title: Selective enumeration of spores of Clostridium species in dried foods.
abstract: The suitability of a variety of media and procedures for the enumeration of sulphite-reducing clostridia in food was investigated. The most suitable procedure was pasteurization of the 1/10 macerate for at least 1 min at 80 degrees C; followed by culture at 30 degrees C for up to 3 d in a sulphite-based, differential reinforced clostridium medium, without bicarbonate or lactate but with an increased iron concentration, and sulphite and iron added after sterilization. Black sulphite-reducing colonies were finally tested for sensitivity to metronidazole and confirmation of their failure to grow on agar slopes under aerobic conditions.
authors.affiliation: Nutricia Research, Microbiological Research Laboratory, Zoetermeer, The Netherlands.
authors.forename: G
authors.initials: G
authors.lastname: Weenk
authors.forename: E
authors.initials: E
authors.lastname: Fitzmaurice
authors.forename: D A
authors.initials: DA
authors.lastname: Mossel
mesh_terms: D000818:Animals; D001407:Bacillus / Q000254:growth & development; D003013:Clostridium / Q000254:growth & development*; D015169:Colony Count, Microbial; D003470:Culture Media; D003611:Dairy Products; D003890:Desiccation; D005516:Food Microbiology; D005519:Food Preservation; D013171:Spores, Bacterial
chemical_list: D003470:Culture Media