Originally proposed by Sulkin and Willett and modified by Hajna for identifying Enterobacteriaceae . This medium complies with the recommendation of APHA, for the examination of meat and food products , for the examination of milk and dairy products and for microbial limit test for confirming the presence of Salmonellae and in the identification of gram-negative bacilli. The reactions can be interpreted as follows: Alkaline slant / acid butt- only glucose fermented, Acid slant / acid butt- dextrose and sucrose fermented or dextrose and lactose fermented or all the three sugars, dextrose,lactose and sucrose fermented, Bubbles or cracks present-gas production Black precipitate present-H2S gas production