QUALITY CONTROL
Following germs should have a good to very good growth: Salmonella typhimurium ATCC 14028, Escherichia coli
ATCC 25922, Enterococcus faecalis ATCC 33186, Pseudomonas aeruginosa ATCC 27853, Staphylococcus aureus
ATCC 6538Candida albicans ATCC 2091, Aspergillus brasiliensis ATCC 16404.
Following germs should have a good to very good growth: Salmonella typhimurium ATCC 14028, Escherichia coli
ATCC 25922, Enterococcus faecalis ATCC 33186, Pseudomonas aeruginosa ATCC 27853, Staphylococcus aureus
ATCC 6538Candida albicans ATCC 2091, Aspergillus brasiliensis ATCC 16404.
COMPOSITION
Proteose peptone ................................................................10g
NaCl .......................................................................................5g
Disodic phosphate x 12H2O ................................................3.5g
Monopotasic phosphate .....................................................1.5g
H2O ad 1000 ml; adjust pH to 7.2
The prepared broth is clear and yellowish. Adjust pH to 7.0 ± 0.2 at 25°C.
Sterilize by autoclaving at 121 ºC for 15 minutes.
Proteose peptone ................................................................10g
NaCl .......................................................................................5g
Disodic phosphate x 12H2O ................................................3.5g
Monopotasic phosphate .....................................................1.5g
H2O ad 1000 ml; adjust pH to 7.2
The prepared broth is clear and yellowish. Adjust pH to 7.0 ± 0.2 at 25°C.
Sterilize by autoclaving at 121 ºC for 15 minutes.
DESCRIPTION
Medium used in the pre-enrichement step of Salmonella species isolation from foods and water, accordingly to SR
EN ISO 6579 standard "Horizontal method for the detection of Salmonella spp.". It supports resuscitation and
multiplication of the germs that have been affected by unfavorable conditions like pH, temperature, drying, high
osmotic pressure or preservatives.
Medium used in the pre-enrichement step of Salmonella species isolation from foods and water, accordingly to SR
EN ISO 6579 standard "Horizontal method for the detection of Salmonella spp.". It supports resuscitation and
multiplication of the germs that have been affected by unfavorable conditions like pH, temperature, drying, high
osmotic pressure or preservatives.
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