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無菌
non-sterile
品質等級
形狀
powder
儲存期限
limited shelf life, expiry date on the label
成份
agar, 12 g/L
casein peptone, 10 g/L
ferrous sulfate, 0.2 g/L
glucose, 1 g/L
lactose, 10 g/L
meat extract, 3 g/L
meat peptone, 10 g/L
phenol red, 0.025 g/L
sodium chloride, 5 g/L
sodium thiosulfate, 0.5 g/L
yeast extract, 3 g/L
最終pH值
7.4±0.2 (25 °C)
應用
environmental
food and beverages
microbiology
適合性
nonselective and differential for Citrobacter spp.
nonselective and differential for Enterobacter spp.
nonselective and differential for Enterococcus spp.
nonselective and differential for Escherichia coli
nonselective and differential for Klebsiella spp.
nonselective and differential for Proteus spp.
nonselective and differential for Salmonella spp.
nonselective and differential for Shigella spp.
nonselective and differential for Yersinia spp.
nonselective and differential for coliforms
應用
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)
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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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