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Merck

93998

Millipore

Sorbitol-Scheiben

suitable for microbiology, Sterile filter paper discs impregnated with sorbitol

Synonym(e):

Carbohydrate discs

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About This Item

UNSPSC-Code:
41171621
NACRES:
NA.85

Qualitätsniveau

Sterilität

sterile

Produktlinie

BioChemika

Form

disc

Haltbarkeit

limited shelf life, expiry date on the label

Verpackung

pkg of 10 × 25 discs

Methode(n)

microbe id | utilization test: suitable

Anwendung(en)

clinical testing
environmental
food and beverages
pharmaceutical

microbiology

Lagertemp.

2-8°C

Eignung

Citrobacter spp.
Enterobacter spp.
Escherichia coli
Klebsiella spp.
Salmonella spp.
Serratia spp.
Shigella spp.
bacteria

Allgemeine Beschreibung

The sorbitol fermentation test is based on the fermentation ability of sorbitol which results in the production of acid as end products, the pH of the liquid basal medium will drop, and an indicator changes the color to red. Some organisms produce additional CO2 gas which can be made visible with a Durham’s tube. Sorbitol can for example be used to differentiate enterohemorrhagic Escherichia coli (EHEC) but also for other Enterobacteriaceae.

Anwendung

Sorbitol Discs are recommended to detect sorbitol fermenting bacteria in food and environmental samples. They find their application in various sectors such as the food and dairy industry, water industry, pharmaceutical laboratory testing, cosmetic industry, environmental and sanitary testing, clinical diagnostic, etc.

Lagerklassenschlüssel

11 - Combustible Solids

WGK

WGK 3

Flammpunkt (°F)

Not applicable

Flammpunkt (°C)

Not applicable

Persönliche Schutzausrüstung

Eyeshields, Gloves, type N95 (US)


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Artikel

Sigma-Aldrich.com presents an article concerning Differentiation of Escherichia coli from coliforms.

Salmonella contamination is the second leading cause of food-borne illness worldwide. Controlling outbreaks of Salmonella is an important task for food regulators, restaurants and the food industry in general. The Salmonella family includes over 2,300 serotypes of bacteria, but two types, Salmonella enteritidis and Salmonella typhimurium, are responsible for about half of all human infections. Most outbreaks of Salmonella are traced back to dairy, poultry and meat products, but Salmonella can grow on nearly any food. Chicken, eggs and their derivative products are particularly high risk.

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