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Safety Information

85627

Millipore

SPS Agar

suitable for microbiology, NutriSelect® Basic

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Synonym(s):
Perfringens Selective Agar acc. to Angelotti
UNSPSC Code:
41171609
NACRES:
NA.74

sterility

non-sterile

Quality Level

100

form

powder

shelf life

limited shelf life, expiry date on the label

composition

agar, 13.9 g/L
casein peptone, 15 g/L
ferric citrate, 0.5 g/L
polymyxin B sulfate, 0.01 g/L
sodium sulfadiazine, 0.12 g/L
sodium sulfite, 0.5 g/L
yeast extract, 10 g/L

manufacturer/tradename

NutriSelect® Basic

technique(s)

microbiological culture: suitable

final pH

7.0±0.2 (25 °C)

application(s)

bioburden testing
environmental
food and beverages
microbiology

suitability

selective and differential for Clostridium spp.

Related Categories

Application

SPS Agar (Sulfite Polymyxin Sulfadizine Agar) is a solid medium for detection, isolation and enumeration of Clostridium perfringens and Clostridium botulinum in food acc. to Angelotti et al. (1962).
Sulfite Polymyxin Sulfadizine Agar (SPS) may be used in the detection of V. cholerae and V. vulnificus in the environment.

Preparation Note

Dissolve 40 g in 1 litre distilled water. Sterilize by autoclaving at 121°C for 15 minutes.

Footnote

We offer two media types: the superior granulated GranuCult® and the cost-efficient powdered NutriSelect® culture media, depending on your needs.
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

GRANUCULT is a registered trademark of Merck KGaA, Darmstadt, Germany
NutriSelect is a registered trademark of Merck KGaA, Darmstadt, Germany

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Information

动植物来源培养基

Certificates of Analysis (COA)

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R ANGELOTTI et al.
Applied microbiology, 10, 193-199 (1962-05-01)
A procedure is described for identifying and enumerating Clostridium perfringens in foods by means of a simplified agar plating method, followed by confirmation of black colonies in tubes of motility-nitrate medium and sporulation broth. The test is routinely completed within
New selective and differential medium for Vibrio cholerae and Vibrio vulnificus.
Massad G and Oliver DJ
Applied and Environmental Microbiology, 53(9), 2262-2264 (1987)

Articles

Clostridium perfringens, their Properties and their Detection

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

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