507 School House Rd., Suite 200, Kennett Square, PA 19348, USA
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Buffered Peptone Water w/ Casein
Used as a pre-enrichment medium for increasing the recovery of injured Salmonella species from food particularly cocoa, chocolate, confectionary etc. prior to selective enrichment and isolation.
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Buffered Peptone Water w/ Casein is used as a pre-enrichment medium for increasing the recovery of injured Salmonella species from food particularly cocoa, chocolate, confectionary etc. prior to selective enrichment and isolation.Recently ISO committee has also recommended this pre-enrichment medium for the detection of Enterobacteriaceae from food stuffs and other materials. Addition of 50g/l M-Protein Powder or skimmed milk is recommended for testing cocoa and cocoa containing products (more than 20%) . The addition of M-Protein Powder is necessary to inhibit bactericidal substances present in cocoa or cocoa containing products.
| Product Name | Buffered Peptone Water w/ Casein |
|---|---|
| SKU | M1919 |
| Product Type | Regular |
| Physical Form | Powder |
| Origin | Animal |
| Packaging type | HDPE |
| References | 1.Vanderzant C. and Splittstoesser D. F., (Eds.), 1992, Compendium of Methods for the Microbiological Examination of Foods,3rd Ed., APHA, Washington, D.C.2.Edel W. and Kampelmacher E. H., 1973, Bull. Wld. Hlth. Org., 48: 167.3.Angelotti R., 1963, “Microbiological Quality of Foods”, Academic Press, New York.4.Sadovski A. Y., 1977, J. Food Technol., 12.85.5.International Organization for Standardization (ISO), 2002, Draft ISO/DIS, 6579. |
| Customized Product Available | No |
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