Description
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Food Poisoning by Bacillus cereus may occur when foods have been prepared and held without adequate refrigeration before being served. B. cereus is an adequate spore former which is commonly found in vegetables, many raw and processed foods, meat, cereals, pasteurized fresh milk and powdered milk. This organism causes gastrointestinal illness^4.Use Mannitol Egg Yolk Polymyxin Agar for cultivation and enumeration of Bacillus cereus in foods.
• Easy-to-differentiate: Acid produced in the fermentation of mannitol byBacillusspp other thatB. cereuscauses the phenol red indicator to change the colony color from pink to yellow.
• Selective: Polymyxin B is a selective agent which inhibits many gram-negative bacilli and gram-positive cocci.
• Recommended by AOAC and APHA: Recommended by the Association of Official Analytical Chemists (AOAC) and the American Public Health Association (APHA).^1-3
• Ready-to-use: Convenience of prepared media.This medium contains beef extract and peptones that supply nitrogen, amino acids, and peptides necessary for bacterial growth. Mannitol is the carbon source. Acid produced in the fermentation of mannitol by Bacillus spp other that B. cereus causes the phenol red indicator to change the colony color from pink to yellow. B. cereus does not ferment mannitol and produces pink colonies on MEP Agar. Egg yolk supplies lecithin and serves to reduce the toxic effect of organic peroxides which may accumulate in the agar. Lecithinase, an enzyme produced by B. cereus, metabolizes lecithin and produces an insoluble, opaque precipitation in the medium surrounding growth. Polymyxin B is a selective agent which inhibits many gram-negative bacilli and gram-positive cocci.Not all products are available for sale in all territories. Please inquire.Remel™ and Oxoid™ products are now part of the Thermo Scientific brand.
