Recommended Products
Quality Level
Assay
98%
refractive index
n20/D 1.6320 (lit.)
bp
52 °C (lit.)
density
1.928 g/mL at 25 °C (lit.)
functional group
iodo
SMILES string
Ic1ccccn1
InChI
1S/C5H4IN/c6-5-3-1-2-4-7-5/h1-4H
InChI key
CCZWSTFVHJPCEM-UHFFFAOYSA-N
General description
Signal Word
Warning
Hazard Statements
Precautionary Statements
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
Target Organs
Respiratory system
Storage Class Code
10 - Combustible liquids
WGK
WGK 3
Personal Protective Equipment
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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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