EGG YOLK AGAR BASE

Clostridium perfringens food poisoning is one of the most common types of human food borne illness. The foods usually involved are cooked meat or poultry products containing large numbers of viable cells. A heat-labile enterotoxin produced only by sporulating cells induces the major symptoms of diarrhea in perfringens poisoning.
Egg Yolk Agar Base is a slight modification of McClung Toabe Agar Base used for isolation and detection of Clostridium perfringens. Egg Yolk Agar Base differs from the original formula by the inclusion of hemin.

for isolation and identi?cation of Clostridia and certain other anaerobes