Iron Sulphite Agar Facilitates Detecting Anaerobes in Canned Foods
Photo at left shows (left to right): Desulfotomaculum nigrificans, Clostridium sporogenes, and Escherichia coli in Lab M's iron sulphite agar.
Heywood, UK-based Lab M has added a new product to its range of dehydrated culture media for the detection of anaerobic organisms associated with sulfide spoilage in food. Using a modification of a formulation originally developed by the National Canners Association of America, Lab M’s new iron sulphite [U.S. spelling: sulfite] agar is able to detect organisms associated with sulfide spoilage of low-acid canned foods, such as meats, milk and vegetables.