Macconkey agar no 3

Manufactured by Lab M

Sourced in United Kingdom

MacConkey agar No. 3 is a selective and differential culture medium used for the isolation and identification of Gram-negative bacteria, particularly members of the Enterobacteriaceae family. It contains bile salts and crystal violet, which inhibit the growth of Gram-positive bacteria, while allowing the growth of Gram-negative bacteria.

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Lab products found in correlation

Rapid salmonella agar, by Bio-Rad (2 mentions) Palcam agar, by Lab M (2 mentions) Sabouraud dextrose with chloramphenicol lab agar, by Biomaxima (2 mentions) Xylose lysine deoxycholate agar, by Lab M (2 mentions) Aloa agar, by Bio-Rad (1 mentions) Nutrient agar, by Lab M (1 mentions)

2 protocols using macconkey agar no 3

Enumeration of Microorganisms in Food Samples

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The plate culture technique was used to determine the number of microorganisms. For the enumeration of Enterobacteriaceae (ENT), MacConkey agar No. 3 (LabM, Heywood, UK) was used, in accordance with ISO 21528–2:2017 [54 ]; for the determination of the number of yeasts and molds (TYMC), YGC agar (Sabouraud Dextrose with Chloramphenicol LAB-Agar, Biomaxima, Lublin, Poland) was used, in accordance with ISO 21527–1:2008 and ISO 21527-2:2008 [55 ,56 ]; for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species), in accordance with ISO 6888–1:2021 [57 ], Baird–Parker agar medium with 5% Egg Yolk Tellurite (LabM, Heywood, UK) were used. The number of microorganisms is expressed as log colony forming units per gram (log CFU g⁻¹).
The presence of pathogenic bacteria was determined by the method of enrichment of the culture on the media indicated in the standards. XLD agar (Xylose Lysine Deoxycholate Agar, LabM, Heywood, UK) and RAPID’Salmonella agar (Bio-Rad, Hercules, CA, USA) were used to determine the presence of Salmonella, according to ISO 6579-1:2017 [58 ]; ALOA agar (Listeria according to Ottaviani and Agosti Agar, Bio-Rad, Hercules, CA, USA) and PALCAM agar (LabM, Heywood, UK) were used to determine the presence of Listeria monocytogenes according to ISO 11290-2:2017 [59 ].

Łepecka A., Okoń A., Szymański P., Zielińska D., Kajak-Siemaszko K., Jaworska D., Neffe-Skocińska K., Sionek B., Trząskowska M., Kołożyn-Krajewska D, & Dolatowski Z.J. (2022). The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow’s Milk. Molecules, 27(3), 1097.

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Microbiological Analysis of Food Samples

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The spread plate technique on an appropriate agar medium was used to determine the number of microorganisms. The following microbiological media and test methodology were used: nutrient agar (LabM, Heywood, UK) to determine the total viable count (TVC), in accordance with the ISO 4833-2 [19] , MacConkey agar No. 3 (LabM, Heywood, UK) to determine the number of rods from the Enterobacteriaceae family (ENT), in accordance with the ISO 21528-2 [20] and YGC agar (Sabouraud Dextrose with chloramphenicol lab Agar, Biomaxima, Lublin, Poland) to determine the number of yeasts and moulds (TYMC), in accordance with the ISO 21527-1 and ISO 21527-2 [21, 22] . The number of microorganisms was expressed as the logarithm of the colony forming units per gram or millilitre (log cfu/g or mL).
The presence of pathogenic bacteria was determined using the enrichment culture method with the media indicated in the standards, such as XLD agar (Xylose Lysine Deoxycholate Agar, LabM, UK) and RAPID'Salmonella agar (Bio-Rad, Hecules, CA, USA) to determine the presence of Salmonella, in accordance with the ISO 6579-1 [23] , and ALOA agar (Listeria according to Ottaviani and Agosti Agar, Bio-Rad, USA) and PALCAM agar (LabM, Heywood, UK) to determine the presence of Listeria monocytogenes, in accordance with the ISO 11290-2 [24] .

Trząskowska M., Łepecka A., Neffe‐Skocińska K., Marciniak-Łukasiak K., Zielińska D., Szydłowska A., Bilska B., Tomaszewska M., & Kołożyn‐Krajewska D. (2020). Changes in Selected Food Quality Components after Exceeding the Date of Minimum Durability—Contribution to Food Waste Reduction. Sustainability, 12(8), 3187-3187.

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