Buffered Peptone Water (Powder)

Edel and Kampelmacher noted that food preservation techniques such as heat, desiccation, preservatives, high osmotic pressures or pH changes can cause sub-lethal injury Salmonella microorganisms. Preenrichment with Buffered Peptone Water allows for repair of cell damage by maintaining a high pH over the preenrichment period . The high pH capacity is especially useful for vegetable samples which have a low buffering capacity||Helps in recovery of Salmonella from foods after preservation techniques.||Appearance:|Light beige, homogeneous, free flowing powder||Solubility:|Yellow beige, clear, complete.||pH (25°C):|7.2±0.2||Microbiological Analysis:|Escherichia coli ATCC 23724: Growth|Salmonella enteritidis ATCC 13076: Growth|Salmonella typhi ATCC 19430: Growth|Salmonella typhimurium ATCC 14028: Growth||Important Note: |This product as supplied is intended for research use only, not for use in human, therapeutic or diagnostic applications without the expressed written authorization of United States Biological.