【 Principle 】

Tryptone, yeast extract, and multivalent peptone provide the necessary nitrogen and carbon sources for bacterial growth; High concentration sodium chloride can inhibit the growth of enterococci; Phosphate as a buffering agent; Naphthalene ketone acid and acridine yellow mainly inhibit the growth of non Listeria cells.

Main components

Composed of pancreatic peptone, yeast extract, potassium dihydrogen phosphate, seven leaf glycoside, multivalent peptone, sodium chloride, disodium hydrogen phosphate, naphthonic acid, acridine yellow, 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.

Food safety testing: Selective enrichment of Listeria monocytogenes in dairy products, meat products, and other foods based on national standards for qualitative testing and counting.

Food safety risk monitoring: The system monitors the status of food contamination and provides data support for risk assessment.

Clinical and Public Health: Assisting in the diagnosis of Listeria monocytogenes, such as culturing fecal samples from suspected patients.

Laboratory quality control: Verify the bacterial growth performance of the culture medium, ensure the growth of target bacteria, and inhibit non target bacteria.

Listeria monocytogenes

Biological characteristics: Gram positive Bacillus subtilis, facultative anaerobic and psychrophilic, can grow slowly at 4 ℃; Tolerant to naphthonic acid, acridine flavin, and high salt, capable of hydrolyzing seven leaf glycosides; Foodborne pathogens that contaminate fresh meat, dairy products, and ready to eat foods can cause sepsis, meningitis, and miscarriage in pregnant women.

Cultivation characteristics: Cultivation conditions are 30 ℃ for 24 hours; the broth is evenly and moderately turbid, with a small amount of fine white sediment at the bottom of the tube; No discoloration or blackening (lacking iron ions, unable to form black complexes); The miscellaneous bacteria are inhibited, and only the local bacteria proliferate massively.