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sterility
non-sterile
Quality Level
form
powder
shelf life
limited shelf life, expiry date on the label
composition
lactose, 5 g/L
meat extract, 3 g/L
peptone, 5 g/L
manufacturer/tradename
NutriSelect® Plus
technique(s)
microbiological culture: suitable
final pH
6.9±0.2 (25 °C)
application(s)
agriculture
bioburden testing
clinical testing
environmental
food and beverages
pathogen testing
pharmaceutical
water monitoring
microbiology
suitability
nonselective for Escherichia coli
nonselective for coliforms
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This Item | 70149 | 17181 | 61749 |
|---|---|---|---|
| form powder | form powder | form powder | form powder |
| shelf life limited shelf life, expiry date on the label | shelf life limited shelf life, expiry date on the label | shelf life limited shelf life, expiry date on the label | shelf life limited shelf life, expiry date on the label |
| composition lactose, 5 g/L , meat extract, 3 g/L , peptone, 5 g/L | composition meat extract, 1 g/L , peptone, 5 g/L , sodium chloride, 5 g/L , yeast extract, 2 g/L | composition beef extract, 3 g/L , peptic digest of animal tissue, 5 g/L | composition casein peptone, 20 g/L , dipotassium hydrogen phosphate, 2.75 g/L , lactose, 5 g/L , potassium dihydrogen phosphate, 2.75 g/L , sodium chloride, 5 g/L , sodium lauryl sulfate, 0.1 g/L |
| manufacturer/tradename NutriSelect® Plus | manufacturer/tradename NutriSelect® Plus | manufacturer/tradename NutriSelect® Plus | manufacturer/tradename NutriSelect® Basic |
| technique(s) microbiological culture: suitable | technique(s) microbiological culture: suitable | technique(s) microbiological culture: suitable | technique(s) microbiological culture: suitable |
Application
Preparation Note
Other Notes
Footnote
The designations basic, plus, or prime are added to indicate the quality control level, from basic quality control to standard QC plus to prime for full regulatory compliance.
Legal Information
Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Personal Protective Equipment
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