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EC Broth with Reduced Bile Salts (Dehydrated)
Catalog number: CM0990B
Thermo Scientific™
EC Broth with Reduced Bile Salts (Dehydrated)
Catalog number: CM0990B
Selectively enrich Escherichia coli O157 from food and environmental samples with Thermo Scientific™ Oxoid™ EC Broth with Reduced Bile Salts (Dehydrated). This selective enrichment broth is used for enrichment of Escherichia coli O157 directly from food and environmental samples, where the bacterium may be sub-lethally damaged1. Novobiocin may be added to provide a more selective primary enrichment medium.
The formulation includes a buffered lactose broth and reduced levels of Bile Salts No. 3 as recommended by Szabo et al.2 The lower level of bile salts inhibit the growth of spore formers and enterococci but allows the growth of E. coli O157.
| Description | EC Broth (Reduced bile salts) |
| Form | Powder |
| Product Type | Dehydrated Culture Media |
| Quantity | 500 g |
| Yield | For 13.7L medium |
| Unit Size | Each |
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Enterohemorrhagic strains of Escherichia coli and the serotype O157:H7 have presented an increasing concern among food and clinical microbiologists since their role as a causative agent in two major food related outbreaks of hemorrhagic colitis was established in 1982. Although a variety of serotypes are known to produce verotoxins; a three-year study in England and Wales showed that 99% of isolates from patients suffering diarrhoea, bloody diarrhoea or hemolytic uraemic syndrome (HUS) belonged to serogroup O157.3
EC Broth with Reduced Bile Salts is recommended by USDA/FSIS4 and AIFST1 as enrichment medium for the detection of Escherichia coli O157:H7 and O157: NM (Non-Motile) from meat and poultry products when used with Novobiocin Supplement SR0181.
When using the reduced temperature of 37°C suggested by Okrend, supplementation with Novobiocin Supplement SR0181 at a final concentration of 20mg per litre improves reduction in background flora with no reduction in growth of Escherichia coli O157.5
For Laboratory Use Only
1. Desmarchelier, P. M. and Grau, F. H. (1997) Escherichia coli. In: Foodborne Microorganisms of Public Health Significance. 5th Edition. pp.231-264. A. D. Hocking (Ed.). AIFST (NSW Branch) Food Microbiology Group, Australia.
2. Szabo, R. A., Todd, E. C. D. and Jean, A. (1986) J. Food Prot. 49: 768-772
3. Thomas, A., Cheasty, T., Frost, J. A., Chart, H., Smith, H. R. and Rowe, B. (1996) Epidemiol Infect. 117, 1-10
4. Okrend, A. J. G., Rose, B. E. and Bennett, B. (1990) J. Food Prot. 53: 249-252
5. UDSA/FSIS Microbiology Laboratory Guidebook 3rd Ed. (1998) Chapter 5. Detection, Isolation and Identification of Escherichia coli O157:H7 and O157:NM (NonMotile) from Meat and poultry Products.
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