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Hektoen Enteric Agar

Name: Hektoen Enteric Agar
Brand: SIAL

suitable for microbiology, NutriSelect^® Plus

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About This Item

UNSPSC Code:

41171606

NACRES:

NA.74

sterility

non-sterile

Quality Level

200

form

powder

shelf life

limited shelf life, expiry date on the label

composition

acid fuchsin, 0.1 g/L
agar, 15.0 g/L
ammonium ferric citrate, 1.5 g/L
bile salts, 9 g/L
bromothymol blue, 0.065 g/L
lactose, 12 g/L
mixed peptone, 12 g/L
salicin, 2 g/L
sodium chloride, 5 g/L
sodium thiosulfate, 5 g/L
sucrose, 12 g/L
yeast extract, 3 g/L

manufacturer/tradename

NutriSelect^® Plus

technique(s)

microbiological culture: suitable

final pH

7.5±0.2 (25 °C)

application(s)

clinical testing
environmental
food and beverages
water monitoring
microbiology

suitability

selective and differential for Salmonella spp.
selective and differential for Shigella spp.
selective and differential for bacteria (General Media)

Categorías relacionadas

Medios de cultivo microbiológico

Application

Hektoen enteric agar is a type of primary standard media, which may be commonly used in the selective detection and isolation of Salmonella in food microbiology labs and in human stool specimens.

Preparation Note

Suspend 76.67 g in 1 litre distilled water and let it soak. Heat up by constant stirring until boiling. Cool to 55 - 60 °C and pour into sterile plates. Do not autoclave. The Medium is very thermolabile and thus overheating should be avoided.

Other Notes

Plating medium for the isolation of enteric pathogens; Isolation of Shigellae

Footnote

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.

Legal Information

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

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

pictograms

GHS07

signalword

Warning

hcodes

H317

pcodes

P261 - P272 - P280 - P302 + P352 - P333 + P313 - P362 + P364

Hazard Classifications

Skin Sens. 1

Storage Class

11 - Combustible Solids

wgk_germany

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

dust mask type N95 (US), Eyeshields, Faceshields, Gloves

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Comparison of four chromogenic media and Hektoen agar for detection and presumptive identification of Salmonella strains in human stools

Perez.MJ, et al.

Journal of Clinical Microbiology, 41, 1130-1134 (2003)

A new plating medium for the isolation of enteric pathogens. II. Comparison of hektoen enteric agar with SS and EMB agar.

S King et al.

Applied microbiology, 16(4), 579-581 (1968-04-01)

During this study, 2,855 stool specimens from patients at Cook County Hospital were cultured for enteric pathogens. Hektoen Enteric Agar (HE) was compared with E M B and S S Agars by replicate samplings with both direct and indirect methods.

Entis P

Food Microbiology: The Laboratory (2002)

Isolation of Shigellae. 8. Comparison of xylose lysine deoxycholate agar, hektoen enteric agar, Salmonella-Shigella agar, and eosin methylene blue agar with stool specimens.

W I Taylor et al.

Applied microbiology, 21(1), 32-37 (1971-01-01)

Two enrichment broths and four plating media were compared for efficiency of detection of enteric pathogens from 1,597 stool specimens. Of 170 salmonellae isolated from the composite of all methods, direct streaking yielded but 54%, whereas enrichment in gram-negative broth

S. King et al.

Applied Microbiology, 16, 557-557 (1968)

Artículos

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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