Selective isolation of Salmonella from food, especially egg products.
Description:
Brilliant Green Agar was first described by Kristensen et al. in 1925 and later modified by Kauffman in 1933. It is classified by the USP as a highly selective medium for the recovery of Salmonella species except for tyhphoid and paratyphoid strains. Brilliant Green dye inhibits Gram positive and most Gram negative bacteria. Phenol red serves as a pH indicator for the fermentation of lactose or sucrose in the medium. Osborne and Stokes used 0.1% Sodium Sulfapyridine to enhance the recovery of Salmonella from whole egg and egg yolk. The use of sulfonamides further inhibits Escherichia coli and Proteus sp.
Storage:
Store the sealed bottle containing the dehydrated medium at 2 to 30.0 degrees C. Once opened and recapped, place the container in a low humidity environment at the same storage temperature. Protect it from moisture and light. The dehydrated medium should be discarded if it is not free flowing or if the color has changed from the original light greenish beige color.
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