01993
Salmonella Chromogen Agar Set
suitable for microbiology, NutriSelect® Basic
About This Item
Recommended Products
form
powder
Quality Level
shelf life
limited shelf life, expiry date on the label
manufacturer/tradename
NutriSelect® Basic
pH
7.3±0.2 (25 °C)
application(s)
clinical testing
environmental
food and beverages
microbiology
storage temp.
2-8°C
suitability
nonselective and differential for Escherichia coli
nonselective and differential for coliforms
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
Application
Components
Peptone 5g/l
Yeast extract 2g/l
Meat extract 1g/l
Sodium chloride 5g/l
Sodium deoxycholate 1g/l
Agar 15g/l
4 vials of supplement (Cat. No. 38589; per vial, sufficient for 1000 ml medium):
chromogenic mix 0.13g
Propylenglycol 10.0g
Preparation Note
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
10 - Combustible liquids
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Regulatory Listings
Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.
PDSCL
Please refer to KIT Component information
PRTR
Please refer to KIT Component information
FSL
Please refer to KIT Component information
ISHL Indicated Name
Please refer to KIT Component information
ISHL Notified Names
Please refer to KIT Component information
Cartagena Act
Please refer to KIT Component information
JAN Code
キットコンポーネントの情報を参照してください
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Salmonella, with 2,300+ serotypes, causes half of food-borne illnesses, often from dairy, poultry, and eggs.
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