Mossel Broth

suitable for microbiology, NutriSelect® Basic

EE Broth, Enterobacteriaceae Enrichment Broth acc. to Mossel, Buffered Glucose-Brilliant Green Bile Broth

Quality Level





shelf life

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


bioburden testing: suitable
microbiological culture: suitable
microbiology: suitable
water monitoring: suitable

final pH

7.2±0.2 (20 °C)

Featured Industry

Food and Beverages


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

Related Categories


For the selective enrichment of all enterobacteriaceae from food and other material.

Preparation Note

Dissolve 43.5 g in 1 litre distilled water and heat at 100°C in water bath or flowing steam for 30 minutes. Cool quickly. This medium is heat sensitive. DO NOT AUTOCLAVE.

Other Notes

Isolation of Serratia marcescens from clinical samples

Legal Information

NutriSelect is a registered trademark of Merck KGaA, Darmstadt, Germany

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves


NONH for all modes of transport

WGK Germany


Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Certificate of Analysis
Certificate of Origin
G.M. Grasso et al.
Epidem. Inf., 101, 315-315 (1988)
D.A.A. Mossel et al.
The Journal of Applied Bacteriology, 26, 444-444 (1963)
Chronobacter spp. Classic and New Detection Methods
Read More
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.
Read More
General guidance for the detection and enumeration of Enterobacteriaceae in food according to EN-ISO 8523:1991 and EN-ISO 4832:1991, respectively.
Read More

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