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As there are many bacteria that also look like Salmonella on DCA, it is widely recommended that more selective agars are used for the identification of Salmonella, namely xylose lysine deoxycholate (XLD) agar. This growth medium is heat-sensitive and should be poured and cooled as soon as possible after addition of the deoxycholate, otherwise ...
XLT Agar (Xylose Lysine Tergitol-4) is a selective culture medium for the isolation and identification of salmonellae from food and environmental samples. It is similar to XLD agar; however, the agar is supplemented with the surfactant, Tergitol 4, which causes inhibition of Proteus spp. and other non-Salmonellae. [1]
Salmonella growing on XLD agar. Xylose lysine deoxycholate agar (XLD agar) is a selective growth medium used in the isolation of Salmonella and Shigella species from clinical samples and from food. [1] [2] The agar was developed by Welton Taylor in 1965. [3]
Salmonella species can be found in the digestive tracts of humans and animals, especially reptiles. Salmonella on the skin of reptiles or amphibians can be passed to people who handle the animals. [39] Food and water can also be contaminated with the bacteria if they come in contact with the feces of infected people or animals. [40]
Hektoen enteric agar (HEK, HE or HEA) is a selective and differential agar [1] primarily used to recover Salmonella and Shigella from patient specimens. HEA contains indicators of lactose fermentation and hydrogen sulfide production; as well as inhibitors to prevent the growth of Gram-positive bacteria.
The cost of maintaining a full set of antisera precludes all but reference laboratories from performing a complete serological identification of salmonella isolates. Most laboratories stock only a limited range of antisera, and the choice of stock sera is largely determined by the nature of the specimens to be processed.
Endo agar contains peptone, lactose, dipotassium phosphate, agar, sodium sulfite, basic fuchsin and was originally developed for the isolation of Salmonella typhi, but is now commonly used in water analysis. As in MacConkey agar, coliform organisms ferment the lactose, and the colonies become red.
Salmonellosis is a symptomatic infection caused by bacteria of the Salmonella type. [1] It is the most common disease to be known as food poisoning (though the name refers to food-borne illness in general), these are defined as diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food.