84369
Salmonella Chromogen Agar
suitable for microbiology, NutriSelect® Basic, 100188 to be used as a replacement item. Search to explore!
About This Item
Recommended Products
Quality Level
sterility
non-sterile
form
powder
shelf life
limited shelf life, expiry date on the label
composition
agar, 15 g/L
meat extract, 1 g/L
peptone, 5 g/L
sodium chloride, 5 g/L
sodium deoxycholate, 1 g/L
yeast extract, 2 g/L
manufacturer/tradename
NutriSelect® Basic
final pH
7.3±0.2 (25 °C)
application(s)
clinical testing
environmental
food and beverages
microbiology
storage temp.
2-8°C
suitability
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 Shigella spp.
selective and differential for coliforms
selective and differential for enterobacteriaceae
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This Item | 84368 | 85927 | 85640 |
---|---|---|---|
selective and differential for Escherichia coli, selective and differential for Proteus spp., selective and differential for Shigella spp., selective and differential for enterobacteriaceae, selective and differential for Klebsiella spp., selective and differential for coliforms, selective and differential for Salmonella spp. | selective and differential for Citrobacter 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 Shigella spp., selective and differential for coliforms, selective and differential for enterobacteriaceae | selective and differential for Citrobacter spp., selective and differential for Enterobacter spp., selective and differential for Escherichia coli, selective and differential for Salmonella spp., selective and differential for Shigella spp., selective and differential for coliforms, selective and differential for enterobacteriaceae | selective and differential for Salmonella spp., selective and differential for Shigella spp. |
non-sterile | non-sterile | non-sterile | non-sterile |
agar, 15 g/L , peptone, 5 g/L , sodium deoxycholate, 1 g/L , meat extract, 1 g/L , yeast extract, 2 g/L , sodium chloride, 5 g/L | agar, 15.0 g/L , bile salt mixture, 3.825 g/L , brilliant green, 0.0006 g/L , disodium hydrogen phosphate 2 hydrate, 1.0 g/L , ferric citrate, 0.5 g/L , lactose, 11.5 g/L , magnesium sulfate, 0.4 g/L , meat extract, 6.0 g/L , meat peptone, 3.8 g/L , metachrome yellow, 0.47 g/L , methyl blue, 0.25 g/L , neutral red, 0.022 g/L , L-phenylalanine, 5.0 g/L , sodium thiosulfate 5 hydrate, 4.25 g/L , starch (soluble), 0.5 g/L , sucrose, 13.0 g/L , trisodium citrate5.5 hydrate, 9.3 g/L , yeast extract, 3.0 g/L | agar, 10.0 g/L , casein enzymic hydrolysate, 3.3 g/L , chromogenic mixture, 0.43 g/L , disodium hydrogen phosphate, 1 g/L , peptone, special, 6.0 g/L , sodium chloride, 2 g/L , sodium dihydrogen phosphate, 0.6 g/L , sodium pyruvate, 1 g/L , sorbitol, 1 g/L , Tergitol™ | agar, 15.0 g/L , brilliant green, 0.0003 g/L , ferric citrate, 1.0 g/L , lactose, 10.0 g/L , meat extract, 5.0 g/L , neutral red, 0.025 g/L , ox bile, dehydrated, 8.5 g/L , peptone, 5.0 g/L , sodium citrate, 10.0 g/L , sodium thiosulfate, 8.5 g/L |
clinical testing | clinical testing | agriculture | clinical testing |
NutriSelect® Basic | NutriSelect® Plus | NutriSelect® Plus | NutriSelect® Plus |
Application
Preparation Note
Other Notes
Footnote
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
Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Personal Protective Equipment
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Salmonella, with 2,300+ serotypes, causes half of food-borne illnesses, often from dairy, poultry, and eggs.
Salmonella, with 2,300+ serotypes, causes half of food-borne illnesses, often from dairy, poultry, and eggs.
Salmonella, with 2,300+ serotypes, causes half of food-borne illnesses, often from dairy, poultry, and eggs.
Salmonella, with 2,300+ serotypes, causes half of food-borne illnesses, often from dairy, poultry, and eggs.
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