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Merck
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Key Documents

85627

Millipore

SPS Agar

suitable for microbiology, NutriSelect® Basic

Synonyme(s) :

Perfringens Selective Agar acc. to Angelotti

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About This Item

Code UNSPSC :
41171609
Nomenclature NACRES :
NA.74

Stérilité

non-sterile

Niveau de qualité

100

Forme

powder

Durée de conservation

limited shelf life, expiry date on the label

Composition

agar, 13.9 g/L
casein peptone, 15 g/L
ferric citrate, 0.5 g/L
polymyxin B sulfate, 0.01 g/L
sodium sulfadiazine, 0.12 g/L
sodium sulfite, 0.5 g/L
yeast extract, 10 g/L

Fabricant/nom de marque

NutriSelect® Basic

Technique(s)

microbiological culture: suitable

pH final

7.0±0.2 (25 °C)

Application(s)

bioburden testing
environmental
food and beverages
microbiology

Adéquation

selective and differential for Clostridium spp.

Application

SPS Agar (Sulfite Polymyxin Sulfadizine Agar) is a solid medium for detection, isolation and enumeration of Clostridium perfringens and Clostridium botulinum in food acc. to Angelotti et al. (1962).
Sulfite Polymyxin Sulfadizine Agar (SPS) may be used in the detection of V. cholerae and V. vulnificus in the environment.

Notes préparatoires

Dissolve 40 g in 1 litre distilled water. Sterilize by autoclaving at 121°C for 15 minutes.

Note de bas de page

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.

Informations légales

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

Code de la classe de stockage

11 - Combustible Solids

Classe de danger pour l'eau (WGK)

WGK 3

Point d'éclair (°F)

Not applicable

Point d'éclair (°C)

Not applicable

Équipement de protection individuelle

Eyeshields, Gloves, type N95 (US)

Faites votre choix parmi les versions les plus récentes :

Certificats d'analyse (COA)

Lot/Batch Number
BCCJ6424
BCCH2168
BCCC2351
BCCB0854
BCBT3796

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Si vous avez besoin d'une version particulière, vous pouvez rechercher un certificat spécifique par le numéro de lot.

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Retrouvez la documentation relative aux produits que vous avez récemment achetés dans la Bibliothèque de documents.

Consulter la Bibliothèque de documents

R ANGELOTTI et al.
Applied microbiology, 10, 193-199 (1962-05-01)
A procedure is described for identifying and enumerating Clostridium perfringens in foods by means of a simplified agar plating method, followed by confirmation of black colonies in tubes of motility-nitrate medium and sporulation broth. The test is routinely completed within
New selective and differential medium for Vibrio cholerae and Vibrio vulnificus.
Massad G and Oliver DJ
Applied and Environmental Microbiology, 53(9), 2262-2264 (1987)

Articles

Detection, Identification and Differentiation of Clostridium perfringens

Clostridium perfringens can cause contamination in undercooked or improperly sterilized canned foods and water. Learn to detect, identify, and differentiate this pathogen.

Detection, Identification and Differentiation of Clostridium perfringens

Clostridium perfringens can cause contamination in undercooked or improperly sterilized canned foods and water. Learn to detect, identify, and differentiate this pathogen.

Detection, Identification and Differentiation of Clostridium perfringens

Clostridium perfringens can cause contamination in undercooked or improperly sterilized canned foods and water. Learn to detect, identify, and differentiate this pathogen.

Detection, Identification and Differentiation of Clostridium perfringens

Clostridium perfringens can cause contamination in undercooked or improperly sterilized canned foods and water. Learn to detect, identify, and differentiate this pathogen.

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