Isolation of Salmonella using three selective enrichment broths from sausages naturally contaminated. Its relationship with other microorganisms that produce food toxi-infections.
Recently a great number of cases of human salmonellosis has been observed, and contaminated foods are the most important source of gastro-intestinal diseases by Salmonella. A comparative study of the efficiency of Salmonella spp. isolation from different kinds of sausage was carried out, using selenite-cystine (SC), Müller-Kauffmann tetrathionate (MK) and Rappaport-Vassiliadis (RV/43) broths. In addition, other microorganisms that produced food toxi-infections were investigated. The percentage of Salmonella detection using RV/43 broth is superior to those obtained by the MK/43 and SC/36 procedures. The first medium cited produces a higher recovery of different Salmonella strains and serotypes, and the inhibitory effects observed on the interferent competitive organisms are higher than the other broths.
D000818:Animals; D003013:Clostridium / Q000254:growth & development; D003470:Culture Media; D004755:Enterobacteriaceae / Q000254:growth & development; D005516:Food Microbiology; D008460:Meat; D008461:Meat Products; D012475:Salmonella / Q000254:growth & development / Q000302:isolation & purification*; D013211:Staphylococcus aureus / Q000254:growth & development
D003470:Culture Media