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BioChemika
Quality Level
유통기한
limited shelf life, expiry date on the label
기술
microbe id | utilization test: suitable
응용 분야
clinical testing
environmental
food and beverages
microbiology
저장 온도
2-8°C
적합성
Citrobacter spp.
Enterobacter spp.
Escherichia coli
Klebsiella spp.
Proteus spp.
Salmonella spp.
bacteria
애플리케이션
원리
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)
문서
Sigma-Aldrich.com presents an article concerning Differentiation of Escherichia coli from coliforms.
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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