Long and Hammer Agar

//Long and Hammer Agar

Long and Hammer Agar

SKU: KM0201 Category: Tag:

Long and Hammer agar is for the detection of aerobic microorganisms in fish and fish products. This media is recommended for the determination of spoilage organisms in fresh and lightly preserved seafoods. (1) The proteose peptone acts as a nitrogen, carbon and vitamin source. Gelatine is a protein source and solidifying agent. Sodium chloride maintains the osmotic balance and di-potassium hydrogen phosphate is a buffer.

1) Nordic Committee on Food Analysis. (2006) Aerobic count and specific spoilage organisms in fish and fish products. NMKL Method No 184

Additional Information

Shelf Life (days)

Dehydrated Medium Appearance

Dehydrated Medium Colour

Dehydrated PH

Prepared Medium Appearance

Prepared Medium Colour

Prepared PH


Product Description

Organisms Ref. No Result
Vibrio parahaemolyticus NCTC 10885 Growth, cream colonies
Photobacterium angustum EG0152 Growth, cream colonies


Recommended incubation: Aerobically at 15 ± 1°C for 5 – 7 days


Proteose peptone 20.0
Gelatine 40.0
Di-potassium hydrogen phosphate 1.0
Sodium chloride 10.0
Agar 15.0
Total 86.0
*Adjusted/supplemented as required to meet performance requirements


Invert container several times prior to weighing.

Suspend 86.0g of the medium in one litre of deionised / purified water. Allow the medium to soak whilst mixing for 10 minutes. Sterilise at 121°C for 15 minutes. Cool to 45-50°C then aseptically add 2.5ml of a 10% (w/v) ferric ammonium citrate solution. Mix well then dispense into appropriate sterile containers.