Microgen Bioproducts have improved the AOAC-RI Approved Microgen Listeria-ID to make the system the easiest-to-read, user-friendly and cost-effective method of identifying Listeria species on the market today. The Microgen Listeria-ID biochemical identification system consists of 10 sugar fermentation tests, Aesculin hydrolysis and a micro-haemolysis reaction. The system does not require any reagent additions and reduces laboratory costs whilst utilising substrates which conform to all international standards. Microgen Listeria-ID (product code: MID-67) has now been improved to provide the easiest to read method of differentiating haemolytic and non-haemolytic Listeria spp. Haemolytic and non-haemolytic Listeria spp. have traditionally been differentiated by the sub-culture from selective medium to sheep blood agar for the detection of haemolytic activity or by performing the variable, complex and difficult to interpret CAMP test. The inclusion of a sensitive and stable micro-haemolysis in the Microgen Listeria-ID allows for the easy interpretation of haemolysin production by haemolytic Listeria spp.; | if an organism produces haemolysin, the red blood cells will rapidly be lysed, releasing cellular contents forming a red/brown solution. If an organism does not produce haemolysin the red blood cells will remain intact and form a distinct red pellet with clear supernatant, indicating a negative result. | | As with all the Microgen-ID range, the Microgen Identification System Software (product code: MID60), provides laboratories with the easiest-to-use and most accurate identification package. The Microgen-ID range includes tests for: - Gram-Negative Bacilli, including the full range of Enterobacteriaceae, and a range of oxidase positive Gram-Negative Bacilli.
- Streptococci, Enterococci and related species of clinical, animal health, food and environmental importance.
- Staphylococci of clinical, animal health and environmental importance.
- Mesophilic Bacillus species and related genera associated with food poisoning and food spoilage.
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