Comparison of commercially available kits with standard methods for detection of Salmonella strains in foods.
Six commercial kits were compared with the U.S. Food and Drug Administration (USFDA) method and the Japanese standard method for Salmonella isolation in foods. When only Salmonella serovars were tested, many of the methods performed well; however, when foods were artificially inoculated, only the USFDA method and immunomagnetic separation coupled with the xylose-lysine-brilliant green agar method (MS-XLBG) could positively detect Salmonella serovars. All seven wild-type Salmonella serovars were detected by the USFDA method, and the MS-XLBG method detected salmonellae from six samples.
Hanai
K
K
Central Research Laboratory, Nippon Suisan Kaisha, Ltd., Tokyo, Japan.
Satake
M
M
Nakanishi
H
H
Venkateswaran
K
K
D015373:Bacterial Typing Techniques; D002523:Edible Grain / Q000382:microbiology; D004531:Eggs / Q000382:microbiology; D005516:Food Microbiology / Q000592:standards*; D018189:Immunomagnetic Separation; D008461:Meat Products / Q000382:microbiology; D011933:Reagent Kits, Diagnostic; D012475:Salmonella / Q000302:isolation & purification*; D012680:Sensitivity and Specificity; D012703:Serotyping
D011933:Reagent Kits, Diagnostic