Recommended Products
product line
BioChemika
Quality Level
shelf life
limited shelf life, expiry date on the label
technique(s)
microbe id | utilization test: suitable
application(s)
clinical testing
environmental
food and beverages
microbiology
storage temp.
2-8°C
suitability
Citrobacter spp.
Enterobacter spp.
Escherichia coli
Klebsiella spp.
Proteus spp.
Salmonella spp.
bacteria
Application
Principle
Storage Class
11 - Combustible Solids
wgk_germany
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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Articles
There are many other methods of detection to indicate the presence of E. coli. Review common tests and biochemical reactions for this contaminant.
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.
Protocols
In recent years it has been recognized that Listeria is an important public health problem. The disease affects primarily people of advanced age, pregnant women, newborns, and adults with weakened immune systems.
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