Food Safety Training

Identification of Bacteria

 

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Identification of bacteria

Macroscopic examination

· Culture media (specific additives)
· Shape, size, colour and consistency of colony Microscopic examination
· Add “bacteria solution” onto growth media using a wire loop
· Selective enrichment enables specific bacteria to be identified
· Various stains assist identification
· High powered microscope usually required

The Gram stain

· Heat fix bacteria onto a slide and flood with iodine
or crystal violet (blue) then rinse off with alcohol
and safranin
· Gram positive: blue dye retained
· Gram negative: blue dye rinsed away

Biochemical reaction

· Based on the presence/absence of enzymes
· Response to certain chemicals, sugar, etc.

Serological typing

· Based on antigen-antibody reaction (the immune response)
· Distinguishes sub-types of same species
· 2000 different serotypes of salmonella
· Most common is Salmonella enteritidis

Phage typing

· Enables differentiation of same serotype
· Some viruses are able to infect and kill bacteria (bacteriophages)
· They are very selective and can distinguish between bacteria with the same serotype
· Most common is S. Enteritidis PT4

Immunoassay

The use of monoclonal antibodies e.g.
ELISA (Enzyme Linked Immunosorbant Assay)

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