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E5399

Millipore

Endo agar

suitable for microbiology, NutriSelect® Plus

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About This Item

UNSPSC Code:
41171606
NACRES:
NA.85

sterility

non-sterile

Quality Level

form

powder

shelf life

limited shelf life, expiry date on the label

manufacturer/tradename

NutriSelect® Plus

technique(s)

microbiological culture: suitable

pH

7.5±0.2 (25 °C)

application(s)

bioburden testing
cleaning products
cosmetics
environmental
food and beverages
personal care
veterinary
water monitoring

microbiology

suitability

selective and differential for Enterobacter spp.
selective and differential for Escherichia coli
selective and differential for Klebsiella spp.
selective and differential for Proteus spp.
selective and differential for Salmonella spp.
selective and differential for Shigella spp.
selective and differential for coliforms

Components

Components (g/L)
Peptic Digest of Animal Tissue 10.00
Lactose 10.00
Dipotassium Phosphate 3.50
Sodium Sulphite 2.50
Basic Fuchsin 0.50
Agar 15.00

Preparation Note

Suspend 41.5 g of Endo Agar in 1000 ml of distilled water. Boil to dissolve the medium completely. Sterilize by autoclaving at 15 lbs. pressure (121°C) for 15 minutes. Mix well before pouring into sterile petri plates. Note: Basic fuchsin is a potential carcinogen and care should be taken to avoid inhalation of the powdered dye and contamination of the skin.

Footnote

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.

Legal Information

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

Pictograms

Health hazard

Signal Word

Warning

Hazard Statements

Hazard Classifications

Carc. 2

Storage Class Code

11 - Combustible Solids

WGK

WGK 2

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Articles

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.

An article concerning selective growth media for differentiation and detection of Escherichia coli and other coliforms.

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