Compact Dry EC
Description:
Compact Dry is a simple and safe procedure for determining and quantifying microorganisms in food, cosmetics and other raw materials, including pharmaceuticals. The ready-to-use Compact Dry chromogenic plates are suitable for both in-process and final product controls.
Coliforms are characterized by being gram-negative bacilli that do not form spores, defined by their ability to ferment lactose. spore-forming, defined by their ability to ferment lactose, to produce acid and/or carbon dioxide gas. The enzyme in charge of degrading lactose is the β-galactosidasa and all bacteria of the coliform group possess it. On the other hand Escherichia coli has an extra enzyme called β-glucoronidasa. Compact Dry EC is capable of detecting the enzyme β-galactosidasa of the coliforms and the enzyme β-glucoronidasa de E. coli of the coliforms and the enzyme
Specifications:
Matrix: | Raw materials, finished products, environmental samples from the food, cosmetics and pharmaceutical industries, among others. |
Incubation time and temperature: | Incubate at 35 ± 2 °C for 24 ± 2 hours with AOAC and 37 ± 1 °C for 24 ± 2 hours with NordVal and MicroVal. |
Presentation: |
Packs of 4 units |
Mode of use:
- Remove the cover.
- Deposit 1 ml of the sample in the center of the surface of the Compact Dry plate.
- The sample is automatically and homogeneously dispersed on the film and transforms the dry film into a gel in a few seconds.
- Replace the cover on the plate. Incubate for the prescribed time.
Weigh the sample

Add the diluent

Homogenize the sample

Removing the plates

Remove the cover

Add 1 Ml of sample

Wait for the sample to be absorbed

Put the plate down

Perform reading

Perform reading

Interpretation of results:
The medium contains two types of chromogenic enzyme substrate, Magenta-GAL and XGLUC. Coliform colonies are red/pink in color, except for E. coli colonies, which generates a blue/blue-purple coloration. The total number of coliform groups is the total number of combined red and blue colonies.
Storage and shelf life:
Keep at room temperature, from 1 to 30 °C. Shelf life 18 months.
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