ANAEROBIC EGG AGAR BASE

Clostridium species ranked behind Salmonella and Staphylococcus aureus, has been the third most common etiological agent of food-borne diseases. Clostridium botulinum is an anaerobic, rod-shaped spore forming bacterium that produces a botulinum toxin with characteristic neurotoxicity. Clostridium food poisoning results from consumption of contaminated food. Anaerobic Egg Agar Base supplemented with egg yolk emulsion is recommended for detection of Clostridium botulinum in foods and also to detect the lipase activity of Yersinia sp. in accordance with FDA BAM, 1998. The major virulence factor of C. botulinum is botulinum toxin, which is secreted upon invasion of the host gut, which contributes to food poisoning, gastrointestinal illnesses and even death.
Yersinia sp. degrades lecithin of egg yolk, forming an insoluble opaque precipitate. Lipase breaks down free fats present in the egg yolk causing iridescent sheen to form on the colony surface. Proteolysis is indicated by clear zones in the medium surrounding the growth.

Anaerobic Egg Agar Base supplemented with egg yolk emulsion is recommended for detection of Clostridium perfringens in foods