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agency
according to ISO 19250:2010
according to ISO 6579-1:2017
品質等級
無菌
non-sterile
形狀
powder
儲存期限
limited shelf life, expiry date on the label
製造商／商標名
NutriSelect® Plus
技術
microbiological culture: suitable
最終pH值
5.2±0.2 (25 °C)
應用
environmental
food and beverages
food and beverages
pathogen testing
microbiology
適合性
selective for Salmonella spp.
應用
成分
氯化钠 8g/1110mL；
磷酸二氢钾 1.6g/1110mL；
无水氯化镁 18.7g/L（相当于 40g/1110mL 六水氯化镁）；
孔雀绿 0.04g/1110mL
準備報告
腳註
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.
法律資訊
儲存類別代碼
11 - Combustible Solids
水污染物質分類（WGK）
WGK 3
閃點（°F）
Not applicable
閃點（°C）
Not applicable
個人防護裝備
Eyeshields, Gloves, type N95 (US)
商品
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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