16447
Glucosebromkresolviolett-Agar
suitable for microbiology, NutriSelect® Plus
Synonym(e):
Trypton-Hefeextrakt-Agar mit Bromkresolpurpur
About This Item
Empfohlene Produkte
Agentur
according to ISO 21258-1:2017
Qualitätsniveau
Sterilität
non-sterile
Produktlinie
BioChemika
Form
powder
Haltbarkeit
limited shelf life, expiry date on the label
Zusammensetzung
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
Hersteller/Markenname
NutriSelect® Plus
Methode(n)
microbe id | utilization test: suitable
pH-Endwert
7.0±0.2 (25 °C)
Anwendung(en)
agriculture
clinical testing
environmental
food and beverages
microbiology
Eignung
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
Anwendung
Angaben zur Herstellung
Fußnote
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.
Rechtliche Hinweise
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
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.
Protokolle
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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