16447
Glucose Bromcresol Purple Agar
NutriSelect® Plus, suitable for microbiology
Synonyme(s) :
Tryptone Yeast Extract Agar with Bromocresol Purple
About This Item
Produits recommandés
Agence
according to ISO 21258-1:2017
Niveau de qualité
Stérilité
non-sterile
Gamme de produits
BioChemika
Forme
powder
Durée de conservation
limited shelf life, expiry date on the label
Composition
Agar, 15.0 g/L
Brom cresol purple, 0.015 g/L
Casein enzymic hydrolysate, 10.0 g/L
Glucose, 10.0 g/L
Sodium chloride, 5.0 g/L
Yeast extract, 1.5 g/L
Fabricant/nom de marque
NutriSelect® Plus
Technique(s)
microbe id | utilization test: suitable
pH final
7.0±0.2 (25 °C)
Application(s)
agriculture
clinical testing
environmental
food and beverages
microbiology
Adéquation
Citrobacter spp.
Neisseria spp.
Proteus spp.
Serratia spp.
Shigella spp.
Streptococcus spp.
nonselective and differential for Bacillus cereus
nonselective and differential for Bacillus spp.
nonselective and differential for Enterobacter spp.
nonselective and differential for Escherichia coli
nonselective and differential for Klebsiella spp.
nonselective and differential for Salmonella spp.
nonselective and differential for coliforms
nonselective and differential for enterobacteriaceae
Catégories apparentées
Application
Notes préparatoires
Note de bas de page
The designations basic, plus, or prime are added to indicate the quality control level, from basic quality control to standard QC plus to prime for full regulatory compliance.
Informations légales
Code de la classe de stockage
11 - Combustible Solids
Classe de danger pour l'eau (WGK)
WGK 3
Point d'éclair (°F)
Not applicable
Point d'éclair (°C)
Not applicable
Équipement de protection individuelle
Eyeshields, Gloves, type N95 (US)
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Articles
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.
Protocoles
General guidance for the detection and enumeration of Enterobacteriaceae in food according to EN-ISO 8523:1991 and EN-ISO 4832:1991, respectively.
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