title: Enumeration of Clostridium botulinum spores in meats by a pour-plate procedure.
abstract: Colonies of Clostridium botulinum could be easily distinguished from meat particles by supplementing Wynne agar with 0.4% egg yolk. The pour-plate method was suitable for enumeration of C. botulinum, provided the medium was covered with a layer of agar containing 0.01% dithiothreitol. Viable counts of heat-treated spores were consistently higher in Wynne agar supplemented with egg yolk (Wynne-EY agar) than in Wynne agar alone.
mesh_terms: D001431:Bacteriological Techniques; D003014:Clostridium botulinum; D003470:Culture Media; D005516:Food Microbiology; D008460:Meat; D013171:Spores, Bacterial
chemical_list: D003470:Culture Media