D7809

Millipore

Deoxycholate citrate agar

suitable for microbiology, NutriSelect® Plus

NACRES:
NA.85

Quality Level

sterility

non-sterile

form

powder

shelf life

limited shelf life, expiry date on the label

manufacturer/tradename

NutriSelect® Plus

application(s)

microbiological culture: suitable
microbiology: suitable (microbial identification)

pH

7.5±0.2 (25 °C)

Featured Industry

Environmental
Food and Beverages

suitability

selective and differential for Salmonella spp.
selective and differential for Shigella spp.

Application

A selective medium recommended for the isolation of enteric pathogens particularly Salmonella and Shigella species.

Components

Components (g/L)
Heart infusion solids 10.00
Proteose peptone 10.00
Lactose 10.00
Sodium citrate 20.00
Ferric ammonim citrate 2.00
Sodium deoxycholate 5.00
Neutral red 0.02
Agar 13.50

Preparation Note

Suspend 70.52 g of Deoxycholate Citrate Agar in 1000 ml of distilled water. Boil to dissolve the medium completely. Do not autoclave. Avoid excessive heating as it is detrimental to the medium.

Legal Information

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

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

RIDADR

NONH for all modes of transport

WGK Germany

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Certificate of Analysis
Certificate of Origin
The isolation of salmonellas and campylobacters.
C R Fricker
The Journal of applied bacteriology, 63(2), 99-116 (1987-08-01)
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.
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