Used primarily in microbiology for the selective isolation and differentiation of Salmonella species, particularly Salmonella Arizona (now classified as Salmonella enterica subsp. diarizonae), from clinical, food, and environmental samples. The agar suppresses the growth of gram-positive bacteria and normal intestinal flora using selective agents, allowing Salmonella to grow as distinct colonies. It often contains indicators that help differentiate Salmonella based on hydrogen sulfide production and lactose fermentation, aiding in preliminary identification. Commonly used in food safety testing and public health laboratories to detect Salmonella contamination in meat, dairy, and other perishable products.