Table 2.

Identification of foodborne pathogen using different selective media along with incubation period and temperature.

Type of pathogen	Source	Type of medium	Incubation temperature/Time	References
E. coli	Meat, dairy product, fruit, and vegetables	Tryptic soy broth (TSB), brain-heart-infusion (BHI), eosin methylene blue agar (EMB), and xylose lysine dextrose agar (XLD).	35–37 °C/18–48 h	[271]
Vibrio spp.	Vegetables, dairy products, raw and dried fish, and seafoods	Tryptic soy broth (TSB), marine broth (MB), blood agar, thiosulfate citrate bile salts sucrose (TCBS) agar, and CHROMagar Vibrio (CV)	37 °C/24 h	[272]
Salmonella spp.	Meat, poultry, egg, dairy products, and seafood	xylose lysine desoxycholate agar, Hektoen enteric agar and bismuth sulfite agar, Salmonella Shigella agar, and McConkey agar,	37 °C/24 h	[273]
Clostridium spp.	Canned food, dried, and liquid food	Prototype chromogenic (IDCd) medium, CLO medium, cycloserine-cefoxitin-fructose-egg yolk agar (CCFA), oxoid medium, and clostridium difficile agar	37 °C/24 h	[274]
Bacillus spp.	Meat, vegetables, and dairy products	Mannitol egg yolk polymyxin (MYP) medium and polymyxin pyruvate egg yolk mannitol bromothymol blue agar (PEMBA), and chromogenic agar	37 °C/4–18 h	[275]
Norovirus	Fruit and vegetables	Dulbecco’s modified Eagle’s medium (DMEM-F12)	37 °C/10 min	[276]
Hepatovirus	Row and slightly cooked food	SeaKem LE agarose medium	37 °C/24–48 h	[277]
Aspergillus spp.	Bread dried fruit, and grain	Sabouraud Dextrose Broth and tomato paste	25 °C/2 months	[278]