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Documenti fondamentali

51490

Millipore

Hektoen Enteric Agar

suitable for microbiology, NutriSelect® Plus

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About This Item

Codice UNSPSC:
41171606
NACRES:
NA.74

Sterilità

non-sterile

Livello qualitativo

200

Stato

powder

Durata

limited shelf life, expiry date on the label

Composizione

acid fuchsin, 0.1 g/L
agar, 15.0 g/L
ammonium ferric citrate, 1.5 g/L
bile salts, 9 g/L
bromothymol blue, 0.065 g/L
lactose, 12 g/L
mixed peptone, 12 g/L
salicin, 2 g/L
sodium chloride, 5 g/L
sodium thiosulfate, 5 g/L
sucrose, 12 g/L
yeast extract, 3 g/L

Produttore/marchio commerciale

NutriSelect® Plus

tecniche

microbiological culture: suitable

pH finale

7.5±0.2 (25 °C)

applicazioni

clinical testing
environmental
food and beverages
water monitoring
microbiology

Compatibilità

selective and differential for Salmonella spp.
selective and differential for Shigella spp.
selective and differential for bacteria (General Media)

Applicazioni

Hektoen enteric agar is a type of primary standard media, which may be commonly used in the selective detection and isolation of Salmonella in food microbiology labs and in human stool specimens.

Nota sulla preparazione

Suspend 76.67 g in 1 litre distilled water and let it soak. Heat up by constant stirring until boiling. Cool to 55 - 60 °C and pour into sterile plates. Do not autoclave. The Medium is very thermolabile and thus overheating should be avoided.

Altre note

Plating medium for the isolation of enteric pathogens; Isolation of Shigellae

Nota a piè di pagina

We offer two media types: the superior granulated GranuCult® and the cost-efficient powdered NutriSelect® culture media, depending on your needs.
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

GRANUCULT is a registered trademark of Merck KGaA, Darmstadt, Germany
NutriSelect is a registered trademark of Merck KGaA, Darmstadt, Germany

Pittogrammi

Exclamation mark
GHS07

Avvertenze

Warning

Indicazioni di pericolo

H317

Classi di pericolo

Skin Sens. 1

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

dust mask type N95 (US), Eyeshields, Faceshields, Gloves

Scegli una delle versioni più recenti:

Certificati d'analisi (COA)

Lot/Batch Number
BCCG1674
BCCF4105
BCCD6192
BCCD4843
BCCD4842

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Comparison of four chromogenic media and Hektoen agar for detection and presumptive identification of Salmonella strains in human stools
Perez.MJ, et al.
Journal of Clinical Microbiology, 41, 1130-1134 (2003)
S King et al.
Applied microbiology, 16(4), 579-581 (1968-04-01)
During this study, 2,855 stool specimens from patients at Cook County Hospital were cultured for enteric pathogens. Hektoen Enteric Agar (HE) was compared with E M B and S S Agars by replicate samplings with both direct and indirect methods.
Entis P
Food Microbiology: The Laboratory (2002)
W I Taylor et al.
Applied microbiology, 21(1), 32-37 (1971-01-01)
Two enrichment broths and four plating media were compared for efficiency of detection of enteric pathogens from 1,597 stool specimens. Of 170 salmonellae isolated from the composite of all methods, direct streaking yielded but 54%, whereas enrichment in gram-negative broth
S. King et al.
Applied Microbiology, 16, 557-557 (1968)

Articoli

Differentiation and Identification Media for Salmonella

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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