according to ISO 21528-1:2017
according to ISO 21528-2:2017
non-sterile
powder
limited shelf life, expiry date on the label
agar, 12 g/L
bile salt mixture, 1.5 g/L
crystal violet, 0.002 g/L
glucose, 10 g/L
neutral red, 0.03 g/L
peptic digest of animal tissue, 7 g/L
sodium chloride, 5 g/L
yeast extract, 3 g/L
NutriSelect® Plus
microbiological culture: suitable
7.4±0.2 (25 °C)
environmental
food and beverages
water monitoring
microbiology
selective and differential for Enterobacter spp.
selective and differential for Escherichia coli
selective and differential for Salmonella spp.
selective and differential for Shigella spp.
selective and differential for Yersinia spp.
selective and differential for coliforms
selective and differential for enterobacteriaceae
11 - Combustible Solids
WGK 3
Not applicable
Not applicable
输入产品批号来搜索 分析证书(COA) 。批号可以在产品标签上"批“ (Lot或Batch)字后找到。
为方便起见,与您过往购买产品相关的文件已保存在文档库中。
如何查找产品货号
在网站页面上,产品编号会附带包装尺寸/数量一起显示(例如:T1503-25G)。请确保 在“产品编号”字段中仅输入产品编号 (示例: T1503).
示例
其它示例:
705578-5MG-PW
PL860-CGA/SHF-1EA
MMYOMAG-74K-13
1000309185
输入内容 1.000309185)
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如何查找COA批号
批号可以在产品标签上"批“ (Lot或Batch)字后面找到。
如果您查询到的批号为 TO09019TO 等,请输入去除前两位字母的批号:09019TO。
如果您查询到的批号含有填充代码(例如05427ES-021),请输入去除填充代码-021的批号:05427ES。
如果您查询到的批号含有填充代码(例如 STBB0728K9),请输入去除填充代码K9的批号:STBB0728。
部分情况下,可能未在线提供COA。如果搜索不到COA,可在线索取。
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。
Salmonella contamination is the second leading cause of food-borne illness worldwide. Controlling outbreaks of Salmonella is an important task for food regulators, restaurants and the food industry in general. The Salmonella family includes over 2,300 serotypes of bacteria, but two types, Salmonella enteritidis and Salmonella typhimurium, are responsible for about half of all human infections. Most outbreaks of Salmonella are traced back to dairy, poultry and meat products, but Salmonella can grow on nearly any food. Chicken, eggs and their derivative products are particularly high risk.
General guidance for the detection and enumeration of Enterobacteriaceae in food according to EN-ISO 8523:1991 and EN-ISO 4832:1991, respectively.
根据EN-ISO 8523:1991和EN-ISO 4832:1991分别对食品中肠杆菌进行检测和计数的一般指南。
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