Keterangan :

Microbiology; Microbilogi Analyzer; Deteksi perkembangan Micro-Organisma; Alat Laboratorium; Deteksi Mikrobiologi; Lab Mikrobiologi; Alat Laboratorium Mikrobiologi; Impedance Technology; Impedance Measurement method; Sy lab; Bac Trac 4300; Detectable micro-organismsDetectable micro-organisms
Aerobic mesophilic micro-organisms
Psychrotrophic micro-organisms
Thermophilic micro-organisms
Gram negative bacteria
Enterobacteria
Enterococci
Lactobacilli
Coliforms
E.coli
Salmonella
Listeria
Staphylococcus aureus
Beer spoilers
Clostridia
Aerobic spore formers
Bacillus cereus
Yeasts and Molds

ApplicationsApplications
TVC determinations
pathogen screening
sterility tests
identification and enumeration of index-
and indicator organisms
environmental monitoring
preservative efficacy testing
inhibitor tests and microbial bioassays
evaluation of sterilisation processes
inactivation studies
antimicrobial agent screening and characterization
toxicity and mutagenicity tests
activity and vitality tests

UsersUsers
Food- Cosmetic-
and Pharmaceutical industry
Control laboratories
Biotechnology and
Environmental testing
Research laboratories
H HORIZONTAL APPLICATION NOTES ( General Application Notes)

H01 Enumeration of Total Viable Counts
H02 Detection of Microorganisms by indirect measurement of CO2
production
H03 Enumeration of Aerobic Sporeformers
H04 Sterility Controls
H05 Determination of the Content of Inhibitor substances
H06 Activity Testing of starter-cultures
H07 Determination of the Microbial Status of surfaces with swab samples
H13 Enumeration of Pseudomonas
H14 Enumeration of Enterobacteriaceae
H15* Enumeration of E. coli
H16 Enumeration of Coliforms and E. coli
H20 Detection of Salmonella
H33 Enumeration of Enterococcus ( D-streptococcus)
H35* Detection of Staphylococcus aureus
H40* Detection of Listeria
H50 Enumeration of Yeasts and Moulds
H61 Enumeration of Bacillus cereus
H65* Enumeration of Gas-forming Clostridia in raw milk
H66* Enumeration of Clostridia
H67* Enumeration of Clostridium perfringens

pH Adjustment of pH-Value

* can be performed with BacTrac only
V VERTICAL APPLICATION NOTES ( Product-specific Application Notes)
1 Meat, Meat Products and Animal Feed
V1.01.1 Enumeration of Total Viable Counts in raw beef and pork
V1.01.2 Enumeration of Total Viable Counts in poultry
V1.14.1 Enumeration of Enterobacteriaceae in raw beef and pork
V1.14.2 Enumeration of Enterobacteriaceae in sausages
V1.16.1 Enumeration of Coliforms and E. coli in raw beef and pork
V1.16.2 Enumeration of Coliforms and E. coli in poultry
V1.20.1 Rapid Detection of Salmonella in raw beef and pork
V1.20.3 Detection of Salmonella in animal feed
V1.40.1* Detection of Listeria monocytogenes in raw beef and pork
2 Milk, Milk Products and Ice-cream
V2.01.1 Enumeration of Total Viable Counts in raw milk
V2.01.2 Enumeration of Gram-negative Psychrotrophic Bacteria in raw milk
V2.01.3 Detection of Gram-negative Recontamination in pasteurised drinking
milk
V2.01.4 Enumeration of Total Viable Counts in cream, yoghurt, cheese, and
butter
V2.01.5 Enumeration of Total Viable Counts in ice-cream
V2.01.6 Enumeration of Total Viable Counts in whey powder
V2.01.7 Enumeration of Total Viable Counts in milk powder
V2.01.8 Enumeration of Total Viable Counts in pasteurised milk
V2.01.9 Quality Control of ESL milk
V2.06.1 Activity Testing of yoghurt starter cultures
V2.14.1 Enumeration of Enterobacteriaceae in milk powder
V2.15.1 Enumeration of E. coli in soft cheese
V2.16.1 Enumeration of Coliforms and E. coli in milk and milk products
V2.50.1 Detection of Yeasts and Moulds in fruit-yoghurt
3 Egg and Egg Products
V3.01.1 Enumeration of Total Viable Counts in liquid and frozen egg products
V3.14.1 Enumeration of Enterobacteriaceae in liquid and frozen egg products
V3.16.1 Enumaration of Coliforms in liquid and frozen egg products
4 Fish, Fish Products and other Seafood
V4.01.1 Enumeration of Total Viable Counts in raw fish
V4.15.1 Enumeration of E. coli in bivalve shellfish
V4.20.1 Detection of Salmonella in fish and fish products
5 Delicacies and Convenience Foods
V5.14.1 Enumeration of Enterobacteriaceae in delicatessen products
V5.50.1 Enumeration of Yeasts and Moulds in delicatessen products
V5.50.2 Enumeration of Yeasts and Moulds in delicatessen products with egg
V5.63.1 Enumeration of Lactic Acid Bacteria in delicatessen products
6 Cocoa, Chocolate, Tea, Coffee, Confectioneries and Pastes
V6.01.1 Enumeration of Total Viable Counts in cocoa paste and cocoa
powder
V6.01.2 Enumeration of Total Viable Counts in coffee whitener ( creamer)
V6.01.3 Enumeration of Total Viable Counts in cappuccino powder and
foamer
V6.02.1 Detection of Osmotolerant Yeasts
V6.03.1 Enumeration of Aerobic Sporeformers in cocoa, chocolate,
confectioneries and pastes
V6.20.1 Detection of Salmonella in chocolate and chocolate products
7 Beverages, Fruit- and Vegetableconcentrates, Spices

V7.01.1 Enumeration of Total Viable Counts in wine
V7.01.2 Enumeration of Total Viable Counts in fruit juice
V7.02.1 Detection of Microbial Contamination in tomato products
V7.16.1 Enumeration of Coliforms in mineral water, drinking water and water
from sanitary facilities
V7.16.2 Enumeration of Coliforms in paprika powder
V7.33.1 Enumeration of Enterococcus ( D-streptococcus) in water
V7.50.1 Enumeration of Yeasts and Moulds in wine
V7.50.2 Detection of Yeasts and Moulds in fruit juices
V7.55.1 Enumeration of Spoiling Microbes in beverages
V7.63.1* Detection of Beer Spoiling Bacteria
V7.66.1 Enumeration of Sulphite Reducing Clostridia in water
8 Cereals, grain products, bakery products
V8.01.1 Enumeration of Total Viable Counts in starch
V8.50.1 Enumeration of Moulds in starch
V8.63.1 Enumeration of spoiling Lactic Acid Bacteria in refrigerated dough
products
9. Hygienic- and Environmental Samples
V9.01.1 Enumeration of Total Viable Counts in swab samples of a poultry-
slaughterhouse
V9.20.1* Detection of Salmonella in poultry litter and poultry excrement
10 Cosmetics and Pharmaceutic Products
V10.01.1 Enumeration of Total Viable Counts in cosmetics
V10.01.2 Enumeration of Total Viable Counts in cosmetics using the indirect
method
V10.02.1 Enumeration of Total Viable Counts in Gelatine capsules
V10.08.1 Microbial challenge testing
V10.50.1 Enumeration of Yeast and Moulds in cosmetic products