Egg yolk, aseptically prepared from fresh eggs, was partially dehydrated with a 40%
high fructose corn syrup solution, and 10%
salt was added. This salted yolk
paste was added to
mannitol salt agar for the detection of Staphylococcus aureus, to NaCl-
glycine Kim and Goepfert medium for detection of Bacillus cereus, to Clostridium welchii
agar for detection of C. perfringens, and to Gifu anaerobic medium for detection of C. botulinum. These
food poisoning bacteria showed the same
lecithovitellin (LV) reaction on these media as on the same media prepared with fresh egg yolk. The yolk
paste could be stored at -20 C without freezing and did not show any bacterial growth after holding at 25 C for 30 days. The increased
salt content resulted from the addition of salted yolk
paste to the media did not inhibit the growth of the
food poisoning bacteria used in these experiments. For the identification of the
food poisoning bacteria used in this work, and which give a LV reaction, salted yolk
paste is more convenient to use than yolk separated from fresh shell eggs.