Handbook of Culture Media for Food and Water Microbiology
Chapter S5: Streptomycin Thallous Acetate Actidione (STAA) agar
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Published:06 Dec 2011
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Special Collection: 2011 ebook collection , 2011 ebook collection , 2011-2015 food science subject collection
2011. "Streptomycin Thallous Acetate Actidione (STAA) 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, developed by Gardner (1966, 1981), is used for the quantitative enumeration of Brochothrix thermosphacta in meat and meat products. The combination of antibiotics aims to exclude all other organisms.
All the ingredients, except those marked *, are dissolved in the water, the pH adjusted to 7.0 and the mixture sterilised in measured amounts by autoclaving at 121°C for 15 min. The selective agents dissolved in distilled water are added to the cooled (45°C) melted base.
These estimations are known to be useful, but no definitive data exist on the maximum shelf life of the components.
