Long and Hammer Agar

Long and Hammer agar is for the detection of aerobic microorganisms in fish and fish products. This media is recommended for the determination of spoilage organisms in fresh and lightly preserved seafoods. (1) The proteose peptone acts as a nitrogen, carbon and vitamin source. Gelatine is a protein source and solidifying agent. Sodium chloride maintains the osmotic balance and di-potassium hydrogen phosphate is a buffer.

1) Nordic Committee on Food Analysis. (2006) Aerobic count and specific spoilage organisms in fish and fish products. NMKL Method No 184

Additional Information

Shelf Life (days)	1095 days
Dehydrated Medium Appearance	Fine Powder
Dehydrated Medium Colour	Straw
Dehydrated PH	7.0 ± 0.2
Prepared Medium Appearance	Firm Gel
Prepared Medium Colour	Straw
Prepared PH	7.0 ± 0.2
Container	500G, 5KG, 10KG

Product Description

Organisms	Ref. No	Result
Vibrio parahaemolyticus	NCTC 10885	Growth, cream colonies
Photobacterium angustum	EG0152	Growth, cream colonies

Recommended incubation: Aerobically at 15 ± 1°C for 5 – 7 days

Formula*

	g/L
Proteose peptone	20.0
Gelatine	40.0
Di-potassium hydrogen phosphate	1.0
Sodium chloride	10.0
Agar	15.0

Total	86.0
*Adjusted/supplemented as required to meet performance requirements

Preparation

Invert container several times prior to weighing.

Suspend 86.0g of the medium in one litre of deionised / purified water. Allow the medium to soak whilst mixing for 10 minutes. Sterilise at 121°C for 15 minutes. Cool to 45-50°C then aseptically add 2.5ml of a 10% (w/v) ferric ammonium citrate solution. Mix well then dispense into appropriate sterile containers.

Instructions for Use: KM0201-IFU-Rev-01.pdf

Material Safety Data Sheet: KM0201-MSDS-Rev-02.pdf

Long and Hammer Agar