Culture media for E. coli
Started by Gao Yu Qing, May 18 2010 04:03 PM
I'm thinking of making culture slants for E.coli positive controls so I have a reproducing supply instead of wasting culti-loops all the time. What media/agars have you found that works best for you? Or do you keep your positive controls in a broth?
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Dear Gao Yu Qing,
You actually use positive controls ? I'm impressed
I just follow BAM, ICMCF or variants of.
Rgds / Charles.C
You actually use positive controls ? I'm impressed
I just follow BAM, ICMCF or variants of.
Rgds / Charles.C
Hi.
I use Pro-cult discs and maintain them in nutrient broth, NA slopes and TBX agar for up to a month.
I use a fresh disc at the beginning of each month as our accreditation body won't let us (for obvious reasons) go more than one passage from NCTC or equivalent.
Pops
I use Pro-cult discs and maintain them in nutrient broth, NA slopes and TBX agar for up to a month.
I use a fresh disc at the beginning of each month as our accreditation body won't let us (for obvious reasons) go more than one passage from NCTC or equivalent.
Pops
For the curious, decided on NA as media of choice. Our method is to use a culti-loop to inoculate 3 slants. vial A is used the first week, vial B the second, and Vial C is used to inoculate the next 2 weeks of slants. We'll do this for 5 generations then start over.
I need to actually get ahold of a copy of the BAM and/or ICMCF. Think I'm going to hunt for online versions soon as I post this.
I need to actually get ahold of a copy of the BAM and/or ICMCF. Think I'm going to hunt for online versions soon as I post this.
Examples for Food Safety & Quality Culture as per FSSC 22000 V6 requirement
Food Safety and Quality Culture Presentation
How are You Measuring Your Food Safety Culture Plan?
Food safety culture documentation
Example of How to Assess Your Food Safety Culture
Food Safety Culture Documentation
Building A Food Safety Culture
How would you rate the food safety culture in your workplace?
Inquiry about food safety culture elements
Food Safety Culture in a Low Risk Wine Product Facility