non-sterile
BioChemika
powder
limited shelf life, expiry date on the label
peptone, 10 g/L
sodium chloride, 5 g/L
NutriSelect® Plus
microbe id | specific enzyme detection: suitable
microbiological culture: suitable
7.2±0.2 (25 °C)
environmental
food and beverages
sample preparation
water monitoring
microbiology
Micrococcus spp.
nonselective for Bacillus spp.
nonselective for Candida spp.
nonselective for Escherichia coli
nonselective for Pseudomonas spp.
nonselective for Staphylococcus spp.
nonselective for Streptococcus spp.
nonselective for bacteria (General Media)
nonselective for coliforms
nonselective for enterobacteriaceae
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This Item | 77187 | D2935 | 70151 |
---|---|---|---|
form powder | form powder | form powder | form powder |
shelf life limited shelf life, 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 | shelf life limited shelf life, expiry date on the label |
composition peptone, 10 g/L , sodium chloride, 5 g/L | composition disodium hydrogen phosphate, 3.5 g/L , peptone, 10 g/L , potassium dihydrogen phosphate, 1.5 g/L , sodium chloride, 5 g/L | composition - | composition gelatine, 120 g/L , meat extract, 3 g/L , peptone, 5 g/L |
manufacturer/tradename NutriSelect® Plus | manufacturer/tradename NutriSelect® Plus | manufacturer/tradename NutriSelect® Plus | manufacturer/tradename NutriSelect® Plus |
technique(s) microbe id | specific enzyme detection: suitable, microbiological culture: suitable | technique(s) microbe id | specific enzyme detection: suitable, microbiological culture: suitable | technique(s) microbe id | specific enzyme detection: suitable, microbiological culture: suitable | technique(s) microbe id | specific enzyme detection: suitable |
11 - Combustible Solids
WGK 3
Not applicable
Not applicable
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An article concerning the detection, identification, differentiation, and cultivation of Pseudomonas species.
Streptococci- Overview of Detection, Identification, Differentiation and Cultivation Techniques
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.
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