【 Principle 】

Tryptone and soy peptone provide the necessary carbon, nitrogen, vitamins, and growth factors for bacterial growth; Clostridium perfringens can utilize S in sodium metabisulfite to produce hydrogen sulfide gas, which reacts with ferrous ions in ammonium iron citrate to produce black ferrous sulfide substance; D-cycloserine can inhibit the growth of Gram negative bacteria and other non clostridial bacteria; Agar is a coagulant for culture media.

Main components

Composed of tryptone, soy peptone, yeast extract, sodium metabisulfite, ammonium iron citrate, D-cycloserine, agar, and distilled water.

Storage conditions and expiration date

Storage conditions: This product should be stored in a dark environment at 2-8 ℃.

Validity period: The unopened original packaging has a validity period of 6 months.

This product is a disposable product.

Food national standard testing: Anaerobic cultivation of livestock and poultry meat, canned food and other samples, isolation and counting of Clostridium perfringens, and assessment of foodborne contamination risk.

Traceability of food poisoning: The patient's feces, vomit, and leftover food were separated, and it was confirmed that Clostridium perfringens was the pathogenic bacterium.

Water source soil monitoring: detecting environmental samples such as sewage, surface water, and soil to assess the level of contamination by Clostridium perfringens.

Monitoring of processing environment: Screening of slaughter workshops, cutting tools, cold chain containers, and other coated samples to control cross contamination.

Clinical diagnosis of trauma: anaerobic inoculation of deep wounds and necrotic tissue to assist in the diagnosis of surgical infections such as gas gangrene.

Disinfection effect verification: After high-temperature sterilization, the sample is anaerobically cultured, residual spores are detected, and the killing effectiveness is evaluated.

Cultivation substrate control: Verify the antibacterial and sulfite colorimetric properties of cycloserine using standard strains, and set up positive and negative controls.

Anaerobic food testing: Screen low oxygen packaging samples such as vacuum cooked food and canned meat, and identify potential risks of swelling and spoilage.

Clostridium perfringens

Biological characteristics: Gram positive coarse anaerobic bacteria can form spores, without flagella and with capsules; Under anaerobic conditions, sulfite is reduced to produce H ₂ S, which reacts with iron ions to form black ferrous sulfide; Fermentation of sugars to produce gas; Tolerant to cycloserine;

TSC colony characteristics: Anaerobic cultivation at 36 ± 1 ℃ for 18-24 hours: black circular raised colonies, with transparent halos often appearing around the colonies; The culture medium has no large areas of blackening, and the boundaries of single bacterial colonies are clear; Most bacterial colonies have visible tiny bubbles inside (gas producing characteristics).

Pathogenicity: Foodborne pathogens can cause food poisoning, gas gangrene, and intestinal infections; Widely present in meat, feces, and soil.