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Merck
모든 사진(1)

문서

05538

Millipore

Salmonella ChromoSelect Agar, Improved

suitable for microbiology, NutriSelect® Plus

동의어(들):

Salmonella Agar ChromoSelect, Improved

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모든 사진(1)

About This Item

UNSPSC 코드:
41171606
NACRES:
NA.85

무균

non-sterile

Quality Level

200

형태

powder

유통기한

limited shelf life, expiry date on the label

구성

agar, 12.0 g/L
chromogenic mixture, 3.25 g/L
peptone special, 8.0 g/L
sodium deoxycholate, 1.0 g/L
yeast extract, 2.0 g/L

제조업체/상표

NutriSelect® Plus

최종 pH

7.3±0.2 (25 °C)

응용 분야

clinical testing
environmental
food and beverages
water monitoring
microbiology

저장 온도

2-8°C

적합성

selective and differential for Escherichia coli
selective and differential for Salmonella spp.
selective and differential for coliforms

애플리케이션

A selective chromogenic medium used for simultaneous detection of Salmonella and Escherichia coli from food and water samples.

제조 메모

Suspend 26.25 g in 1 litre distilled water. Boil gently to dissolve the medium completely. DO NOT AUTOCLAVE. Cool to 50°C. Mix well and pour into sterile plates.

각주

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.

법적 정보

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

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point (°F)

Not applicable

Flash Point (°C)

Not applicable

개인 보호 장비

Eyeshields, Gloves, type N95 (US)

Choose from one of the most recent versions:

시험 성적서(COA)

Lot/Batch Number
BCCG3249
BCCF6753
BCCD6315
BCCC6752
BCBW1758

Don't see the Right Version?

If you require a particular version, you can look up a specific certificate by the Lot or Batch number.

Search for a COA

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문서

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.

자사의 과학자팀은 생명 과학, 재료 과학, 화학 합성, 크로마토그래피, 분석 및 기타 많은 영역을 포함한 모든 과학 분야에 경험이 있습니다..

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