Used in microbiology laboratories to selectively enrich and isolate pathogenic bacteria, particularly Staphylococcus species, from clinical and non-clinical samples. The addition of sodium chloride creates a high-salt environment that inhibits the growth of many non-halotolerant organisms, allowing staphylococci to thrive. The violet dye component further suppresses gram-negative bacteria and other contaminants. This selective pressure makes the broth ideal for detecting low levels of Staphylococcus aureus in food, environmental, and biological specimens. After enrichment, samples are typically subcultured onto solid media for identification. The broth is especially valuable in food safety testing and clinical diagnostics where rapid detection of potential pathogens is critical.