µPREP™ BPW

Product Code: MPB002

Edel and Kamelmacher found that the food preservation techniques involving heat, desiccation, preservatives, high osmotic pressure, or pH changes cause sub-lethal injury to Salmonella spp.

Pre-enrichment in a non-selective medium allows for repair of cells damaged 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 maintains a high pH over the pre-enrichment period and allows repair of injured cells that may be sensitive to low pH. This is particularly important for vegetable specimens which have low buffering capacity. Buffered Peptone Water is used in standard methods.

Peptone is the nitrogen, carbon, vitamin and mineral sources in Buffered Peptone Water. Sodium Chloride maintains the osmotic balance. Phosphate buffer the medium.

Related Sector(s)

• Dairy
• Food

Related Organism(s)

• E.coli
• Salmonella