Handbook of Culture Media for Food and Water Microbiology
Chapter P5: Preston Campylobacter selective agar
Published:06 Dec 2011
Special Collection: 2011 ebook collection , 2011 ebook collection , 2011-2015 food science subject collection
2011. "Preston Campylobacter selective agar", Handbook of Culture Media for Food and Water Microbiology, Janet E L Corry, Gordon D W Curtis, R M Baird
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This monograph has been assessed by members of the IUMS–ICFMH Working Party on Culture Media and given ‘Approved’ status.
This medium was formulated by Bolton and Robertson (1982) to facilitate the isolation of thermophilic Campylobacter spp. from all types of specimens: human, animal and environmental (Bolton et al., 1983). The selective inhibitory components are polymyxin, rifampicin, trimethoprim and cycloheximide (actidione). The majority of unwanted contaminating organisms are suppressed, whilst most thermophilic Campylobacter spp. produce typical moist, grey, flat spreading colonies.
Suspend the beef extract, peptone, sodium chloride and agar in 1 L of water and bring to the boil to dissolve completely. Sterilise by autoclaving at 121°C for 15 min. Cool to 50°C. Add aseptically 50 mL of lysed horse blood and the selective ingredients to give final concentrations stated.