Method for the detection of Shigella in foods.
A method for the detection of Shigella in foods was evaluated. The method consisted of selective enrichment at 37 degrees C in GN-broth supplemented with novobiocin (10 micrograms/ml) followed by subculture after 6 and 24 h incubation of 0.1 ml volumes to SS-agar with and without streptomycin (7.5 micrograms/ml). Test samples were contaminated by adding shigellae to 1:10 suspensions of foods (minced meat, fresh cut vegetables and cooked peeled shrimp) in the GN-broth with novobiocin. Shigella could be detected at a contamination level of 1 per 25 g in the presence of shrimp (in all 20 samples) and at 25 per 25 g in the presence of nearly all samples of fresh cut vegetables (in 13 out of 18 samples). Using this procedure Shigella could not be detected when the organism was present at a relatively high contamination level of 10(2) per 25 g in the presence of minced meat (with all 10 samples). However, the procedure described is an improvement on methods currently available for the detection of Shigella in foods.
Beckers
H J
HJ
National Institute of Public Health and Environmental Protection, Bilthoven, The Netherlands.
Soentoro
P S
PS
D000818:Animals; D003470:Culture Media; D033364:Decapoda; D005516:Food Microbiology; D008461:Meat Products; D009675:Novobiocin; D012760:Shigella / Q000254:growth & development / Q000302:isolation & purification*; D014675:Vegetables
D003470:Culture Media; D009675:Novobiocin