RVS broth

RVS broth

RVS broth, namely Rappaport-Vassiliadis Soy broth, is a liquid culture medium for selectively enriching Salmonella, especially suitable for detecting trace Salmonella in food, feed and environmental samples. Its high selectivity stems from a unique formula: soybean peptone as the basic nutrition, combined with high concentration of magnesium chloride (MgCl₂) and malachite green, and maintaining an acidic pH value (about 5.2). This harsh environment can strongly inhibit the growth of non-Salmonella (such as Escherichia coli, Proteus, etc.), but most Salmonella can still proliferate under this condition. After the sample is inoculated, it is usually cultured at 41.5 ±1℃ for 18-24 hours. This method is one of the salmonella enrichment schemes recommended by international standards (such as ISO), which can greatly improve the detection rate of subsequent separation plates.

1. This product is for scientific research use only. Please do not use it for medical, clinical diagnosis or treatment, food and cosmetics, etc. Please not store it in a general residential area.

2. For your safety and health, please wear a lab coat and disposable gloves and masks when operating.

3. The experimental can be affected by a variety of factors, and the relevant treatment is limited to the product itself, and does not involve other compensation.