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Key Documents

60787

Millipore

Kligler Agar

suitable for microbiology

Sinonimo/i:

Kligler Iron Agar

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About This Item

Codice UNSPSC:
41171606
NACRES:
NA.74

Sterilità

non-sterile

Livello qualitativo

Forma fisica

powder

Durata

limited shelf life, expiry date on the label

Composizione

agar, 12 g/L
casein peptone, 10 g/L
ferrous sulfate, 0.2 g/L
glucose, 1 g/L
lactose, 10 g/L
meat extract, 3 g/L
meat peptone, 10 g/L
phenol red, 0.025 g/L
sodium chloride, 5 g/L
sodium thiosulfate, 0.5 g/L
yeast extract, 3 g/L

pH finale

7.4±0.2 (25 °C)

applicazioni

environmental
food and beverages

microbiology

Compatibilità

nonselective and differential for Citrobacter spp.
nonselective and differential for Enterobacter spp.
nonselective and differential for Enterococcus 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 coliforms

Applicazioni

Useful differential medium in the study of gram-negative intestinal microorganisms.

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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I J Kligler
The Journal of experimental medicine, 28(3), 319-322 (1918-09-01)
The three media as modified-Endo medium, neutral red-brilliant green, and the lead acetate Russell double sugar-have proved in our hands the best combination for the isolation and rapid differentiation of the various organisms belonging to the typhoid-dysentery group of bacilli.
A SIMPLE MEDIUM FOR THE DIFFERENTIATION OF MEMBERS OF THE TYPHOID-PARATYPHOID GROUP.
I J Kligler
American journal of public health (New York, N.Y. : 1912), 7(12), 1042-1044 (1917-12-01)

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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