A resuscitation/selection system for rapid determination of Salmonella in foods.
A resuscitation medium was developed consisting of a trypticase soy broth base supplemented with 0.5% yeast extract, 0.25% sodium pyruvate, 0.01% sodium thioglycollate, and 0.1% chicken fat. After a resuscitation period of 4 h, the medium was made selective by addition of either sodium thiosulfate, bile salts and iodine, or sodium selenite and L-cystine. The now selective medium was incubated for 16 h. The presence or absence of Salmonella was determined by the Salmonella-Tek antibody-based detection kit. The present system was compared with a method of the Bacteriological Analytical Manual (BAM) for naturally contaminated foods. Nineteen egg products were screened; 3/19 were positive using the BAM method, 9/19 were positive using the present system. Seventeen chicken samples were assayed; 10/17 were positive using the BAM method; 13/17 were positive using the present system. Of 8 pepper samples, 4/8 were positive using the BAM method; 6/8 were positive using the present system. Of 8 spice samples, 6/8 were positive using the BAM method, 7/8 were positive using the present system. Of 6 onion products sampled, 5/6 were positive using the BAM method; 6/6 were positive using the present system.
Martin
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Rutgers State University of New Jersey, Cook College, Department of Biochemistry and Microbiology, New Brunswick 08903-0231.
Katz
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D003470:Culture Media; D004926:Escherichia coli / Q000032:analysis; D005223:Fats; D005516:Food Microbiology; D008089:Listeria monocytogenes / Q000032:analysis; D012475:Salmonella / Q000032:analysis*
D003470:Culture Media; D005223:Fats