A0715
Andrade peptone water
suitable for microbiology, NutriSelect® Plus
Synonyme(s) :
Peptone Water (Andrade)
About This Item
Produits recommandés
Stérilité
non-sterile
Niveau de qualité
Gamme de produits
BioChemika
Forme
powder
Durée de conservation
limited shelf life, expiry date on the label
Composition
Andrade Indicator, 0.10 g/L
Peptic Digest of Animal Tissue, 10 g/L
Sodium chloride, 5.0 g/L
Fabricant/nom de marque
NutriSelect® Plus
Technique(s)
microbe id | utilization test: suitable
microbiological culture: suitable
pH final
7.4±0.2 (25 °C)
Application(s)
clinical testing
food and beverages
water monitoring
microbiology
Adéquation
Providencia spp.
nonselective and differential for Citrobacter spp.
nonselective and differential for Escherichia coli
nonselective and differential for Klebsiella spp.
nonselective and differential for Proteus spp.
nonselective and differential for Salmonella spp.
nonselective and differential for Shigella spp.
nonselective and differential for Yersinia spp.
nonselective and differential for bacteria (General Media)
nonselective and differential for coliforms
nonselective and differential for enterobacteriaceae
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.
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