1.09878
Modified Semi-solid RAPPAPORT-VASSILIADIS medium (base)
pkg of 500 g, ISO 6579, for Salmonella spp.
Synonym(s):
MSRV medium (base)
About This Item
Recommended Products
Agency
ISO 6579
Quality Level
form
powder (dehydrated (DCM))
packaging
pkg of 500 g
manufacturer/tradename
GranuCult®
technique(s)
microbiological culture: suitable
pH
5.1-5.4 (25 °C, 31.8 g/L in H2O)
solubility
31.6 g/L
application(s)
food and beverages
microbiology
storage temp.
15-25°C
suitability
Salmonella spp.
General description
Application
Analysis Note
Appearance (color): blue
pH-value (25 °C): 5.1 - 5.4
Growth promotion test in accordance with the current version of DIN EN ISO 11133.
Growth (Salmonella typhimurium ATCC 14028 (WDCM 00031)): Grey-white, turbid zone extending out from inoculated drop. After 24–48 h, the turbid zone will be (almost) fully migrated over the plate.
Growth (Salmonella enteritidis ATCC 13076 (WDCM 00030)): Grey-white, turbid zone extending out from inoculated drop. After 24–48 h, the turbid zone will be (almost) fully migrated over the plate.
Growth (Escherichia coli ATCC 8739 (WDCM 00012)): Possible growth at the place of the inoculated drop without a turbid zone.
Growth (Escherichia coli ATCC 25922 (WDCM 00013)): Possible growth at the place of the inoculated drop without a turbid zone.
Growth (Citrobacter freundii ATCC 8090): no growth or possible growth at the place of the inoculated drop without a turbid zone.
Growth (Enterococcus faecalis ATCC 19433 (WDCM 00009)): no growth
Growth (Enterococcus faecalis ATCC 29212 (WDCM 00087)): no growth
Incubation:
2 x 24 ± 3 hours at 41,5 ± 1 °C aerobic.
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 1
Certificates of Analysis (COA)
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Protocols
EN ISO 6579-1 standard specifies detection of Salmonella spp. in human consumption, animal feed, and environmental samples.
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