title: Salmonella in foods: new enrichment procedure for TECRA Salmonella Visual Immunoassay using a single rv(R10) only, TT only, or dual rv(R10) and TT selective enrichment broths (AOAC official method 998.09): collaborative study.
abstract: A collaborative study was conducted to compare a new enrichment procedure for the TECRA Salmonella Visual Immunoassay (TSVIA) with the reference method given in the U.S. Food and Drug Administration's Bacteriological Analytical Manual (7th Ed.). Three food types (milk powder, pepper, and soy flour) were analyzed in Australia and 3 food types (milk chocolate, dried egg, and raw turkey) were analyzed in the United States. Thirty-eight collaborators participated in the study. The TECRA method was evaluated using both Rappaport-Vassiliadis R10 (RV(R10)) and tetrathionate (TT) broths for selective enrichment. M broth cultures arising from each of the 2 selective enrichment broths were tested in the TSVIA using 2 individual wells, one for each selective broth, and a single well to test the pooled selective enrichment broths. The results for the pooled enrichment broths were reported elsewhere. This study presents the results for the use of single enrichment broths, i.e., RV(R10) only or TT only, with the TSVIA. No significant differences (p > 0.05) were observed for the pairwise comparison of the proportion of positive samples for either RV(R10) or TT used as a single enrichment broth for the TSVIA with that for the reference method.
mesh_terms: D000818:Animals; D001315:Australia; D002099:Cacao / Q000382:microbiology; D003470:Culture Media; D004531:Eggs / Q000382:microbiology; D005433:Flour / Q000382:microbiology; D005516:Food Microbiology / Q000592:standards; D005519:Food Preservation; D007124:Immunoenzyme Techniques / Q000379:methods*; D008460:Meat / Q000382:microbiology; D008892:Milk / Q000382:microbiology; D029222:Piper nigrum / Q000382:microbiology; D011786:Quality Control; D012475:Salmonella / Q000302:isolation & purification*; D012680:Sensitivity and Specificity; D045730:Soy Foods / Q000382:microbiology; D014422:Turkeys; D014481:United States
chemical_list: D003470:Culture Media