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61792

Millipore

Leifson Agar

suitable for microbiology, NutriSelect® Plus

Synonym(s):

DC Agar, Deoxycholate Citrate Agar according to Leifson, modified

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About This Item

UNSPSC Code:
41171606
NACRES:
NA.74

form

powder

Quality Level

200

shelf life

limited shelf life, expiry date on the label

composition

agar, 15 g/L
ammonium ferric citrate, 1 g/L
lactose, 10 g/L
meat extract, 5 g/L
meat peptone, 5 g/L
neutral red, 0.02 g/L
sodium citrate, 6 g/L
sodium deoxycholate, 3 g/L
sodium thiosulfate, 5.4 g/L

manufacturer/tradename

NutriSelect® Plus

technique(s)

microbiological culture: suitable

final pH

7.5±0.2 (25 °C)

application(s)

clinical testing
environmental
food and beverages
microbiology

suitability

selective and differential for Salmonella spp.
selective and differential for Shigella spp.

Related Categories

Application

For the isolation of Salmonella and Shigella species according to Leifson, modified by Hynes.

Preparation Note

Dissolve 50.4 g in 1 litre distilled water heating if necessary, cool rapidly and pour plates. Do NOT autoclave.

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

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

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Certificates of Analysis (COA)

Lot/Batch Number
BCCG2468
BCCB1454
BCBR5642V
BCBP2522V
BCBJ9427V

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M.Hynes
The Journal of Pathology and Bacteriology, 54, 193-193 (1942)
E. Leifson
The Journal of Pathology and Bacteriology, 40, 581-581 (1935)

Articles

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.

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