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Merck

05538

Millipore

Salmonella ChromoSelect Agar, Improved

suitable for microbiology, NutriSelect® Plus

Sinónimos:

Salmonella Agar ChromoSelect, Improved

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About This Item

UNSPSC Code:
41171606
NACRES:
NA.85

sterility

non-sterile

Quality Level

form

powder

shelf life

limited shelf life, expiry date on the label

composition

agar, 12.0 g/L
chromogenic mixture, 3.25 g/L
peptone special, 8.0 g/L
sodium deoxycholate, 1.0 g/L
yeast extract, 2.0 g/L

manufacturer/tradename

NutriSelect® Plus

final pH

7.3±0.2 (25 °C)

application(s)

clinical testing
environmental
food and beverages
water monitoring

microbiology

storage temp.

2-8°C

suitability

selective and differential for Escherichia coli
selective and differential for Salmonella spp.
selective and differential for coliforms

Application

A selective chromogenic medium used for simultaneous detection of Salmonella and Escherichia coli from food and water samples.

Preparation Note

Suspend 26.25 g in 1 litre distilled water. Boil gently to dissolve the medium completely. DO NOT AUTOCLAVE. Cool to 50°C. Mix well and pour into sterile plates.

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

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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Artículos

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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