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Campylobacter culture from Lab M

According to the UK’s Food Standards Agency cases of the top two food poisoning bugs, salmonella and campylobacter are set to soar to more than 120,000 in just 3 months over the summer.
(http://www.food.gov.uk/news/pressreleases/2008/jun/germwatch)

Primarily associated with undercooked meat and poultry, Campylobacter infection is characterised by severe diarrhoea and abdominal pain. Campylobacter jejuni and C. coli are the two main pathogens responsible for Campylobacter enteritis, and early diagnosis by culture and isolation can enhance clinical investigation and epidemiological studies.

The isolation and identification of enteric Campylobacter is important in both the food and clinical microbiology laboratory. Lab M’s extensive range of culture media includes both Campylobacter Blood Free Selective Medium (modified CCDA) and Campylobacter Enrichment Broth (Bolton formulation).

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Lab M offers specific media solutions for brewing

7 August 2008 Lab M’s brewing industry range includes microbiological culture media for the accurate, fast, reliable detection and isolation of Saccharomyces and non-Saccharomyces wild yeasts, lactic acid bacteria, and a variety of other micro-organisms important in brewing processes. The range, which comprises industry-specific, high quality dehydrated culture media, provides a complete microbiology solution for the modern brewing laboratory.