title: Use of a most probable number method modified with a deoxyribonucleic probe to monitor control by food preservatives of natural Salmonella contamination in animal meat meals.
abstract: A most probable number (MPN) technique using a DNA probe was developed for determination of Salmonella in naturally contaminated meat meals. The method eliminated the need for 180 selective plates and 75 selective tubes and saved 27 h when compared with a traditional technique; yet it still yielded identical MPN of Salmonella per 100 g in five naturally contaminated samples. The method was used to monitor the effect of a commercial food preservative (Sal Curb) at 0, .25, .50, 1.0, and 2.0% in meat meals with initial contaminations of 1,100, 93, or 7 MPN organisms/100 g. The preservative greatly reduced MPN in the 1,100 and 93 MPN samples in a time and dose-dependent manner, but in the sample with 7 MPN organisms/100 g of material, it resulted in 0 MPN organisms per 100 g after 24 h at all levels tested.
authors.affiliation: Research amd Development Department, Kemin Industries, Inc., Des Moines, Iowa 50301.
authors.forename: L
authors.initials: L
authors.lastname: Pumfrey
authors.forename: C E
authors.initials: CE
authors.lastname: Nelson
mesh_terms: D000821:Animal Feed / Q000592:standards*; D000818:Animals; D015169:Colony Count, Microbial; D015342:DNA Probes; D005516:Food Microbiology; D005520:Food Preservatives / Q000592:standards*; D008460:Meat; D012475:Salmonella / Q000235:genetics / Q000254:growth & development*; D012478:Salmonella Food Poisoning / Q000517:prevention & control; D012481:Salmonella Infections, Animal / Q000517:prevention & control
chemical_list: D015342:DNA Probes; D005520:Food Preservatives