【 Principle 】

Sorbitol provides a nitrogen source; Sodium dihydrogen phosphate and sodium dihydrogen phosphate as buffer solutions; Bile salt No. 3 inhibits Gram positive bacteria; Sodium chloride provides the osmotic pressure required by cells.

Main components

Composed of sorbitol, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium chloride, bile salt No. 3, 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 3 months.

This product is a disposable product.

Yersinia testing in food: According to ISO standards, it is used for the enrichment culture of pathogenic Yersinia in meat, dairy products, vegetables and other foods.

Clinical screening of diarrhea pathogens: Cold enrichment of stool in patients with acute gastroenteritis and mesenteric lymphadenitis can improve the detection rate of Yersinia, especially suitable for serotypes O: 3 and O: 9.

Recovery period and carrier testing: For patients who have been treated or whose symptoms have subsided, the detection rate of cold bacteria (about 34%) is significantly higher than that of direct isolation method (about 66%), which is suitable for epidemiological investigation.

Non pathogenic serotype identification: For rare pathogenic Yersinia serotypes, cold enrichment is the only practical detection method, and direct isolation is almost impossible to detect.

Traceability of Foodborne Diseases: Simultaneous enrichment of suspected food and patient specimens in food poisoning incidents to assist in tracing the source of contamination.

Laboratory strain enrichment and quality control: used for low-temperature proliferation culture of Yersinia pestis standard strains to verify the performance of the culture medium.

Yersinia enterocolitis

Biological characteristics: G ⁻ short ball bacillus, both ends heavily stained, facultative anaerobic; The core distinguishing feature is the presence of flagella at 25 ℃ and no flagella at 37 ℃; It can grow and reproduce at 0-4 ℃, but most intestinal bacteria cannot tolerate it; 

Not fermenting lactose, fermenting glucose produces acid but not gas, partially producing urease; Causing acute gastroenteritis and mesenteric lymphadenitis, commonly seen in refrigerated meat, dairy products, and water source pollution.

Cultivation characteristics: 4 ℃, 10-21 days of cold growth, overall mild and uniform turbidity, no pigment, no discoloration, no black sediment, no thick bacterial film; A large number of G ⁻ short ball bacteria can be seen; After reheating at 25 ℃, active and moving bacterial

 cells were observed under microscopy; After long-term low-temperature cultivation, Yersinia became the dominant bacterium, while miscellaneous bacteria (such as Escherichia coli and Salmonella) significantly decreased; The buffer does not contain an indicator and only 

serves for recovery and enrichment. After bacterial growth, it must be transferred to CIN agar for separation.