Bismuth sulfite Agar

suitable for microbiology, NutriSelect® Basic


Quality Level


according to GB 4789.4-2016





shelf life

limited shelf life, expiry date on the label


agar, 15 g/L
bismuth ammonium citrate, 1.85 g/L
brilliant green, 0.025 g/L
disodium hydrogen phosphate, 4 g/L
D(+)-glucose, 5 g/L
iron(II) sulfate, 0.3 g/L
meat extract, 5 g/L
mixed peptone, 10 g/L
sodium sulfite, 6.15 g/L


NutriSelect® Basic


microbiological culture: suitable
microbiology: suitable (microbial identification)

final pH

7.6±0.2 (25 °C)

Featured Industry

Clinical Testing
Food and Beverages


selective and differential for Salmonella spp.


Selective medium for the isolation and differentiation of Salmonella typhi and other salmonellae from clinical material etc.
The prepared agar is turbid and greenish-yellow.

Preparation Note

Dissolve 47.3 g in litre distilled water and heat to boiling to dissolve the medium completely. DO NOT STERILIZE. This medium should be prepared, and the plates poured, 24h in advance of their intended use, since the freshly prepared medium is excessively toxic to Salmonellae. It must also be remembered the medium loses selectivity after 3-4 days, even when refrigerated.

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
Further Experience of the Bismuth Sulphite Media in the Isolation of Bacillus typhosus and B. paratyphosus B from Faeces, Sewage and Water.
W J Wilson et al.
The Journal of hygiene, 31(2), 138-161 (1931-04-01)
Use of a Glucose Bismuth Sulphite Iron Medium for the Isolation of B. typhosus and B. proteus.
W J Wilson et al.
The Journal of hygiene, 26(4), 374-391 (1927-10-01)
J.H. MacCoy
The Journal of Applied Bacteriology, 25, 213-213 (1962)
Microbiological assessment of bacteria found in spices, a potent source for food spoilage and pathogens.
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

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