Japanese Journal of Food Microbiology
Online ISSN : 1882-5982
Print ISSN : 1340-8267
ISSN-L : 1340-8267
Evaluation of CHROMagarTM Orientation with Egg-Yolk for Bacterial Cleanliness Test of Food Manufacturing Environment
Riyo FurukawaYuichi IdegamiMasanori OshikawaRyo ShiozakiNaoto NakanoKazuhiro KatagiriKazunori UchinoHirotaka MorinagaTakamasa Kaneko
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2016 Volume 33 Issue 4 Pages 187-193


Culture on CHROMagarTM Orientation medium supplemented with egg yolk emulsion (2.5% EY-CHROM) for 24 hr at 35℃ was comparable to the standard plate count for total bacteria counts, and the medium distinguished Staphylococcus aureus, Escherichia coli and coliforms from other bacteria. For culture of fungi and yeast on 2.5% EY-CHROM, incubation at 25℃ was suitable. It was difficult to test bacteria including S. aureus, E. coli and coliforms, fungi and yeast on a single culture medium under the same culture conditions. However, It claims to facilitate and expedite the differentiation of some bacteria and total bacteria counts on the basis of different contrasted colony colors and hallo produced by chromogenic substrates and egg-yolk.

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© 2016 Japanese Society of Food Microbiology
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