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  • 1.07666 - Rappaport-Vassiliadis Salmonella Enrichment Broth (acc. harm. EP/USP/JP)

1.07666 Millipore

Rappaport-Vassiliadis Salmonella Enrichment Broth (acc. harm. EP/USP/JP)

for microbiology



Related Categories Media by Application, Media for Cosmetic Industry, Microbiological Culture Media, Microbiology
Quality Level   100
form   medium granules (dehydrated (DCM))
mfr. no.   GRANUCULT®
application(s)   microbiological culture: suitable
  microbiology: suitable
  pathogen testing: suitable
pH   5.0-5.4 (25 °C, 42.5 g/L in H2O, after autoclaving)
bulk density   700 kg/m3
Featured Industry   Pharmaceutical
suitability   Salmonella spp.
storage conditions   Store at +15°C to +25°C.


Analysis Note

Appearance (clearness): clear
Appearance (colour): darkblue
pH-value (25 °C): 5.0 - 5.4
Typical composition (g/litre): Peptone from soymeal 4.5; Magnesium chloride-hexahydrate 29.0; Sodium chloride 8.0; di-Potassium hydrogen phosphate 0.40; Potassium dihydrogen phosphate 0.60; Malachite green oxalate 0.036
Growth promotion test in accordance with the harmonised method of EP, USP and JP.
Inoculum on reference medium (Salmonella typhimurium ATCC 14028 (WDCM 00031)): 10 - 100
Inoculum on reference medium (Salmonella Abony NCTC 6017): 10 - 100
Inoculum on reference medium (Staphylococcus aureus ATCC 6538 (WDCM 00032)): ≥ 100
Growth (Salmonella typhimurium ATCC 14028 (WDCM 00031)): +
Growth (Salmonella Abony NCTC 6017): +
Growth (Staphylococcus aureus ATCC 6538 (WDCM 00032)): no growth
Incubation: 30-35°C ; Salmonella 18 hrs.; S.aureus 24 hrs.
The information above is current at this time of publication and is subject to change without notice (except for customers holding a change control agreement with our company). The information/format can be altered at any time and inany way if internal company matters or Standard Regulationsdo say so.

Legal Information

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

Safety & Documentation

Safety Information

Safety Information for this product is unavailable at this time.
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