TOLUIDINE BLUE DNA AGAR (ISO 8870:2006(E) 83:2006(E)

The growth of Staphylococcus aureus in foods represents a potential public health hazard since many strains of S.aureus produce enterotoxins that cause food poisoning if ingested. Numerous outbreaks of staphylococcal intoxication are associated with cheese, stimulating numerous studies on the incidence and behaviour of staphylococci in milk and cheese. Toluidine Blue DNA Agar is recommended by APHA for detection of the thermostable deoxyribonuclease activity to establish the speciation of S. aureus in contaminated foods. Toluidine Blue DNA Agar is also recommended by ISO Committee with a slight modification in concentration of calcium chloride and toluidine blue.

for detection of thermostable deoxyribonuclease activity to establish speciation of S.aureus in contaminated foods

Staphylococcus aureus

Food & Beverages

ISO

100 gm