507 School House Rd., Suite 200, Kennett Square, PA 19348, USA
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SS HiCynth™ Agar (Salmonella Shigella HiCynth™ Agar)
Recommended for the isolation of Salmonella and some Shigella species from pathological specimens, suspected foodtuffs etc.
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SS HiCynth™ Agar medium is prepared similar to SS agar wherein animal based peptones are completely replaced with chemically defined peptones to avoid BSE/TSE/GMO risks associated with animal peptones. SS HiCynth™ Agar medium is recommended as differential and selective medium for the isolation of Salmonella and Shigella species from pathological specimens and suspected foodstuffs and for microbial limit test.
| Product Name | SS HiCynth™ Agar (Salmonella Shigella HiCynth™ Agar) |
|---|---|
| SKU | MCD108 |
| Product Type | HiCynth™ |
| Physical Form | Powder |
| Origin | Chemically defined (HiCynth™) |
| Packaging type | HDPE |
| References | 1.Lennette and others (Eds.), 1985, Manual of Clinical Microbiology, 4th ed., ASM, Washington, D.C. 2.Downes F. P. and Ito K., (Eds.), 2001, Compendium of Methods for the Microbiological Examination of Foods, 4th Ed.,APHA, Washington, D.C. 3.Wehr H. M. and Frank J. H., 2004, Standard Methods for the Microbiological Examination of Dairy Products, 17th Ed.,APHA Inc., Washington, D.C. 4.Eaton A. D., Clesceri L. S., Rice E. W., and Greenberg A. W., (Eds.), 2005, Standard Methods for the Examination of Waterand Wastewater, 21st Ed., APHA, Washington, D.C. 5.Williams S., (Ed.), 2005, Official Methods of Analysis of the Association of Official Analytical Chemists, 19th Ed., AOAC,Washington, D.C. 6.The United States Pharmacopoeia, 2006, USP29/NF24, The United States Pharmacopoeial Convention. Rockville, MD. 7.MacFaddin J., 1985, Media for Isolation-Cultivation-Identification-Maintenance of Medical Bacteria, Vol. I, Williams andWilkins, Baltimore. 9.Jorgensen,J.H., Pfaller , M.A., Carroll, K.C., Funke, G., Landry, M.L., Richter, S.S and Warnock., D.W. (2015) Manual ofClinical Microbiology, 11th Edition. Vol. 1. |
| Customized Product Available | No |
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