Various food enrichment testing: Enriching Salmonella in fresh meat, eggs, aquatic products and other foods, often used in parallel with SC enrichment solution.

Fecal clinical pathogen screening: suppress normal bacterial flora in feces, enrich Salmonella, and assist in the diagnosis of gastrointestinal infections.

Monitoring of water bodies and dining utensils: Screening for Salmonella in wastewater, drinking water, kitchenware, and other environments to predict the risk of foodborne diseases.

Hospital environmental monitoring: Detecting residual Salmonella in environments such as fever clinics and contaminated areas, and assessing the risk of cross infection.

Disinfection effect verification: After disinfection simulation test, viable Salmonella was detected and the sterilization efficiency was evaluated.

Source screening of agricultural products: Pre bacterial control of production source pollution in fruits, vegetables, livestock and poultry raw materials, medicinal plants, etc.

Quality control of culture medium performance: Selective enrichment of standard strains, setting up positive and negative controls to verify the antibacterial and growth promoting effects.

【 Principle 】

Protein peptone and beef extract provide the carbon source, nitrogen source, and growth factors required for bacterial growth; Sodium chloride maintains the osmotic pressure of the culture medium system; Calcium carbonate neutralizes and absorbs toxic metabolites; Bile salt inhibits the growth of Gram positive bacteria; Sodium thiosulfate is oxidized by iodine to produce tetrathiosulfonic acid, which has an inhibitory effect on Escherichia coli; Salmonella has the characteristic of sulfatase to decompose tetrathiosulfonic acid, so it can grow and proliferate in this medium.

Main components

Composed of peptone, beef extract, sodium chloride, calcium carbonate, bovine bile salt, sodium thiosulfate, iodine solution, 0.5% brilliant green water solution, and distilled water.

Storage conditions and expiration date

Storage conditions: This product should be stored in a dark environment at 2-8 ℃.

Validity period: The unopened original packaging has a validity period of 6 months.

This product is a disposable product.

Salmonella

Biological characteristics: Gram negative facultative anaerobic bacteria with flagella; Foodborne and intestinal pathogenic bacteria, do not ferment lactose, mostly produce hydrogen sulfide; Resistant to sodium tetrathiosulfate and brilliant green, it can still proliferate well at high temperatures of 42 ℃; Feces, food, and water are common, and when trace amounts are present, bacterial enrichment is necessary.

TTB culture reaction: Cultivate at 42 ℃ for 18-24 hours, and the broth becomes noticeably uniform and turbid; There is no obvious discoloration or significant precipitation in the culture substrate color; The coliforms and gram-positive bacteria were suppressed, while only Salmonella proliferated in large numbers.