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Rappaport-Vassiliadis Enrichment Broth (Dehydrated)
Catalog number: CM0669B
Have Questions? 
Thermo Scientific™
Rappaport-Vassiliadis Enrichment Broth (Dehydrated)
Catalog number: CM0669B
Have Questions? Selectively enrich Salmonella spp. from food and environmental specimens with Thermo Scientific™ Oxoid™ Rappaport-Vassiliadis Enrichment Broth (Dehydrated). Rappaport-Vassiliadis Enrichment Broth selects for Salmonella species by exploiting their characteristics when compared with other Enterobacteriaceae, such as the ability to survive at relatively high osmotic pressure, multiply at relatively low pH values, be relatively more resistant to malachite green, and have relatively less demanding nutritional requirements1.
| Description | Rappaport-Vassiliadis Enrichment Broth |
| Form | Powder |
| Product Type | Dehydrated Culture Media |
| Quantity | 500 g |
| Yield | For 16.7L medium |
| Unit Size | Each |
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Salmonella are a group of closely related rod-shaped, Gram-negative bacteria. Salmonella typically live in animal and human intestines and are shed through feces. Humans become infected most frequently through contaminated water or food. The most common symptoms of Salmonella infection are diarrhea, fever, abdominal cramps, and vomiting.
Use Rappaport-Vassiliadis Enrichment Broth for selective enrichment of Salmonella species food and environmental samples.
- Selective: malachite green, low pH, and high magnesium chloride concentration inhibit many Gram-positive bacteria, while selectively enriching for salmonellae.
- Superior performance: superior performance to Selenite Enrichment Broth and Tetrathionate Broth for the enrichment of salmonellae with the exception of Salmonella Typhi1.
Rappaport-Vassiliadis (RV) Enrichment Broth is similar to that described by Vassiliadis et al.3 except that the peptone used is soya peptone, which has been reported to enhance the growth of salmonellae1,2.
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For Laboratory Use Only
1. van Schothorst M. and Renaud A.M. (1983) J. Appl. Bact. 54. 209-215
2. McGibbon L., Quail E. and Fricker C.R. (1984) Inter. J. Food Microbiol. 1. 171-177.
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