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Violet Red Bile Lactose Agar, Vegitone

suitable for microbiology, NutriSelect® Plus

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Synonym(s):
Crystal violet-Neutral red-Bile Agar, Vegiton, VRB-Agar, Vegitone, Vegitone Violet Red Bile Agar
NACRES:
NA.85

sterility

non-sterile

Quality Level

form

powder

shelf life

limited shelf life, expiry date on the label

composition

agar, 12.0 g/L
crystal violet, 0.002 g/L
lactose, 10.0 g/L
neutral red, 0.03 g/L
peptone (vegetable), 7.0 g/L
sodium chloride, 5.0 g/L
synthetic detergent, 1.5 g/L
yeast extract, 3.0 g/L

manufacturer/tradename

NutriSelect® Plus

technique(s)

microbiological culture: suitable

final pH

7.4±0.2 (25 °C)

application(s)

agriculture
bioburden testing
environmental
food and beverages
water monitoring

microbiology

suitability

selective and differential for Enterobacter spp.
selective and differential for Escherichia coli
selective and differential for Salmonella spp.
selective and differential for coliforms

Related Categories

Application

Violet Red Bile Agar Vegitone is a selective media used for the detection and enumeration of coliform organisms from water and food. This medium contains no animal derived peptone and bile salt.

Preparation Note

Suspend 38.53 g in 1000 ml distilled water. Heat with stirring to boiling to dissolve the medium completely. DO NOT AUTOCLAVE. Cool to 45°C and pour into sterile petri plates containing the inoculum.

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

Storage Class

11 - Combustible Solids

wgk_germany

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)


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Articles

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.

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

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