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For the isolation of Salmonella from foods and clinical specimens.


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LMG Agar was originally formulated by Cox1 for the isolation from foods of Salmonella strains with atypical fermentation properties (eg. lactose-positive strains), and improved exclusion of Citrobacter spp. It was also found useful in the isolation of salmonellae, including S. typhi, from clinical specimens (Stallard and Cox, 1994)2.

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