Millipore Sigma Vibrant Logo

Staphylococcus Aureus Testing

 
 

Reliable Testing Solutions for the
Detection of Staphylococcus Aureus

Request Information

Some Staphylococcus aureus strains are able to produce staphylococcal enterotoxins (SEs) which are the causative agents of staphylococcal food poisoning. Foods that are frequently contaminated with S. aureus include meat and meat products, poultry and egg products, salads (e.g. egg, tuna, chicken, potato, and macaroni), bakery products (e.g. cream-filled pastries, cream pies, and chocolate éclairs), sandwich fillings, and milk and dairy products.

Merck offers a considerable selection of products for the enrichment, detection and isolation of Staphylococcus aureus. The range includes dehydrated culture media in a unique and user-friendly granulated format meeting the highest industry standards for performance as set out in ISO 11133.

MethodISO 6888FDA-BAM Chapter 12
Enrichment (MPN)

Modified Giolitti and Cantoni Broth,
37 ± 1°C,
24 (48) ±2 h

TSB + 10% NaCl + 1% Sodium Pyruvate
Isolation (MPN) and/or direct plate countIsolation (MPN) and/or direct plate count

Baird-Parker Agar or Rabbit Plasma Fibrinogen Agar,
37 ± 1°C,
24 (48) ±2 h

Baird-Parker Agar

Confirmation Rabbit Coagulase Test Rabbit Coagulase Test

MPN = most probable number

 
 
On-demand webinar: New & revised ISO 11133 and ISO 17410 standards

On-demand webinar:

New & revised
ISO 11133
and
ISO 17410
standards

Watch now
New EN ISO 11133 Webinar

New
EN ISO 11133 On-Demand Webinar

View Now