Description

Egg yolk emulsion is a stabilized egg yolk emulsion used for the identification of Clostridium, Bacillus and Stafilococcus species based on their lecithinic activity.

EGG YOLK EMULSION 50% is indicated for different media:

• T.S.C. Agar (Cod. 70.232)
• Bacillus Cereus (Pemba) Agar (Cod. 70.013)
• Bacillus cereus (myp) Agar (Cod.70.337)

Packing:

• Cod. 76.003 Pack. 1 bottle 500 ml
• Cod. 76.000 Pack. 1 bottle 100 ml
• Cod. 76.043 Pack. 6 bottles 100 ml
• Cod. 76.501 Pack. 6 bottles 200 ml
• Cod. 76.023 Pack. 1 bottle 50 ml
• Cod. 76.0236A Pack. 6 bottles 50 ml (1 bottle x 1000 ml)

Bibliography:

• Rapporti ISTISAN 96/35 Prima parte_ Met. 15 Numerazione di Clostridium perfringens
• Rapporti ISTISAN 96/35 Bacillus cereus Met.14 pag 66-70
• Rapporti ISTISAN 96/35 Seconda parte pag. 129
• UNI EN ISO 7932:2005 Microbiologia di alimenti e mangimi per animali - Metodo orizzontale per la conta di Bacillus cereus presunto Tecnica della conta delle colonie a 30 °C
• UNI EN ISO 7937:2005 Microbiologia di alimenti e mangimi per animali - Metodo orizzontale per la conta di Clostridium perfringens Tecnica della conta delle colonie
• UNI EN ISO 21871:2006, Microbiology of food and animal feeding stuffs - Horizontal method for the determination of low numbers of presumptive Bacillus cereus Most probable number technique and detection method