(Plate Counts) 61325.4 Techniques and Media for Pathogenic

Organisms 61425.4.1 Aeromonas and Pseudomonas spp.,

particularly Pseudomonas aeruginosa 61425.4.2 Staphylococcus aureus (Coagulase-positive

Staphylococci) 61525.4.3 Salmonella spp., Shigella spp. and E. coli

O157:H7 61625.4.4 Campylobacter spp. 61625.4.5 Yersinia and Vibrio 61725.4.6 Cryptosporidium and Giardia 617

25.5 Conclusions 617References 618

26.126.226.326.426.526.626.726.8

26.9

IntroductionNaturally Occurring SugarsNomenclatureGlycone or Aglycone?InductionTransportationHydrolysisSynthetic Substrates26.8.1 Fluorogens26.8.2 Chromogcns26.8.3 Trojan HorsesConclusions

AcknowledgementsGlossaryReferences

Contents xvii

Chapter 26 Chromogens, Fluorogens, Trojan Horses and their Use inCulture Media 623Patrick Druggan

623624624626628629632632633635637640640640641

Part 2Pharmacopoeia of Culture Media

Notes on the Use of the Monographs 649

Classification 649Composition 649Preparation 650Physical Properties 650Shelf Life 650Resuscitation of Stressed Organisms 651Drying of Poured Plates 651Incubation Temperatures 651Reading of.Results and Interpretation 651Quality Assessment: Test Strains 651Methods 652Criteria 652References 653

Summary of Organisms and Recommended Media 654Agar Listeria according to Ottaviani and Agosti (ALOA) 658All Purpose Tween (APT) agar - modified (for H2O2

detection) 663Aspergillus flavus and parasiticus agar (AFPA) 666Baird-Parker agar 669

Contents

Baird-Parker Liquid (LBP) medium 674Bile Aesculin Agar (BAA) 677Bile Salts Irgasan Brilliant Green (BSIBG) agar 680Bismuth sulfite agar 683Bolton broth 687Briggs agar 690Brilliant Green Bile (BGB) broth 693Buffered Cefamandole Polymyxin Anisomycina-Ketoglutarate (BMPAot) Agar 696Buffered Charcoal Yeast Extract (BCYE) agar 698Cefixime Tellurite Sorbitol MacConkey (CT-SMAC) agar 701Cefoperazone Amphotericin Teicoplanin (CAT) agar 704Cefoperazone Amphotericin Teicoplanin (CAT) broth(Arcobacter Selective broth) 707Cefsulodin Irgasan Novobiocin (CIN) agar 710Cellobiose Polymyxin B Colistin (CPC) agar 713Cephaloridine Fucidin Cetrimide (CFC) agar 716Charcoal Cefoperazone Deoxycholate (CCD)agar - modified 719Charcoal Cefoperazone Deoxycholate (CCD) broth 722Citrate Azide Tween Carbonate (CATC) agar 725Cresol Red Thallium Acetate Sucrose (CTAS) agar 728Diagnostic Salmonella Selective Semisolid Medium(DIASALM) 731Dichloran Glycerol (DG18) agar 735Dichloran Rose Bengal Chloramphenicol (DRBC) agar 738Differential Clostridial Agar (DCA) 741Enterobacteriaceae Enrichment (EE) broth 744Enterococcosel (ECS) agar/broth with or withoutvancomycin 747Exeter Broth - modified (mEB) 751FDA Listeria Enrichment Broth (1995) 754Formate lactose glutamate medium - improved(syn. minerals modified glutamate medium) 757Fraser broth - modified and half Fraser broth 762Giolitti and Cantoni broth with Tween 80 (GCBT) 765Glycine Vancomycin Polymyxin Cycloheximide (GVPC)agar 769Hektoen Enteric (HE) agar 772Houf Arcobacter selective agar 775Houf Arcobacter selective broth 778Irgasan Ticarcillin Chlorate (ITC) broth 781Iron sulfite agar 784Kanamycin Aesculin Azide (KAA) agar 787Karmali Campylobacter selective agar 791

Contents

Lactobacillus Sorbic acid (LaS) agar (syn. Sorbic acidagar base) 794Lactose TTC Tergitol 7 agar 797Lauryl sulfate MUG X-gal (LMX) broth 801Lauryl tryptose broth 805Listeria monocytogenes blood agar (LMBA) 808L-S Differential (LSD) agar 811M 17 agar 814de Man, Rogosa and Sharpe (MRS) agar 817de Man, Rogosa and Sharpe agar with sorbic acid(MRS-S agar) 820Mannitol Egg Yolk Polymyxin (MEYP) agar 823Mannitol Lysine Crystal Violet Brilliant Green(MLCB) agar 826mE agar for Enterococci 830Membrane Lactose Glucuronide Agar (MLGA) 833M-Endo broth and agar 837M-Enterococcus (ME) agar 840M-FC medium 843M-PA agar - modified (A/-PA-C agar) 846Muller-Kauffmann tetrathionate broth 849Oleandomycin Polymyxin Sulfadiazine PerfringensAgar (OPSPA) 853Oxford agar 856Oxford agar - Modified (MC) 860Oxytetracycline Glucose Yeast extract (OGY) agar 863Phenol red brilliant green agar (Modified brilliantgreen agar) 866Plate Count Agar (PCA) 870Polymyxin Acriflavine Lithium chloride CeftazidimeAesculin Mannitol (PALCAM) agar 873Polymyxin pyruvate Egg yolk Mannitol Bromothymol blueAgar (PEMBA) 877Preston Campylobacter selective agar 881Preston enrichment broth 884Pseudomonas agar base with cetrimide and nalidixic acid 887R2A agar 890Rabbit Plasma Fibrinogen (RPF) agar 893Rambach agar (Propylene glycol deoxycholate neutralred agar) 898Rapid Perfringens Medium (RPM) 901Rappaport-Vassiliadis (RVS) broth 904Rappaport-Vassiliadis (MSRV) medium - semisolidmodification 908Rogosa agar 912

Contents

Rogosa agar - modified (pH 6.2) 915Rose Bengal Chloramphenicol (RBC) agar 918Salmonella Shigella Deoxycholate Calcium (SSDC) agar 921Selenite cystine broth 924Skirrow Campylobacter selective agar 927Starch Ampicillin Agar (SAA) 930Streptomycin Thallous Acetate Actidione (STAA) agar 933Sulfite Cycloserine Azide (SCA) agar 936Thallous acetate Tetrazolium Glucose (T1TG) agar 939Thiosulfate Citrate Bile salt Sucrose (TCBS) agar 942Tryptone Bile Agar (TBA) 945Tryptone Soy Broth with 10% NaCl and 1% SodiumPyruvate (PTSBS) 949Tryptose Sulfite Cycloserine (TSC) agar(without egg yolk) 952University of Vermont (UVM) broths I & II 956Violet Red Bile (VRB) agar (syn. violet red bile lactoseagar) 959Violet Red Bile Glucose (VRBG) agar 962Wadowsky Yee (MWY) agar - modified 965Xylose Lysine Deoxycholate (XLD) agar 968Xylose Lysine Tergitol 4 (XLT4) agar 972Yeast extract agar 975

Appendix: Testing Methods for Use in Quality Assurance ofCulture Media 977

Introduction 977Definition of Productivity Ratios (PRs) 977Definition of Selectivity Factor (SF) 978Absolute and Relative Growth Indices (AGI and RGI) 978Methods 978

Plated Media 978Liquid Media 983

Subject Index 986