00563
MM ChromoSelect Agar
NutriSelect® Plus, suitable for microbiology
Sinonimo/i:
ChromoSelect Miller and Mallinson Agar, MM Agar ChromoSelect
About This Item
Prodotti consigliati
Forma fisica
powder
Livello qualitativo
Durata
limited shelf life, expiry date on the label
Composizione
agar, 15.0 g/L
D-cellobiose, 3.0 g/L
chromogenic mixture, 6.6 g/L
lactose, 10.0 g/L
D-mannitol, 1.2 g/L
peptone (vegetable), 10.0 g/L
D-trehalose, 1.33 g/L
vegetable extract, 2.0 g/L
Produttore/marchio commerciale
NutriSelect® Plus
pH finale
7.6±0.2 (25 °C)
applicazioni
clinical testing
environmental
food and beverages
pathogen testing
microbiology
Temperatura di conservazione
15-25°C
Compatibilità
nonselective and differential for Citrobacter spp.
nonselective and differential for Escherichia coli
nonselective and differential for Salmonella spp.
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
Dispositivi di protezione individuale
Eyeshields, Gloves, type N95 (US)
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Articoli
Selective media enable faster results and visual confirmation for the detection, identification, and enumeration of microorganisms
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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