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1.00070 Millipore

mCCD (Modified charcoal cefoperazone deoxycholate) agar (base)

acc. ISO 10272 GranuCult®

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Properties

Quality Level   100
form   powder (dehydrated (DCM))
mfr. no.   GRANUCULT®
application(s)   microbiological culture: suitable
  microbiology: suitable
pH   7.2-7.6 (25 °C, 44.5 g/L in H2O)
solubility   45.5 g/L
Featured Industry   Food and Beverages
suitability   Campylobacter spp.
storage conditions   Store at +15°C to +25°C.

Description

General description

GranuCult is our new brand name for our existing granulated dehydrated culture media which apply to new EN ISO 11133:2014 and various other ISO standards and FDA-BAM / USDA-FSIS methods for testing of food and water samples. All these media are currently being updated to be fully compliant to the latest version of these standards and regulations with respect to composition and quality control and will be available shortly.

Analysis Note

Appearance (colour): black
pH-value (25 °C): 7.2 - 7.6
Typical composition (g/litre): Peptones 20.0; Casein hydrolysate 30.; Activated charcoal 4.0; Sodium deoxycholate 1.0; Sodium pyruvate 0.25; Ferrous sulfate 0.25; Agar-agar 12.0.
Growth promotion test in accordance with ISO 11133.
Base tested with supplement Art. 1.00071.
Growth (Campylobacter coli ATCC 43478 (WDCM 00004)): good
Growth (Campylobacter jejuni ATCC 33291 (WDCM 00005)): good
Growth (Campylobacter jejuni ATCC 29428 (WDCM 00156)): good
Growth (Staphylococcus aureus ATCC 25923 (WDCM 00034)): no growth
Growth (Escherichia coli ATCC 25922 (WDCM 00013)): inhibited growth
Growth (Escherichia coli ATCC 8739 (WDCM 00012)): inhibited growth
Incubation: 44 hrs. 41.5 °C with Anaerocult C. E.coliand Staph.aur. aerobic.
Strains tested with three-loop-streak.

Safety & Documentation

Safety Information

Safety Information for this product is unavailable at this time.
Protocols & Articles

Articles

Detection and Enumeration of Campylobacter spp. in Food & Environmental Samples According to International Standards

Campylobacter spp. is a leading human pathogen worldwide that causes the foodborne illness Campylobacteriosis. The testing workflow is regulated by international organizations to ensure consumer safe...
Keywords: Anaerobic, Microbiology, Safety industry

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