gentaur logogentaur logo
x

HiCrome Selective Salmonella Agar Base

  • Catalog number
    M1842-1X500G
  • Product name
    HiCrome Selective Salmonella Agar Base
  • Size
    1X500G
  • Description
    HiCrome Selective Salmonella Agar Base is used to selectively isolate Salmonella species from food samples
  • Other Product
    Other_Product
  • Alternative Name
    NA
  • Type
    Dehydrated Culture Media
  • Origin
    Animal
  • Classification
    Bacterial
  • Composition g L
    Heart Infusion powder 12.000 Yeast hydrolysate 5.000 Tryptose 5.000 Sodium cholate 3.000 Sodium taurocholate 5.000 Sodium deoxycholate 1.000 Chromogenic mixture 8.000 Agar 15.000 Final pH ( at 25°C) 7.3±0.2
  • Quantity required per litre
    54 g
  • Appearance
    Light yellow to beige homogeneous free flowing powder
  • Colour and Clarity of prepared medium
    Whitish cream coloured ,opaque gel forms in Petri plates
  • Cultural response
    Cultural characteristics observed with added HiCrome Selective Salmonella Agar Supplement (FD274), after an incubation at 35-37°C for 22-24 hours.
  • Storage
    Store dehydrated powder and prepared medium at 2-8°C in tightly closed container
  • Shelf Life
    Use before expiry date on the label.
  • Technical Data
    Technical_Data
  • Data Sheet
    Data_Sheet
  • Gene target
    HiCrome Selective Salmonella Agar Base
  • Short name
    HiCrome Selective Salmonella Agar Base
  • Disease
    Salmonella typhimurium, enteriditis and Salmonella paratyphi antibodies or media detect this rod-shaped (bacillus) gram-negative bacteria of the Enterobacteriaceae family. The two species of Salmonella are Salmonella enterica and Salmonella bongori. Salmonella enterica is the type species and is further divided into six subspecies that include over 2500 serovars. S. enterica subspecies are found worldwide in all warm-blooded animals, and in the environment. S. bongori is restricted to cold-blooded animals particularly reptiles. Strains of Salmonella cause illnesses such as typhoid fever, paratyphoid fever, and food poisoning (salmonellosis).