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Merck

69965

Millipore

Mossel 肉汤

suitable for microbiology, NutriSelect® Basic

别名:

EE 肉汤, 按照 Mossel 方法的肠道菌增菌肉汤, 缓冲葡萄糖亮绿胆汁肉汤

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About This Item

分類程式碼代碼:
41171607
NACRES:
NA.74

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

brilliant green, 0.015 g/L
disodium hydrogen phosphate, 6.45 g/L
glucose, 5 g/L
ox-bile, 20 g/L
peptone, 10 g/L
potassium dihydrogen phosphate, 2 g/L

製造商/商標名

NutriSelect® Basic

技術

microbiological culture: suitable

最終pH值

7.2±0.2 (20 °C)

應用

agriculture
bioburden testing
environmental
food and beverages
water monitoring

microbiology

適合性

selective for Citrobacter spp.
selective for Enterococcus spp.
selective for Escherichia coli
selective for Klebsiella spp.
selective for Proteus spp.
selective for Salmonella spp.
selective for Shigella spp.
selective for Yersinia spp.
selective for coliforms
selective for enterobacteriaceae

應用

For the selective enrichment of all enterobacteriaceae from food and other material.

準備報告

Dissolve 43.5 g in 1 litre distilled water and heat at 100°C in water bath or flowing steam for 30 minutes. Cool quickly. This medium is heat sensitive. DO NOT AUTOCLAVE.

其他說明

分离临床样品中的粘质沙雷菌

腳註

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.

法律資訊

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

危險聲明

防範說明

危險分類

Aquatic Chronic 3

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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分析证书(COA)

Lot/Batch Number

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访问文档库

G.M. Grasso et al.
Epidem. Inf., 101, 315-315 (1988)
D.A.A. Mossel et al.
The Journal of Applied Bacteriology, 26, 444-444 (1963)

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.

实验方案

General guidance for the detection and enumeration of Enterobacteriaceae in food according to EN-ISO 8523:1991 and EN-ISO 4832:1991, respectively.

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