04584
Rappaport Vassiliadis Broth acc. to DIN EN ISO 6579:2002
suitable for microbiology
Synonym(s):
Rappaport Vassiliadis Soya Broth
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About This Item
sterility
non-sterile
shelf life
limited shelf life, expiry date on the label
composition
dipotassium phosphate, 0.18 g/L , magnesium chloride, 13.58 g/L , malachite green, 0.036 g/L , monopotassium phosphate, 1.26 g/L , sodium chloride, 7.2 g/L , soy peptone, 4.50 g/L
final pH
5.2±0.2 (25 °C)
application(s)
environmental
food and beverages, microbiology
suitability
selective for Salmonella spp.
Quality Level
General description
Storage Class
13 - Non Combustible Solids
wgk
WGK 1
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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Articles
Salmonella, with 2,300+ serotypes, causes half of food-borne illnesses, often from dairy, poultry, and eggs.
沙门氏菌污染是全球食源性疾病的第二大成因。控制沙门氏菌的暴发是食品监管机构、餐馆和整个食品工业的一项重要任务。沙门氏菌家族包括2300多种血清型的细菌，但其中有两种类型，即肠炎沙门氏菌和鼠伤寒沙门氏杆菌，约占所有人类感染的一半。大多数沙门氏菌的暴发可以追溯到乳制品、家禽和肉制品，但沙门氏菌几乎可以在任何食物上生长。鸡、鸡蛋及其衍生产品的风险特别高。
Protocols
Food-borne pathogens Salmonella is commonly evaluated in manufacturing of peanut butter and other food products.
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