title: Evaluation of new culture media for rapid detection and isolation of salmonellae in foods.
abstract: Conventional methods for Salmonella detection in foods can require up to 6 and at least 4 days. We have observed that the total analysis time can be reduced to 48 h by using Salmosyst broth as a liquid medium for both preenrichment and selective enrichment and Rambach agar (RA), a new selective plate medium. In samples of artificially contaminated ground beef Salmonella enteritidis was detected at a concentration of 0.4 CFU/g (10 CFU/25 g) by both a conventional method and the new method. Of 519 samples of foods for sale, 38 were Salmonella positive by both methods while 471 were negative. Nine samples which were negative by the conventional method were positive by the Salmosyst-RA method, while one sample positive by the first method was negative by the last. Therefore, the Salmosyst-RA method showed 97.9% sensitivity compared with the 81.2% sensitivity of the conventional method. The new method was also highly specific (98% specificity) in presumptive identification of Salmonella colonies. Furthermore, a 6-h preenrichment in Salmosyst broth has been proved sufficient for the repair of heat-injured Salmonella cells and for subsequent recovery by selective enrichment. In conclusion, the Salmosyst-RA method shows several advantages over both conventional and rapid noncultural methods: (i) only two media are required instead of the five media for conventional methods; (ii) in real time it is comparable to other rapid noncultural methods, which require 30 to 31 h; (iii) it is highly sensitive and specific; and (iv) it allows the isolation of Salmonella strains which can be characterized by appropriate phenotypic and genotypic typing methods for epidemiological investigations.
authors.affiliation: Istituto d'Igiene e Medicina Preventiva, Università di Catania, A. Mirri, Palermo, Italy.
authors.forename: S
authors.initials: S
authors.lastname: Pignato
authors.forename: A M
authors.initials: AM
authors.lastname: Marino
authors.forename: M C
authors.initials: MC
authors.lastname: Emanuele
authors.forename: V
authors.initials: V
authors.lastname: Iannotta
authors.forename: S
authors.initials: S
authors.lastname: Caracappa
authors.forename: G
authors.initials: G
authors.lastname: Giammanco
mesh_terms: D000818:Animals; D002417:Cattle; D003470:Culture Media; D004531:Eggs / Q000382:microbiology; D005506:Food Contamination; D005516:Food Microbiology; D006736:Horses; D008460:Meat / Q000382:microbiology; D011200:Poultry / Q000382:microbiology; D012475:Salmonella / Q000254:growth & development / Q000302:isolation & purification*; D013552:Swine; D013997:Time Factors
chemical_list: D003470:Culture Media