Isolation of salmonella from minced meat by the use of a new procedure of enrichment.
In the examination of 526 samples of minced meat for the presence of salmonellae, a preliminary pre-enrichment in buffered peptone water was made. From this medium enrichments were made, for each sample of meat, in the usual Rappaport's medium (R25), incubated at 37 degrees C, and in Muller-Kauffmanns tetrathionate broth, incubated at 43 degrees C. Moreover, an enrichment was also made in a strongly modified Rappaport's medium, containing much less malachite green (R10), incubated at 43 degrees C. The two Rappaport's media proved to be equally effective in the isolation of salmonellae and clearly more efficient, in this respect, than the Muller-Kauffmann's broth. The new Rappaport's medium (R10), incubated at 43 degrees C, has the advantage over the usuals Rappaport's and Muller-Kauffmann's enrichment media to inhibit much more considerably the growth of competing organisms than the two other enrichment media.
D001431:Bacteriological Techniques; D005516:Food Microbiology; D008460:Meat; D008722:Methods; D012475:Salmonella / Q000302:isolation & purification*