MacConkey

 

Food poisoning is most often caused by enteric bacteria, such as Salmonella, Shigella, Escherichia coli, Vibrio, and others. These are typically Gram-negative organisms that survive the gastrointestinal tract.

1902: Alfred Theodore MacConkey, a British bacteriologist, developed MacConkey Agar, one of the earliest selective and differential media. It used bile salts and crystal violet to inhibit Gram-positives while differentiating lactose fermenters. This laid the foundation for other bile salt–based agars.

Maconkey Agar

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