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acumedia<sup>®</sup> MYP Agar Base

acumedia® MYP Agar Base

• Intended Use: MYP Agar Base is used with supplements for the selective and differential enumeration of Bacillus cereus from foods.Conforms to FDA / BAM formulation.
• Product Summary and Explanation: MYP Agar Base is also referred to as Mannitol-Egg Yolk-Polymyxin Agar. Mossel et al developed MYP Agar for the isolation of Bacillus cereus in foods. This medium differentiates B. cereus from other bacteria based on resistance to Polymyxin B, lack of Mannitol fermentation, and presence of Lecithinase.
Food poisoning caused by Bacillus cereus can occur when the organism is allowed to proliferate. This can occur when foods are prepared and held without sufficient refrigeration. B. cereus can be found on vegetables, raw and processed foods, and in nature.5 Outbreaks of foodborne illness have been associated with boiled and cooked rice, cooked meats, soups, custards, and cooked vegetables. Two types of illness have been attributed to the consumption of foods contaminated with B. cereus. The first is characterized by abdominal pain and diarrhea, with an incubation period of 4 - 16 hours and symptoms that last for 12 - 24 hours. The second involves an acute attack of nausea and vomiting, occurring within 1 - 5 hours after consumption.MYP Agar Base is recommended for standard methods in food testing.

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Catalog Item Availability Mfr. Part # List Price Unit
741-60470 Bacillus cereus MYP Agar, 500 g - 500 g

NCM0062A $116.85 EA
741-60470-5KG Bacillus cereus MYP Agar, 5 kg - 5 kg

NCM0062B $1060.15 EA
741-60470 Bacillus cereus MYP Agar, 10 kg - 10 kg

NCM0062C $2132.55 EA

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• Intended Use: MYP Agar Base is used with supplements for the selective and differential enumeration of Bacillus cereus from foods.Conforms to FDA / BAM formulation.
• Product Summary and Explanation: MYP Agar Base is also referred to as Mannitol-Egg Yolk-Polymyxin Agar. Mossel et al developed MYP Agar for the isolation of Bacillus cereus in foods. This medium differentiates B. cereus from other bacteria based on resistance to Polymyxin B, lack of Mannitol fermentation, and presence of Lecithinase.
Food poisoning caused by Bacillus cereus can occur when the organism is allowed to proliferate. This can occur when foods are prepared and held without sufficient refrigeration. B. cereus can be found on vegetables, raw and processed foods, and in nature.5 Outbreaks of foodborne illness have been associated with boiled and cooked rice, cooked meats, soups, custards, and cooked vegetables. Two types of illness have been attributed to the consumption of foods contaminated with B. cereus. The first is characterized by abdominal pain and diarrhea, with an incubation period of 4 - 16 hours and symptoms that last for 12 - 24 hours. The second involves an acute attack of nausea and vomiting, occurring within 1 - 5 hours after consumption.MYP Agar Base is recommended for standard methods in food testing.

Image(s) are representative of the product group and not necessarily the individual product.

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