【 Principle 】

Soy peptone provides carbon and nitrogen sources to meet the needs of bacterial growth; Sodium chloride maintains a balanced osmotic pressure; Potassium dihydrogen phosphate as a buffering agent; Magnesium chloride increases the osmotic pressure of the culture medium; Malachite green inhibits non Salmonella bacteria; The combination of magnesium chloride and malachite green at lower pH values gives the culture medium higher selectivity.

Main components

Composed of soy peptone, sodium chloride, dipotassium hydrogen phosphate, anhydrous magnesium chloride, potassium dihydrogen phosphate, malachite green, 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 Detection: Selective secondary enrichment of Salmonella in food products such as meat, egg, dairy, and grain-oil products to improve the detection rate of low-load pathogenic bacteria.

Microbial Examination of Traditional Chinese Medicinal Materials: Salmonella enrichment in raw materials of traditional Chinese medicinal materials and decoction pieces meets the requirements for pharmaceutical microbiological control.

Environmental Sample Screening: Enrichment Culture of Salmonella Contamination in Environmental Samples from Food Processing Workshops, Utensils, and Wastewater.

Port raw material quarantine: Initial screening and enrichment of Salmonella in imported and exported animal and plant-derived raw materials to prevent the entry of foodborne pathogens.

Pre-isolation enrichment of strains: Inhibiting background bacterial populations in samples with high contaminant levels to make Salmonella the dominant species, facilitating subsequent plate isolation and identification.

Salmonella spp. (Salmonella typhi, Salmonella enteritidis, Salmonella paratyphi A/B, etc.)

Biological characteristics: Salmonella is a Gram-negative rod, facultatively anaerobic, with most species possessing peritrichous flagella and motility. In selective systems, they can tolerate the low pH (5.2±0.2) and high osmotic pressure environment of RV broth, proliferating by utilizing nutrients provided by soybean extract and sodium chloride in the medium.

Culture characteristics: Incubate aerobically at 30-35°C for 18-24 hours. The broth should appear uniformly turbid, indicating massive proliferation of Salmonella, while Escherichia coli is suppressed or partially suppressed, and Staphylococcus aureus is completely inhibited, maintaining a clear broth.