In case of foodborne illness, the diagnosis of B.<unk>  can be confirmed by the isolation of more than 100,000 B.<unk>  organisms per gram from epidemiologically-implicated food, but such testing is often not done because the illness is relatively harmless and usually self-limiting. Identification For the isolation and enumeration of B.<unk> , there are two standardized methods by International Organization for Standardization (ISO): ISO 7932 and ISO 21871. Because of B.<unk>  ability to produce lecithinase and its inability to ferment mannitol, there are some proper selective media for its isolation and identification such as mannitol-egg yolk-polymyxin (MYP) and polymyxin-pyruvate-egg yolk-mannitol-bromothymol blue agar (PEMBA). B.<unk>  colonies on MYP have a violet-red background and are surrounded by a zone of egg-yolk precipitate. Below is a list of differential techniques and results that can help to identify B.<unk>  from other bacteria and<unk>  species. * Anaerobic growth: Positive * Voges Proskauer test: Positive * Acid produced from * -glucose: Positive * -arabinose: Negative * -xylose: Negative * -mannitol: Negative * Starch hydrolysis: Positive * Nitrate reduction: Positive * Degradation of tyrosine: Positive * Growth at * above 50 °C: Negative * Use of citrate: Positive The Central Public Health Laboratory in the United Kingdom tests for motility, hemolysis, rhizoid growth, susceptibility to γ-phage, and fermentation of ammonium salt-based glucose but no mannitol, arabinose, or xylose.
Bacillus cereus
Clostridium perfringens
Salmonella enterica subsp. enterica
Vibrio vulnificus
Vibrio cholerae
Escherichia coli
Salmonella
Listeria monocytogenes