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.