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90918

Millipore

RajHans ChromoSelect Medium, Modified

NutriSelect® Plus, suitable for microbiology

동의어(들):

ChromoSelect Salmonella Medium, modified, Salmonella RajHans Chromogen Medium, modified

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About This Item

UNSPSC 코드:
41171606
NACRES:
NA.85

형태

powder

Quality Level

200

유통기한

limited shelf life, expiry date on the label

구성

agar, 12.0 g/L
casein enzymic hydrolysate, 8.0 g/L
chromogenic mixture, 4.32 g/L
lactose, 3.0 g/L
neutral red, 0.02 g/L
peptic digest of animal tissure, 4.0 g/L
sodium chloride, 5.0 g/L
sodium deoxycholate, 1.0 g/L
yeast extract, 5.0 g/L

제조업체/상표

NutriSelect® Plus

최종 pH

7.3±0.2 (25 °C)

응용 분야

clinical testing
environmental
food and beverages
microbiology

저장 온도

2-8°C

적합성

selective and differential for Salmonella spp.
selective and differential for enterobacteriaceae

관련 카테고리

애플리케이션

RajHans ChromoSelect Medium for identification and differentiation of Salmonella species from the members of Enterobacteriaceae, especially Proteus species.

제조 메모

Suspend 42.34 g in 1000 ml distilled water. Heat to boiling to dissolve the medium completely. DO NOT AUTOCLAVE. Cool to 45-50°C, mix well and pour into sterile petri 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

가장 최신 버전 중 하나를 선택하세요:

시험 성적서(COA)

Lot/Batch Number
BCCD4548
BCBS3108V
BCBP8786V
BCBF1543V
BCBF1543

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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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