【 Principle 】

Tryptone provides the carbon source, nitrogen source, and growth factors required for bacterial growth; Sodium chloride can increase the osmotic pressure of the culture medium system; Sulfate serves as a buffer system to maintain the acidic environment of the culture medium; Malachite green can inhibit the growth of non Salmonella bacteria.

Main components

Composed of tryptone, sodium chloride, potassium dihydrogen phosphate, magnesium chloride, malachite green grass acid salt, 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.

Selective enrichment of Listeria monocytogenes in food: Enriching trace amounts of Listeria monocytogenes in fresh meat, dairy products, and other foods to improve the detection rate of low pollution samples.

Clinical pathogen screening: enrichment of stool, blood and other specimens, isolation of Listeria monocytogenes, auxiliary diagnosis of meningitis, sepsis, etc.

Hospital environmental monitoring: Screening ICU, obstetrics, neonatal room and other environments and equipment to prevent neonatal infections in the hospital.

Food contact surface testing: Microbial enrichment testing of production water, workstations, and packaging containers to control the source of foodborne infections.

Disinfection effect verification: residual Listeria monocytogenes was detected after disinfection test, and the bactericidal and cold chain antibacterial effects were evaluated.

Agricultural products and cold chain screening - for low temperature resistance characteristics, pre microbial screening of refrigerated raw materials and semi-finished products.

Laboratory quality control: Selective proliferation of standard strains, setting up positive and negative controls to verify the performance of the culture medium.

Salmonella typhimurium

Biological characteristics: G-short rod-shaped bacteria, facultative anaerobic, strongly positive for hydrogen sulfide, causing acute gastroenteritis/sepsis; Can tolerate high osmotic pressure and peacock green.

Cultivation characteristics: The meat broth is uniformly and significantly turbid at 42 ℃ for 24 hours, with no change in blue-green background and inhibition of miscellaneous bacteria.

Salmonella Enteritidis

Biological characteristics: G-bacilli, hydrogen sulfide positive, poultry egg/poultry specific serotype, prone to outbreaks of collective food poisoning; Strong tolerance to RVS antibacterial system.

Cultivation characteristics: The broth is moderately to severely turbid, with a significant decrease in liquid clarity and vigorous proliferation.

Salmonella paratyphoid B

Biological characteristics: G-bacilli, strongly positive for hydrogen sulfide, causing intestinal infection of typhoid fever, can enter the bloodstream; Tolerant to high salt, malachite green, and acidic environments.

Culture characteristics: The 42 ℃ broth is slightly to moderately turbid, with a slightly slower proliferation rate than the previous two, but can be clearly distinguished from the negative tube.