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1.00079 Millipore

Bolton Broth Selective

according to ISO 10272-1

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Properties

Agency/Method   according to ISO 10272-1
application(s)   microbiological culture: suitable
  microbiology: suitable
Featured Industry   Food and Beverages
suitability   Listeria spp.
storage conditions   Store at +2°C to +8°C.

Description

General description

Supplement acc. to ISO 10272-1

Linkage

Replaces: 1.00079.0017

Analysis Note

Growth promotion test according to ISO 11133
Mixed inoculum of Campylobacter, E.coli and P.mirabilis.
Additionaly monoculture of E.coli and P.mirabilis.
Afterwards confirmation on mCCDA resp. Tryptic soy agar
Inoculum on reference medium
- Campylobacter coli ATCC 43478 (WDCM 00004):
10 - 100
- Campylobacter jejuni ATCC 33291 (WDCM 00005): 10 - 100
- Campylobacter jejuni ATCC 29428 (WDCM 00156): 10 - 100
- Escherichia coli ATCC 25922 (WDCM 00013): ≥ 1000
- Escherichia coli ATCC 8739 (WDCM 00012): ≥ 1000
- Proteus mirabilis ATCC 29906 (WDCM 00023): ≥ 1000
Growth on mCCDA
- Campylobacter coli ATCC 43478 (WDCM 00004):
> 10 CFU
- Campylobacter jejuni ATCC 33291 (WDCM 00005): > 10 CFU
- Campylobacter jejuni ATCC 29428 (WDCM 00156): > 10 CFU
Growth on Tryptic soy agar
- Escherichia coli ATCC 25922 (WDCM 00013):
no growth
- Escherichia coli ATCC 8739 (WDCM 00012): no growth
- Proteus mirabilis ATCC 29906 (WDCM 00023): no growth
Colony colour
- Campylobacter coli ATCC 43478 (WDCM 00004):
greyish
- Campylobacter jejuni ATCC 33291 (WDCM 00005): greyish
- Campylobacter jejuni ATCC 29428 (WDCM 00156): greyish
Incubation:
Bolton broth: 5 hours at 44°C, afterwards 44 hours at 41.5°C, Anaerocult C
Confirmation on mCCDA: at least 44 hours at 41.5°C, Anaerocult C
Confirmation on Tryptic soy agar: 24 hours at 35°C, aerobic

Safety & Documentation

Safety Information

Safety Information for this product is unavailable at this time.
Protocols & Articles

Articles

Detection and Enumeration of Campylobacter spp. in Food & Environmental Samples According to International Standards

Campylobacter spp. is a leading human pathogen worldwide that causes the foodborne illness Campylobacteriosis. The testing workflow is regulated by international organizations to ensure consumer safe...
Keywords: Anaerobic, Microbiology, Safety industry

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