Description
Buffered Peptone Water (ISO), pH 7.0 is used for the non-selective pre-enrichment of Salmonella spp. from food.
Edel and Kamelmacher1 found that food preservation techniques involving heat, desiccation, preservatives, high osmotic pressure, or pH changes cause sublethal injury to Salmonella spp. Pre-enrichment in a non-selective medium allows for repair of cell damage and facilitates the recovery of Salmonella. Lactose Broth is frequently used for this purpose, but it may be detrimental to recovering Salmonellae. Buffered Peptone Water (ISO), pH 7.0, maintains a high pH over the pre-enrichment period, allowing repair of injured cells that may be sensitive to a low pH.3 The pH factor is particularly important for vegetable specimens, which have a low buffering capacity. Buffered Peptone Water conforms with the formula specified in International Organization for Standardization (ISO), ISO/TS 11133-2:2003.
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