85463
Simmons Citrate Agar
NutriSelect® Basic, suitable for microbiology
Synonym(s):
Citrate Utilization Test
About This Item
Recommended Products
sterility
non-sterile
Quality Level
product line
BioChemika
form
powder
shelf life
limited shelf life, expiry date on the label
composition
agar, 15 g/L
ammonium dihydrogen phosphate, 0.2 g/L
bromothymol blue, 0.08 g/L
disodium ammonium phosphate, 0.8 g/L
magnesium sulfate heptahydrate, 0.2 g/L
sodium chloride, 5 g/L
trisodium citrate, 2 g/L
manufacturer/tradename
NutriSelect® Basic
technique(s)
microbe id | utilization test: suitable
microbiological culture: suitable
final pH
~7.0
application(s)
agriculture
clinical testing
environmental
food and beverages
water monitoring
microbiology
suitability
nonselective and differential for Escherichia coli
nonselective and differential for Salmonella spp.
nonselective and differential for coliforms
nonselective and differential for molds (General Media)
nonselective and differential for yeasts (General Media)
General description
Application
Preparation Note
Other Notes
Footnote
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.
Legal Information
Storage Class Code
11 - Combustible Solids
WGK
WGK 2
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Personal Protective Equipment
Choose from one of the most recent versions:
Already Own This Product?
Find documentation for the products that you have recently purchased in the Document Library.
water
Articles
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.
Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.
Contact Technical Service