69965
Mossel-Bouillon
suitable for microbiology, NutriSelect® Basic
Synonym(e):
EE Bouillon, Enterobacteriaceen-Anreicherungsbouillon nach Mossel, Glucose-Brilliant-Grün-Galle-Bouillon gepuffert
About This Item
Empfohlene Produkte
Sterilität
non-sterile
Qualitätsniveau
Form
powder
Haltbarkeit
limited shelf life, expiry date on the label
Zusammensetzung
brilliant green, 0.015 g/L
disodium hydrogen phosphate, 6.45 g/L
glucose, 5 g/L
ox-bile, 20 g/L
peptone, 10 g/L
potassium dihydrogen phosphate, 2 g/L
Hersteller/Markenname
NutriSelect® Basic
Methode(n)
microbiological culture: suitable
pH-Endwert
7.2±0.2 (20 °C)
Anwendung(en)
agriculture
bioburden testing
environmental
food and beverages
water monitoring
microbiology
Eignung
selective for Citrobacter spp.
selective for Enterococcus spp.
selective for Escherichia coli
selective for Klebsiella spp.
selective for Proteus spp.
selective for Salmonella spp.
selective for Shigella spp.
selective for Yersinia spp.
selective for coliforms
selective for enterobacteriaceae
Anwendung
Angaben zur Herstellung
Sonstige Hinweise
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
H-Sätze
P-Sätze
Gefahreneinstufungen
Aquatic Chronic 3
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
Chronobacter spp. Classic and New Detection Methods
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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