94448SIAL

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产气荚膜梭菌特性及检测

产气荚膜梭菌会导致未煮熟或未正确消毒的罐头食品和水受到污染。了解如何检测、鉴定和区分这种病原体。

Clostridia Diagnostic

Clostridia are relatively large, gram-positive, rod-shaped bacteria that can undergo only anaerobic metabolism.

Campylobacter Detection and Identification

Specific agars and broths support detection and cultivation of Campylobacter, requiring complex media with essential supplements.

Detection, Identification and Differentiation of Clostridium perfringens

Clostridium perfringens can cause contamination in undercooked or improperly sterilized canned foods and water. Learn to detect, identify, and differentiate this pathogen.

Identification of Microorganisms Based on Color

For microbiologists the most fundamental stain was developed in 1884 by the Danish bacteriologist Hans Christian Gram.

基于显色法的微生物鉴定

对于微生物学家而言，最基础的染色方法是由丹麦细菌学家Hans Christian Gram在1884年开发的。

Streptococci - Overview of Detection, Identification, Differentiation and Cultivation Techniques

Streptococci- Overview of Detection, Identification, Differentiation and Cultivation Techniques

链球菌 — 检测、鉴定、分化和培养技术概述

Differentiation and ID Media for Salmonella

Salmonella, with 2,300+ serotypes, causes half of food-borne illnesses, often from dairy, poultry, and eggs.

沙门氏菌分离和鉴定培养基

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。

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