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1.07899

Millipore

Baird-Parker Agar

NutriSelect® Plus, powder, pH 6.4-6.8 (25 °C, 43 g/L in H2O, after autoclaving), pkg of 500 g, non-sterile

Synonym(s):

Staphylococcus enrichment broth (base) acc. to BAIRD

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About This Item

UNSPSC Code:
41106213
NACRES:
NA.74

sterility

non-sterile

Quality Level

form

powder

packaging

pkg of 500 g

manufacturer/tradename

NutriSelect® Plus

technique(s)

microbiological culture: suitable

pH

6.4-6.8 (25 °C, 43 g/L in H2O, after autoclaving)

solubility

43 g/L

application(s)

food and beverages
microbiology

storage temp.

15-25°C

suitability

Staphylococcus spp.

Analysis Note

Appearance (clearness): clear
Appearance (colour): yellowish-brown
pH-value (25 °C): 6.4 - 6.8
Inoculum (Escherichia coli ATCC 25922 (WDCM 00013)): about 99 %
Inoculum (Staphylococcus aureus ATCC 6538-P (WDCM 00033)): about 1 %
Enrichment from a mixed inoculum after 6 hours (Escherichia coli ATCC 25922 (WDCM 00013)):
Enrichment from a mixed inoculum after 6 hours (Staphylococcus aureus ATCC 6538-P (WDCM 00033)):
Enrichment from a mixed inoculum after 24 hours (Escherichia coli ATCC 25922 (WDCM 00013)): ≤ 5 %
Enrichment from a mixed inoculum after 24 hours (Staphylococcus aureus ATCC 6538-P (WDCM 00033)): ≥ 95 %
Enrichment of Staphylococcus aureus from a mixed inoculum; detection with blood agar.

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

Pictograms

Exclamation mark

Signal Word

Warning

Hazard Statements

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - Skin Sens. 1

Storage Class Code

11 - Combustible Solids

WGK

WGK 3


Certificates of Analysis (COA)

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