推薦產品
形狀
powder
品質等級
儲存期限
limited shelf life, expiry date on the label
成份
agar, 12.0 g/L
casein enzymic hydrolysate, 8.0 g/L
chromogenic mixture, 4.32 g/L
lactose, 3.0 g/L
neutral red, 0.02 g/L
peptic digest of animal tissure, 4.0 g/L
sodium chloride, 5.0 g/L
sodium deoxycholate, 1.0 g/L
yeast extract, 5.0 g/L
製造商／商標名
NutriSelect® Plus
最終pH值
7.3±0.2 (25 °C)
應用
clinical testing
environmental
food and beverages
microbiology
儲存溫度
2-8°C
適合性
selective and differential for Salmonella spp.
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
文章
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.
我們的科學家團隊在所有研究領域都有豐富的經驗，包括生命科學、材料科學、化學合成、色譜、分析等.
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