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70144

Millipore

麦康凯肉汤

NutriSelect® Plus, suitable for microbiology

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About This Item

分類程式碼代碼:
41171606
NACRES:
NA.74

無菌

non-sterile

品質等級

200

形狀

powder

儲存期限

limited shelf life, expiry date on the label

成份

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

最終pH值

7.2-7.6 (25 °C)

應用

agriculture
bioburden testing
clinical testing
environmental
food and beverages
water monitoring
microbiology

適合性

selective and differential for Enterobacter spp.
selective and differential for Escherichia coli
selective and differential for Klebsiella spp.
selective and differential for Proteus spp.
selective and differential for Salmonella spp.
selective and differential for coliforms
selective and differential for enterobacteriaceae

相关类别

應用

用于检测水和牛奶中的大肠菌群的推测培养基。

準備報告

Add 40 g to 1 litre of distilled water. Mix well and distribute into containers fitted with Durham tubes. Sterilize by autoclaving at 121°C for 15 minutes.

其他說明

Public Health Laboratory Service Water Subcommittee（公共卫生实验室管理署下属水委员会）的建议

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

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
BCCG5982
BCCD8151
BCCC3594
BCBW3869
BCBV6707

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EFFECT of anaerobic spore-bearing organisms on the validity of the presumptive coliform test as used in the bacteriological examination of water.
The Journal of hygiene, 51(2), 268-277 (1953-06-01)

商品

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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