Food&Water Q.C.

 

CHROMagar™ B.cereus


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Packaging / Colonies appearance
  





For detection and differentiation of Bacillus cereus group


Typical Appearance of microrganisms


Bacillus cereus → blue with white halo  
Other Bacillus → blue, colourless or inhibited

Gram negative bacteria → inhibited
Yeast and moulds → inhibited

 

Order References 

Please use these references when
contacting your local distributor:
 
5000ml.......... BC732
This product code is composed of the base powder BC732(B) and the supplement BC732(S) necessary for the preparation of CHROMagar B.cereus

To download the certificate of analysis, please indicate your lot number below :
 

 
 

Medium Performance


EASY READING AFTER ONLY 24H 
24h Incubation at 30°C. The intense blue colored colonies on a translucent agar facilitates the reading compared to Mannitol based agar which displays red colonies on pink agar. 

SIMPLICITY 
Contrary to MYP or Mossel agar, there is no need to add the tedious Egg york emulsion. 

HIGHLY SENSITIVE & SPECIFIC FOR CEREUS GROUP
compared to MYP or Mossel agar. 
The classical MYP or Mossel agar rely on the inability of B.cereus to utilise the mannitol, which renders the plate reading difficult in the presence of abundant flora. CHROMagar B.cereus, owe to the chromogenic technology, overcomes this difficulty.

BETTER SELECTIVITY & RECOVERY COMPARED TO CLASSICAL MEDIA 
compared to classical medium agar. 

LONGER PREPARED PLATE SHELFLIFE
compared to MYP and Mossel agar which are only 5 days shelflife.


Medium Description







CHROMagar™, Rambach™, AquaCHROM™ are trademarks created by Dr. A. Rambach.
All pictures of our products are CHROMagar property and should not be used without our acceptance.

                                                                                  Last update: 12-Oct-2017
 

Focus on Bacillus

Bacillus cereus is a spore-forming bacterium that can be frequently isolated from soil and some food and which produces toxins. These toxins can cause two types of illness: one type characterized by diarrhea (long incubation, 8-16 hours) and the other by nausea and vomiting (short incubation, 1-6 hours). The short-incubation form is most often associated with rice dishes that have been cooked and then held at warm temperatures for several hours. Long-incubation B. cereus food poisoning is frequently associated with meat or vegetable containing foods, after cooking. 
The bacterium has been isolated from dried beans and cereals, and from dried foods such as spices, seasoning mixes and potatoes. The short-incubation or emetic form of the disease is diagnosed by the isolation of B. cereus from the incriminated food. The long-incubation or diarrheal form is diagnosed by isolation of the organism from stool and food.
 

The evaluation of chromogenic medium for quantitative analysis of B.cereus in Korean traditional sauce.

2012

Sangmo Kang, Bumsun Lee, Junwhaun Yang, Chyungte Kim of Nongshim Foods Safety Center Ltd. Poster, 2011
PUBLICATION

Preliminary study on enumeration medium for presumptive Bacillus cereus

2013

ADRIA Normandie, 2011
PUBLICATION

Bacillus cereus food poisoning and testing for Bacillus cereus

2013

Professor Shigeko Ueda, PhD Kagawa Nutrition university laboratory of Hygiene The Chemical Times 2013 No.2
PUBLICATION
 
more publications