A0715
Andrade-Peptonwasser
suitable for microbiology, NutriSelect® Plus
Synonym(e):
Peptonwasser (Andrade)
About This Item
Empfohlene Produkte
Sterilität
non-sterile
Qualitätsniveau
Produktlinie
BioChemika
Form
powder
Haltbarkeit
limited shelf life, expiry date on the label
Zusammensetzung
Andrade Indicator, 0.10 g/L
Peptic Digest of Animal Tissue, 10 g/L
Sodium chloride, 5.0 g/L
Hersteller/Markenname
NutriSelect® Plus
Methode(n)
microbe id | utilization test: suitable
microbiological culture: suitable
pH-Endwert
7.4±0.2 (25 °C)
Anwendung(en)
clinical testing
food and beverages
water monitoring
microbiology
Eignung
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
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.
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