A0715
Andrade peptone water
suitable for microbiology, NutriSelect® Plus
Sinonimo/i:
Peptone Water (Andrade)
About This Item
Prodotti consigliati
Sterilità
non-sterile
Livello qualitativo
Nome Commerciale
BioChemika
Forma fisica
powder
Durata
limited shelf life, expiry date on the label
Composizione
Andrade Indicator, 0.10 g/L
Peptic Digest of Animal Tissue, 10 g/L
Sodium chloride, 5.0 g/L
Produttore/marchio commerciale
NutriSelect® Plus
tecniche
microbe id | utilization test: suitable
microbiological culture: suitable
pH finale
7.4±0.2 (25 °C)
applicazioni
clinical testing
food and beverages
water monitoring
microbiology
Compatibilità
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
Applicazioni
Nota sulla preparazione
Nota a piè di pagina
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.
Note legali
Codice della classe di stoccaggio
11 - Combustible Solids
Classe di pericolosità dell'acqua (WGK)
WGK 3
Punto d’infiammabilità (°F)
Not applicable
Punto d’infiammabilità (°C)
Not applicable
Dispositivi di protezione individuale
Eyeshields, Gloves, type N95 (US)
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Articoli
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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