Choice of the optimal method for the isolation of Salmonella from meat- and bone powder designed for industrial feed mixtures.
The purpose of this paper was (1) comparison of four multi-step methods used for Salmonella isolation from meat- and bone powder; (2) elaboration of a new sensitive method of Salmonella isolation from this product; (3) evaluation of a new solid selective medium (BxLH) described by the authors for Salmonella isolation in comparison to brilliant green agar (BGE) according to Edel and Kampelmacher. The study was carried out on 173 meat- and bone powder samples naturally contaminated with Salmonella oranienburg. The samples were examined for the Salmonella presence by means of four compared methods (Methods 1 to 4). The new method of isolation proposed by the authors (Method 3) proved to be the most effective among all compared for Salmonella recovery. It seems that the superiority of Method 3 in comparison to the other applied was a result of, (1) homogenization of the investigated samples in distilled water before preincubation followed by maintenance at room temperature for 2-4 h; (2) the use of a new selective BxLH agar; (3) the use of multiple plating after selective enrichment. The BxLH medium was shown to be more suitable for Salmonella isolation than BGE agar because of more efficient inhibition of other bacterial growth with simultaneously abundant growth of the Salmonella organisms. The additional advantage offered by BxLH agar was the fact that lactose-positive salmonellas grow as typical representatives of this genus. This enables their identification, in contrast to the situation when lactose containing media are used, where the colonies of such salmonellas are similar to the colonies of, for example, Escherichia coli.
Hoszowski
A
A
Department of Microbiology, National Veterinary Research Institute, Partyzantów, Poland.
Truszczyński
M
M
D000821:Animal Feed / Q000382:microbiology*; D001431:Bacteriological Techniques / Q000662:veterinary; D001842:Bone and Bones / Q000382:microbiology*; D005516:Food Microbiology; D007221:Industry; D008460:Meat / Q000382:microbiology*; D011208:Powders; D012475:Salmonella / Q000302:isolation & purification*
D011208:Powders