title: A comparison of the original Rappaport medium (R medium) and the Rappaport-Vassiliadis medium (RV medium) in the isolation of salmonellae from meat products.
abstract: The Rappaport-Vassiliadis enrichment medium (RV medium) in 10 ml quantities (RV/43 degrees C, 10 ml) inoculated with 0.1 ml of pre-enrichment medium (P medium) was found more efficient in the isolation of salmonellae from 409 pre-enriched samples (mainly meat products), than the original Rappaport medium incubated at 43 degrees C (R/43 degrees C) and the RV medium in 5 ml quantities (RV/43 degrees C, 5 ml) inoculated with 0.01 ml of P medium (P less than 0.001, in both instances). Therefore, the inoculum from pre-enriched foods should not be less than 0.1 ml in 10 ml of RV medium. The RV/43 degrees, 10 ml was also better (P less than 0.01) in detecting samples containing salmonellas than the original Rappaport medium incubated at 37 degrees C (R/37 degrees C, 10 ml) and the modification R25 of R medium incubated at 37 degrees C. The R25 modification was used in 10 ml quantities (R25/37 degrees C, 10 ml) inoculated with 0.1 ml of P medium and in 5 ml quantities (R25/37 degrees, 5 ml) inoculated with 0.01 ml of P medium. The last two R25 procedures were of the same efficiency in isolating salmonellas from meat products.
mesh_terms: D003470:Culture Media; D005516:Food Microbiology; D008460:Meat; D008461:Meat Products; D012475:Salmonella / Q000302:isolation & purification*; D013696:Temperature
chemical_list: D003470:Culture Media