Easy Plate – E. Coli / Coliform (EC)

Description

Easy Plate EC is a custom media formulation that has obtained AOAC PTM certification. It is designed for the purpose of detecting, identifying, and enumerating both E. coli and non-E. coli coliforms. This microbial test kit consists of two chromogenic substrates that induce distinct colour changes in E. coli and non-E. coli coliforms, allowing for easy differentiation during analysis*. E. coli colonies exhibit a range of blue-purple to navy blue colours, while non-E. coli coliforms display pink to red-purple hues. This color variation aids in overcoming common interferences encountered during food and water testing, simplifying the process of testing and enumerating E. coli and coliforms. It is important to note that while most E. coli strains produce β-glucuronidase, E. coli O157 lacks this specific enzyme and therefore exhibits a red-purple colour similar to that of non-E. coli coliforms. This distinction should be taken into consideration when performing the analysis and drawing conclusions. Easy Plate EC has been certified by AOAC PTM and is available in packages containing 100 tests, divided into four separate bags, each containing 25 tests. When stored unopened at temperatures between 2-8℃, Easy Plate EC maintains its effectiveness for up to 18 months.

Features

1. Easy to distinguish bright-coloured colonies in just 24 hours

• Identifying is simpler in comparison to agar count media due to the colour change, making it unnecessary to confirm the presence or absence of air bubbles or the size of colonies.
• Incubation time is halved from 48 hours to 24 hours
• The use of Easy Plate only requires a single sheet, whereas the surface plating method typically needs three or more plates.

2.High correlation with the plate count agar

High correlation with the plate count agar in various foods. According to the research by DNP.

Coloring

Colonies of E. coli O157:H7

While most E. coli produces β-glucuronidase, E. coli  O157: H7 does not specifically produce β-glucuronidase, and it, therefore, exhibits a red-violet colour similar to that of non-E. coli coliform.

 

E. coli  O157：H7 ATCC 43895
(Serotype O157H:7, verotoxin I- and II-producing strains)

Coloring of the plate surface caused by enzymes contained in foods

In some unheated foods and dairy products, residual enzymes in the food may cause a red-violet colouring to develop over the entire incubation area. If the visibility of the colonies is affected, improvement can be obtained using dilutions.

Example

Strains

Escherichia coli （NBRC 15034）	Escherichia coli （NBRC 13500）	Escherichia coli （NBRC 102203）
Klebsiella pneumoniae （ATCC 13883）	Enterobacter cloacae （ATCC 222）	Citrobacter freundii （NBRC 12681）

Foods

Raw ground chiken	Raw salmon	Raw shrimp
Roast beef ＋ E. coli	Omelet ＋ E. coli	Icecream ＋ E. coli

Certifications

AOAC RI PTM Certification License No. 031601

MicroVal Certification 2021LR103

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