Campy FDA Medium (7% Laked Blood w/Blazer-Wang Formulation)

Campylobacter Agar medium is used for selective isolation of Campylobacter species from clinical and other specimens. The genus Campylobacter are microaerophilic organisms that inhabitant the gastrointestinal tracts of various animals, including poultry, dogs, cats, sheep, and cattle. Also it includes pathogens that cause intestinal infections such as diarrhoea. The most frequently isolated species is Campylobacter jejuni subsp. jejuni, whereas C. coli and C. lari are rarer. Infection with a Campylobacter species is one of the most common causes of human bacterial gastroenteritis. C. jejuni grows poorly in food and the exposure to ambient temperatures and atmospheres kills the bacteria, but it takes relatively few Campylobacter cells to cause illness and or symptoms of gastroenteritis in humans. Symptomatic infections, such as gastroenteritis, are usually self-limiting and do not require antibiotic therapy1-3.

The selective media containing antibiotic supplements developed by Blaser-Wang or Skirrow markedly reduce the growth of normal enteric bacteria while enhancing the growth and recovery of C. jejuni from faecal specimens4, 5. Amphotericin B in Blaser-Wang supplement greatly or completely inhibits growth of fungi. C jejuni colonies appear non-haemolytic, flat and gray with an irregular edge or raised and round with a mucoid appearance. Some strains may appear tan or slightly pink.


Product NameCatalog #Quantity
Campy B-W Agar mono plate, 90 x 15 mm CC9210P 10/pk
Campy B-W Slant CC9210S 10/pk
Campy B-W Broth CC9210B 10/pk


Quality Control



The following organisms are routinely used for testing for this medium.
Test OrganismsResults
Campylobacter jejuni ATCC® 33291 Growth
Escherichia coli ATCC® 25922 Inhibited


User Quality Control



Check for signs of contamination and deterioration. Users of commercially prepared media may be required to perform quality control testing with at least one known organism to demonstrate growth or a positive reaction; and at least one organism to demonstrate inhibition or a negative reaction (where applicable).

Ingredients g/L

(Final pH 7.5 +/- 0.2 at 25°C)
Proteose Peptone No.3 12.5
Yeast Extract 5.0
Sodium Chloride 5.0
Beef Extract 2.5
Agar (where applicable) 12.0
5 total citations

  1. Marshall, R.T., ed. 1992. Standard Methods for the Examination of Dairy Products, 16th ed. APHA, Washington, D.C.
  2. Hunt, J.M., C. Abeyta and T. Tran. 1998. Chap. 7 Campylobacter. Bacteriological Analytical Manual, 8th ed., Rev. A. vm.cfsan.fda.gov/~ebam/bam-7.html.
  3. Centers for Disease Control and Prevention. 2001. Campylobacter infections. www.cdc.gov/ncidod/dbmd/diseaseinfo/campylobacter_g.
  4. Skirrow M. D., Br. Med. J. 2:9. (1977).
  5. Blaser M. J., Cravens B. W., Powers and Wang W. L., Lanect (ii) : 979. (1978)
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