CO2 Incubator Treatment (100X)

Description

Background

Basically, the humid 37°C water in your CO2 incubator creates an excellent environment for growing all types of pathogens. PurMa™ CO2 Incubator Treatment (100X) explicitly has strong antimicrobial and fungicidal properties.  Our CO2 Incubator Treatment, effectively, prevents growing cell culture contaminants. The PurMa™ 100X treatment has been particularly evaluated for gram-negative bacteria, mold, yeast, most viruses, protozoa, and all the known mycoplasmas.

Special Features

• Before use, dilute the reagent  100X using cell culture water.
• Moreover, our CO2 Treatment provides a strong antimicrobial and fungicidal reagent.
• PurMa™ CO2 Incubator Treatment is harmless to a wide variety of cell lines including HEK293, COS1, COS9, CHO, NS1, Hybridomas, jurkat, RPE, and primary tumor cells.
• The ingredients do not cause damage to the stainless steel or copper tray, are non-volatile, and extremely effective.
• PurMa™ CO2 Incubator Treatment contains fast-acting biocidal agents with a moderately long duration of action.
• PurMa™ CO2 Incubator Treatment provides an extremely effective solution which will not be compromised by the presence of CO2 gas.

Important Notes

•  Before first usage, thaw the bottle in 20 ml aliquots (as needed for two-liter final volumes) and avoid freezing and thawing.
• If the below instruction is followed, PurMa Biologics guarantees NO pathogen growth in your CO2 incubator for four weeks.
• If the product is diluted above the recommended rate, the treatment will be too weak to be effective.

Instruction of Use

1. Clean incubator water pan and fill with 1800ml sterile water.
2. Mix 20 ml of PurMa™ CO2 Incubator Treatment Solution with 1800ml Cell culture Suited water.
3. Replace water inside the incubator every 4 weeks.

References

1. Modified atmosphere packaging for prevention of mold spoilage of bakery products with different pH and water activity levels. Guynot et al. J Food Prot. 2003 Oct;66(10):1864-72.
2. Characterization and control of Mucor circinelloides spoilage in yogurt. Snyder et al. Int J Food Microbiol. 2016 Jul 2;228:14-21. Epub 2016 Apr 8.