title: Relative effectiveness of selective plating agars for recovery of Salmonella species from selected high-moisture foods.
abstract: The relative effectiveness of 6 selective plating media were compared for effectiveness in recovery of Salmonella spp. from selected high-moisture foods. Three new plating agars (EF-18, Rambach, and xylose lysine Tergitol-4) and 3 selective plating agars (bismuth sulfite, Hektoen enteric, and xylose lysine desoxycholate) recommended by AOAC INTERNATIONAL and the Bacteriological Analytical Manual (BAM) were compared. The agars were streaked from cultures selectively enriched in selenite cystine broth, tetrathionate broth, and Rappaport-Vassiliadis medium. The high-moisture foods studied were naturally contaminated pork sausage, chicken parts, turkey parts, and frog legs and artificially contaminated shrimp, oysters, egg yolks, and lettuce. The relative effectiveness of each selective plating agar was determined by recovery of Salmonella spp. and enumeration of false-positive and false-negative reactions. Although the new selective plating agars compared favorably with the AOAC/BAM-recommended agars, they offered no advantage. Incubation of selective enrichment broths at elevated temperatures decreased the numbers of false-positive and false-negative reactions for all 6 selective plating agars.
authors.affiliation: U.S. Food and Drug Administration, Division of Microbiological Studies, Washington, DC 20204, USA.
authors.forename: P S
authors.initials: PS
authors.lastname: Sherrod
authors.forename: R M
authors.initials: RM
authors.lastname: Amaguana
authors.forename: W H
authors.initials: WH
authors.lastname: Andrews
authors.forename: G A
authors.initials: GA
authors.lastname: June
authors.forename: T S
authors.initials: TS
authors.lastname: Hammack
mesh_terms: D000362:Agar; D015169:Colony Count, Microbial / Q000379:methods; D004530:Egg Yolk / Q000382:microbiology*; D005188:False Negative Reactions; D005189:False Positive Reactions; D018545:Lactuca / Q000382:microbiology*; D008460:Meat / Q000382:microbiology*; D012475:Salmonella / Q000302:isolation & purification*; D012758:Shellfish / Q000382:microbiology*
chemical_list: D000362:Agar