Rappaport Vassiliadis Broth (R10 modification) was
born out of a long series of experiments carried ou
t to determine the correct levels of
malachite green and magnesium chloride that would a
to multiply freely yet still inhibit the other ente
ric organisms. This
formulation has been shown to be superior to Muelle
r Kauffmann and Selenite Broth for the isolation of
from meat products.
The development work carried out on the formulation
shows that it is extremely efficient in detecting
small numbers of
heavily contaminated products. This formulation is
very hygroscopic and will produce a slight exotherm
ic reaction when mixed with water.
Dipotassium hydrogen phosphate
Method for reconstitution
Weigh 26.8 grams powder, disperse in 1 litre of dei
onised water, swirl to mix, when dissolved dispense
in 10ml volumes in screw capped
bottles and sterilise by autoclaving at 115°C for 1
Clear, blue fluid.
5.2 ± 0.2
Minimum Q.C. organisms:
(inhibited) WDCM 00013
Storage of Prepared Medium:
Capped container – 6 months at 2-8°C
From pre-enrichment broth in the proportions of 1-p
art inoculum to 99 parts R.V. Broth. Sub-culture on
to either XLD Agar,
M.L.C.B. Agar or other salmonella selective agars.
41.5 ± 0.5°C for 24 hours (incubator) or 42 ± 0.1°C
for 24hrs (water bath).
Vassiliadis, P., (1983) The Rappaport Vassiliadis (
R.V.) Enrichment Medium for the Isolation of salmon
ellas: An overview J. Appl.
Bacteriol. 56 69-76.
Vassiliadis, P., Mavromatti, CH. Efstratiou, M. and
Chronas, G. (1985). A note on the stability of Rap
Medium J. Appl. Bacteriol. 59 143-145.
Bolton, F.G., Preston, P.H.L. Personal communicatio
Int. J. Food Micro. Pharmacopoeia of culture media
for Food Microbiology.
Peterz, M., Wiberg, C., and Norberg, P. 1989. The e
ffect of incubation temperature and magnesium chlor
ide concentration on growth of
in home-made and in commercially available dehydrat
ed Rappaport-Vassiliadis broths.