Cooked meat medium: composition, preparation and uses

Gaurab Karki — Wed, 19 Dec 2018 12:30:43 +0000

Cooked meat medium

Cooked meat medium is a nutritious fluid broth used in the enrichment, rapid growth and maintenance of micro organisms especially anaerobes.
It also enables species to be differentiated by their saccharolytic (acid and gas production with reddening of meat) and proteolytic (decomposition of meat with blackening) reactions

Cooked meat medium can be prepared from dehydrated granules available from oxoid ltd and other manufacturer of culture media.
Using a small tube or scoop pre-marked to hold 1 g of the granules, dispense the medium in 1 g amounts in screw-cap bottles or tubes.
Add 1o ml of distilled water, mix and allow to soak for 5 minutes.
Sterilizer the medium by autocalving (with caps loosened) at 121°C for 15 minutes.
When cool, tighten the bottle caps.
Date the medium and give it a batch number.

pH of medium:: this should be within the range pH 7.0-7.4. at room temperature.
Test the medium by inoculating it with a swab of Clostridium sporogenes. Subculture on blood agar after 24 hours and 48 hours incubation.
Store the medium in a cool dark place, making sure the bottle tops are tightly screwed.

Depending on the specimen, cooked meat medium inoculated using a swab, Pasteur pipette or wire coop. if using a swab this should be inserted to the bottom of the container.
Fresh cooked meat medium (with bottle cap loosened in a container of boiling water for 0-15 minutes to drive off any dissolved oxygen) is used for the culture of strict anaerobes
*Allow the medium to cool to room temperature before inoculating it.