CompactDry SL - Salmonella species

CompactDry SL - Salmonella species

CompactDry SL detects salmonella using a 20 - 24 hour pre-enrichment step followed by incubation at 41-43°C on the CompactDry SL plate. The plates are based on the combination of different test principles:

1. Alkalinisation of the medium, by Salmonella lysine decarboxylase, causes the medium to change colour from blue-purple to yellow. The yellow colouration spreads over the plate due to Salmonella motility.
2. Greening of the colonies is caused by decomposition of chromogenic substrate by a specific Salmonella enzyme. Black colonies are generated by hydrogen sulphide producing Salmonella.

To interpret Salmonella positive results, you will observe a spread of black/green individual or fused colonies and a colour change of the CompactDry SL Salmonella selective chromogenic media from the normal blue/purple colour to yellow.

At a very high Salmonella concentration, the entire salmonella test plate will become yellow with dense plaques of green/black colonies.

Based on the standard set by the international food and beverage regulatory authorities, it is imperative to test for Salmonella in food. Salmonella must be totally absent in both food and environmental samples. This requires constant monitoring for both food & preparative areas throughout the entire food production process.

Incubation
20-24 hours at 35-37 °C (Enrichment) 
20-24 hours at 41-43 °C (Detection)

Interpretation
Yellow: mobility of Salmonella 
Black: hydrogen sulfide producing Salmonella
Green: chromogenic substrate with specific Salmonella enzyme

Advantages

• Ready to use
• Sealed lid to minimise cross contamination
• Stackable
• Can be stored at roomtemperature
• No spreader needed
  

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