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61792

Millipore

Leifson Agar

suitable for microbiology, NutriSelect® Plus

Sinonimo/i:

DC Agar, Deoxycholate Citrate Agar according to Leifson, modified

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About This Item

Codice UNSPSC:
41171606
NACRES:
NA.74

Forma fisica

powder

Livello qualitativo

200

Durata

limited shelf life, expiry date on the label

Composizione

agar, 15 g/L
ammonium ferric citrate, 1 g/L
lactose, 10 g/L
meat extract, 5 g/L
meat peptone, 5 g/L
neutral red, 0.02 g/L
sodium citrate, 6 g/L
sodium deoxycholate, 3 g/L
sodium thiosulfate, 5.4 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
microbiology

Compatibilità

selective and differential for Salmonella spp.
selective and differential for Shigella spp.

Categorie correlate

Applicazioni

For the isolation of Salmonella and Shigella species according to Leifson, modified by Hynes.

Nota sulla preparazione

Dissolve 50.4 g in 1 litre distilled water heating if necessary, cool rapidly and pour plates. Do NOT autoclave.

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

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

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Certificati d'analisi (COA)

Lot/Batch Number
BCCG2468
BCCB1454
BCBR5642V
BCBP2522V
BCBJ9427V

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M.Hynes
The Journal of Pathology and Bacteriology, 54, 193-193 (1942)
E. Leifson
The Journal of Pathology and Bacteriology, 40, 581-581 (1935)

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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