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Contact Baird-Parker + Neutralizers
Detection and Enumeration of Coagulase-Positive Staphyloccocus.
Baird-Parker agar with potassium tellurite egg yolk is a selective media used for the detection and enumeration of Staphylococcus aureus in biological samples of animal origin, pharmaceutical products, cosmetic products, food products and water. This media is supplemented with neutralizers allowing its use to control critical points in industry (e.g.: protected areas, microbiological monitoring programs of
surfaces and industrial environments).
Available in 20 plates of Ø 65mm
In compliance with regulatory requirements, a USDA permit (VS 16-3) is mandatory for shipments from Canada to the USA due to the inclusion of peptone, an animal byproduct.
The media forms a convex meniscus that allows the direct application of the agar on the control areas, whether on walls, floors, utensils or personnel. It contains several neutralizers that inhibit disinfectant residues that may be present on the surfaces to be monitored, in order to assess the levels of contamination before and after disinfection of the food chain environment.
The neutralizers are selected to inactivate residues of disinfectants that may be present on surfaces, such as aldehydes and phenols, quaternary ammoniums, oxidizing compounds. The growth of staphylococci is promoted by sodium pyruvate and glycine.
The secondary microflora is inhibited in the presence of lithium chloride, potassium tellurite (added extemporaneously), as well as by the high concentration of glycine.
Enrichment with egg yolk aids identification by demonstrating the action of lecithinase. Staphylococcus aureus shows black colonies (reduction of tellurite to tellurium), surrounded in most cases by a clear halo of egg yolk.
In principle, the other microorganisms are inhibited. However, it is possible to observe brown or greenish colonies of Micrococcus, white colonies of yeasts, brown colonies of Bacillus or Proteus. The medium forms a convex meniscus that allows the direct application of the agar on the control areas, whether on walls, floors, utensils, or staff. The medium contains several neutralizers that inhibit residues of disinfectants that may be present on the surfaces to be tested, in order to assess the levels of contamination before and after disinfection of the food chain environment.
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