Pasteurella foodborne?? Unlikely.
My experience with API NE that it is good for nonfermenters, and for the
rest it's rubbish.
Have you tried API20E already?
Oxidase, catalase, penicillin sensitivity (Past. is sensitive, at least it
still is in Holland), fermentation of some common sugars (glucose, lactose,
sucrose, maltose), urea, indole. I think that should get you somewhere.
Gary Thomson wrote:
> I've isolated an organism from a food for which API20NE gives an
> unacceptable profile of either P. aerogenes or pneumotropica. From what
> I can gather P. pneumotropica is normally associated with laboratory
>> Does anyone know whether these organisms can be food borne?