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