Modified Lysine Iron Agar (MLIA) (Dehydrated)

Salmonella infection (salmonellosis) is a common bacterial disease that affects the intestinal tract. Salmonella bacteria typically live in animal and human intestines and are shed through feces. Humans become infected most frequently through contaminated water or food.

Lysine Iron Agar is a sensitive medium for the detection of lactose fermenting and lactose non-fermenting Salmonella species. Many strains of this group ferment lactose so quickly that the expected positive reaction for hydrogen sulphide are suppressed on some media like Triple Sugar Iron Slants. So there is a possibility that these organisms found in food poisoning outbreaks could be overlooked.

The only recognized groups of Enterobacteriaceae which regularly decarboxylate lysine rapidly and which produce large amounts of hydrogen sulphide, are the salmonellae^1,2.Lysine Iron Agar is a sensitive medium for the detection of lactose-fermenting and non-lactose-fermenting salmonellae.

Typical reactions of organisms in Lysine Iron Agar:

Cultures	Slant	Butt	H2S
Salmonella	Alkaline	Alkaline	+
Proteus	Red	Acid	-
Providencia	Red	Acid	-
Citrobacter	Alkaline	Acid	+
Escherichia	Alkaline	Acid or neutral	-
Shigella	Alkaline	Acid	-
Klebsiella	Alkaline	Alkaline

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