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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, 12.0 g/L
bile salts, 5.0 g/L
lactose, 10.0 g/L
neutral red, 0.075 g/L
peptone, 20.0 g/L
sodium chloride, 5.0 g/L
製造商／商標名
NutriSelect® Plus
技術
microbiological culture: suitable
最終pH值
7.4±0.2 (25 °C)
應用
agriculture
clinical testing
environmental
food and beverages
water monitoring
microbiology
適合性
selective and differential for Campylobacter spp.
selective and differential for Enterobacter spp.
selective and differential for Enterococcus spp.
selective and differential for Escherichia coli
selective and differential for Proteus spp.
selective and differential for Salmonella spp.
selective and differential for Shigella spp.
selective and differential for Staphylococcus spp.
selective and differential for coliforms
selective and differential for enterobacteriaceae
應用
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)
其他客户在看
商品
On the Trail of Campylobacter
Campylobacter spp. are regarded as the leading cause of bacterial gastroenteritis in humans worldwide.
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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