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93745

Millipore

TSC Agar

suitable for microbiology, NutriSelect® Basic

Synonym(s):

Tryptose Sulfite Cycloserine Agar

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About This Item

UNSPSC Code:
41171606
NACRES:
NA.74

Agency

according to ISO 15213:2003
according to ISO 7937:2004

Quality Level

sterility

non-sterile

form

powder

shelf life

limited shelf life, expiry date on the label

composition

agar, 15 g/L
ammonium ferric citrate, 1 g/L
meat peptone (peptic), 15 g/L
sodium disulfite, 1 g/L
soya peptone, 5 g/L
yeast extract, 5 g/L

manufacturer/tradename

NutriSelect® Basic

technique(s)

microbiological culture: suitable

final pH

7.6±0.2 (25 °C)

application(s)

agriculture
clinical testing
environmental
food and beverages
pathogen testing
water monitoring

microbiology

suitability

selective and differential for Clostridium spp.

Application

For the isolation and enumeration of vegetative forms as well as spores from Clostridium perfringens in food, clinical specimens and other material acc. to Harmon et al. (1971).

Preparation Note

Base Agar:
Dissolve 42 g in 1 litre distilled water. Sterilize by autoclaving at 121°C for 15 minutes. Cooling to approx. 50°C.

TSC Agar:
To 1 litre Base Agar add 400 mg rehydrated D-cycloserine (Cat. No. 30020) as a sterile filtered aqueous solution or 2 vials of Perfringens T.S.C. Supplement (Cat. No. P9352) and 50 ml Egg Yolk Emulsion (Cat. No. 17148). Mix well and pour into petri plates.

TSC Agar egg yolk free (also used as overlay agar):
Add 400 mg rehydrated D-cycloserine (Cat. No. 30020) or 2 vials of Perfringens T.S.C. Supplement (Cat. No. P9352) to 1 litre Base Agar and mix well.

TSC Fluorescence Agar:
Add to 1 litre Base Agar 5.5 g rehydrated TSC Agar supplement (Cat. No. 80548) as a sterile filtered aqueous solution. Mix well and pour plates.

SFP Agar (Shahidi-Ferguson Perfringens Agar):
To 1 litre Base Agar 2 vials of Perfringens S.F.P. Supplement Cat. No. P9477) and 50 ml Egg Yolk Emulsion (Cat. No. 17148) are added. Mix well and pour into sterile petri plates.

Other Notes

Isolation and enumeration of sulphite-reducing Clostridium spores and Group D faecal streptococci from oysters ; Membrane filtration enumeration of faecal clostridia and C. perfringens in water

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

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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S M Harmon et al.
Applied microbiology, 21(5), 922-927 (1971-05-01)
For the enumeration of viable vegetative cells and spores of Clostridium perfringens, noncommercial (laboratory prepared) sulfite-polymyxin-sulfadiazine (SPS) agar, tryptone-sulfite-neomycin (TSN) agar, and Shahidi-Ferguson-perfringens (SFP) agar were statistically compared to SPS agar without antibiotics. The selectivities of these four media were
D.P. Sartory
Water Research, 20, 1255-1255 (1986)
T J Easterbrook et al.
The Journal of applied bacteriology, 62(5), 413-419 (1987-05-01)
A comparative study of methods to enumerate sulphite-reducing Clostridium spores and Group D faecal streptococci in oysters demonstrated that pour plate solid agar techniques gave higher counts than liquid broth most probable number procedures. Reinforced clostridial broth with supplements to

Articles

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

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

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

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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