Main components

Composed of tryptone, sodium chloride, lactose, disodium hydrogen phosphate, potassium dihydrogen phosphate, sodium dodecyl sulfate, 4-methylumbelliferone - β - D-glucuronide, 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: According to GB 4789.36, detect O157: H7 in fresh meat, dairy products, fruits and vegetables and other foods.

Water Quality and Environmental Protection: Detection of Escherichia coli in drinking water, surface water, sewage, and swimming pool water.

Foodborne disease monitoring: Assist in screening the feces of diarrhea patients, and the appearance of "gas production+no fluorescence" indicates O157: H7 infection.

Monitoring of food processing environment: monitoring the hygiene of slaughter and segmentation workshops, evaluating equipment and surface contamination of beef carcasses.

Escherichia coli 

Biological characteristics: G-short rod-shaped bacteria, flagella, facultative anaerobic, no spores; Shiga like toxin production; Non fermented sorbitol; β - glucuronidase negative; Can specifically decompose chromogenic substrates; Tolerant to cefuroxime and potassium tellurite; Resistant to low temperatures and certain high temperatures, it can survive for a long time in meat, fruits and vegetables, and water bodies.

Cultivation characteristics: Principle: Sodium laurel sulfate inhibits Gram positive bacteria; Lactose is a fermentable sugar; MUG is a fluorescent substrate for β - glucuronidase.

The meat soup is evenly and clearly turbid, and gas is produced in the Du's tubules (fermented lactose); No blue fluorescence under 366nm UV lamp; Ordinary Escherichia coli: turbidity+gas production+blue fluorescence; G yeast was inhibited by sodium metabisulfate and almost did not grow.