|Salmonella enterica TaqMan PCR Kit||TM32100||24 rxns|
|Salmonella enterica TaqMan Probe/Primer and Control Set||TM32110||100 rxns|
|Salmonella enterica SYBR Green PCR Kit||SG32100||24 rxns|
|Salmonella enterica End-Point PCR Kit||EP32100||24 rxns|
|Salmonella enterica Primer and Control Set||EP32110||100 rxns|
Salmonella enterica Detection Kits
Salmonella enterica have emerged as significant foodborne pathogens that pose a serious public health problem. The symptoms of salmonellosis may include diarrhea, fever, vomiting, and abdominal cramps with elderly, new-born, and immunocompromised individuals the most susceptible. S. enterica is a facultatively anaerobic Gram-negative bacterium that could survive low temperatures and freezing. The majority of the 1.3 billion annual cases of Salmonella-caused human gastroenteritis result from ingestion of contaminated food products, such as raw or undercooked meat, seafood, and eggs, as well as raw or unpasteurized milk and dairy products. Salmonella infections are also contracted following consumption of fresh fruits or vegetables that have been contaminated by infected fertilizer.
There are 3 kits available for the detection of Salmonella enterica:
For research use only and NOT intended for in vitro diagnostics.
Storage Conditions and Product Stability
All kit components should be stored at -20°C upon arrival. Repeated thawing and freezing (> 2 x) of the Master Mix, Control Master Mix and Positive Control should be avoided, as this may affect the performance of the assay. If the reagents are to be used only intermittently, they should be frozen in aliquots. All reagents can be stored for 1 year at -20°C without showing any reduction in performance.
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