Campylobacter Blood-Free Agar Base (CCDA) Modified


Cat. No. 1.00070.0500
 (500 g)


Medium for the isolation of Campylobacter from foods.


The use of Campylobacter Blood-Free Selective Agar is specified  by the UK Ministry of Agriculture, Fisheries and Food (MAFF) in a validated method for isolation of Campylobacter from foods.

Mode of Action Quality Control
Typical Composition (g/liter) Additives/Reagents
Preparation Literature
Experimental Procedure and Evaluation


Mode of Action
 Campylobacter Blood-Free Selective Agar supports the growth of most enteric Campylobacters. Addition of CCDA Selective Supplement inhibits growth of Enterobacteriaceae, Yeasts and Fungis, it makes it more selective for C.jejuni, C.coli and C.lari and an increased recovery rate has been achieved when incubated at 37°C rather than at 42°C.

Typical Composition (g/liter)
 Peptone 20,0; Casein hydrolysate 3,0; activated charcoal 4,0; Sodium chloride 5,0; Sodium desoxycholate 1,0; Sodium pyruvate 0,25; Ferrous sulphate 0,25; Agar-Agar 12,0.

Preparation
 Dissolve 22.75 g in 500 ml of purified water and heat to boiling until completely dissolved.
 Autoclave (15 min. at 121°C).

Cool to 45-50°C. Aseptically add the content of 1 vial of CCDA Selective Supplement. Mix well and pour into sterile Petri dishes.
pH: 7.4 ± 0.2 at 25°C.
 The prepared medium is black.
 The prepared plates can be stored for up to 2 weeks at 2-8°C.

Experimental Procedure and Evaluation
 Inoculate by spreading the sample material on the surface of the plates. Plates must be dried directly prior to inoculation in order to prevent presence of condensing water on the surface and swarming of the bacteria.
 Incubation: 24-28 hours in an O2-deficient, CO2-enriched atmoshere which can be produced in an anaerobic jar with the aid of Anaerocult® C or in the special incubation bag with the aid of Anaerocult® a C mini. Prevent drying out of the surface of the plates during incubation!

Quality control


Test strains
 Recovery rate
 after 48 hours


Campylobacter jejuni ATCC 33291
 		> 50 %
Campylobacter jejuni ATCC 29428
 		> 70 %
Campylobacter coli ATCC 33559
 		> 70 %
E. coli ATCC 25922
 		> 0.01 %
Candida albicans ATCC 10231
 		< 20 %


Additives



EMD Cat. No. Product Pack Size
1.00071.0001 CCDA Selective Supplement 16 vials
13674 Plate basket 1ea
13699 Anaerocult® C mini 1 x 25
14255 Anaeroclip® 1 x 25
13678 Anaerocult® C 1 x 10
13681 Anaerobic jar 1 ea
     


Literature
BOLTON, F.J., HUTCHINSON, D.N., a. COATES, D.: J.Clin. Microbiol.19, 169-171, (1984)
 HUTCHINSON, D.N. a. BOLTON, F.J.: J.Clin.Path. 34, 956-957, (1984).
 MAFF, : Validated Methods for the Analysis of Foodstuffs: Method for the detection of thermotolerant Campylobacter in Foods (v30); J.Assoc.Publ.Analysts 29, 253-262; (1993).
 BOLTON, F.J., HUTCHINSON, D.N., a. PARKER, G.:Eur.J.Clin.Microbiol.Infect.Dis.7, 155-160, (1988).


© 2002 Merck KGaA, Darmstadt, Germany