69965
non-sterile
powder
limited shelf life, expiry date on the label
brilliant green, 0.015 g/L
disodium hydrogen phosphate, 6.45 g/L
glucose, 5 g/L
ox-bile, 20 g/L
peptone, 10 g/L
potassium dihydrogen phosphate, 2 g/L
NutriSelect® Basic
microbiological culture: suitable
7.2±0.2 (20 °C)
agriculture
bioburden testing
environmental
food and beverages
water monitoring
microbiology
selective for Citrobacter spp.
selective for Enterococcus spp.
selective for Escherichia coli
selective for Klebsiella spp.
selective for Proteus spp.
selective for Salmonella spp.
selective for Shigella spp.
selective for Yersinia spp.
selective for coliforms
selective for enterobacteriaceae
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This Item | 76704 | 69966 | 44653 |
---|---|---|---|
form powder | form powder | form powder | form powder |
shelf life limited shelf life, expiry date on the label | shelf life limited, expiry date on the label | shelf life limited shelf life, expiry date on the label | shelf life limited shelf life, expiry date on the label |
composition brilliant green, 0.015 g/L , disodium hydrogen phosphate, 6.45 g/L , glucose, 5 g/L , ox-bile, 20 g/L , peptone, 10 g/L , potassium dihydrogen phosphate, 2 g/L | composition bile salts No. 3, 1.5 g/L , di-potassium hydrogen phosphate, 4.0 g/L , D(+)-glucose, 2.5 g/L , novobiocin, 0.02 g/L , peptone from casein, 17.0 g/L , peptone from soymeal, 3.0 g/L , sodium chloride, 5.0 g/L | composition dipotassium hydrogen phosphate, 2 g/L , glucose, 20 g/L , magnesium sulfate heptahydrate, 0.2 g/L , manganous sulfate tetrahydrate, 0.05 g/L , meat extract, 8 g/L , peptone, 10 g/L , sodium acetate trihydrate, 5 g/L , triammonium citrate, 2 g/L , yeast extract, 4 g/L | composition bile salts, 1.5 g/L , casein digest (pancreatic), 20 g/L , dipotassium phosphate, 4 g/L , lactose, 5 g/L , potassium phosphate, 1.5 g/L , sodium chloride, 5 g/L |
manufacturer/tradename NutriSelect® Basic | manufacturer/tradename NutriSelect® Plus | manufacturer/tradename NutriSelect® Basic | manufacturer/tradename NutriSelect® Basic |
technique(s) microbiological culture: suitable | technique(s) microbiological culture: suitable | technique(s) microbiological culture: suitable | technique(s) microbiological culture: suitable |
Aquatic Chronic 3
11 - Combustible Solids
WGK 3
Not applicable
Not applicable
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Chronobacter spp. Classic and New Detection Methods
Salmonella contamination is the second leading cause of food-borne illness worldwide. Controlling outbreaks of Salmonella is an important task for food regulators, restaurants and the food industry in general. The Salmonella family includes over 2,300 serotypes of bacteria, but two types, Salmonella enteritidis and Salmonella typhimurium, are responsible for about half of all human infections. Most outbreaks of Salmonella are traced back to dairy, poultry and meat products, but Salmonella can grow on nearly any food. Chicken, eggs and their derivative products are particularly high risk.
An article concerning selective growth media for differentiation and detection of Escherichia coli and other coliforms.
General guidance for the detection and enumeration of Enterobacteriaceae in food according to EN-ISO 8523:1991 and EN-ISO 4832:1991, respectively.
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