VT000313
Salmonella enterica subsp. enterica serovar Typhimurium WDCM 00031 Vitroids
80-130 CFU mean value range, certified reference material, suitable for microbiology, Manufactured by: Sigma-Aldrich Production GmbH, Switzerland
Sinónimos:
Certified reference material, Microbiological standards, Salmonella WDCM 00031 Vitroids
About This Item
grade
certified reference material
Quality Level
agency
ISO 17034
ISO/IEC 17025
form
disc (hydrosoluble)
solid
shelf life
limited shelf life, expiry date on the label
packaging
package of 10 discs
manufacturer/tradename
Manufactured by: Sigma-Aldrich Production GmbH, Switzerland
application(s)
environmental
food and beverages
microbiology
storage temp.
−20°C
suitability
Salmonella enterica
Salmonella spp.
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General description
The technology allows long-term conservation and renders the organisms resistant to temperature changes. They are intended to be used as daily internal quality control organisms.
These microorganisms are certified according to ISO/IEC 17025 and produced under reproducible conditions compliant with ISO 17034 using authenticated strains from CECT®. These ready-to-use microbiological controls minimize the need for maintaining control strains in the test laboratory and guarantee the use of an authenticated control culture for every quality control test.
Vitroids are derived from a traceable culture obtained freeze-dried from CECT®.
Application
Features and Benefits
- Ready-to-use at convenient CFU ranges
- No dilution required
- Quick rehydration in 10 minutes
- 2-3 years of shelf life in a standard -20 °C freezer
- Complete with a comprehensive certificate of analysis
- No maintenance of stock cultures
- No recovery time or pre-enrichment step is necessary
- Robust, efficient, and reliable
- Easy-to-use
- Cost-effective
Other Notes
Other cell culture collections:
- DSM 19587
- ATCC® 14028
- NCTC 12023
Legal Information
Storage Class
11 - Combustible Solids
wgk_germany
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
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Salmonella pass through the entire food chain from animal feed, primary production, and into households or food-service establishments.
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