Comparison of the Baird-Parker agar and 3M Petrifilm Staph Express Count plate methods for enumeration of Staphylococcus aureus in naturally and artificially contaminated foods.
The recently developed 3M Petrifilm Staph Express Count plate (PFSE) method was compared with the U.S. Food and Drug Administration Bacteriological Analytical Manual's Baird-Parker agar spread plate (B-P) method for enumeration of Staphylococcus aureus in naturally contaminated, mechanically separated poultry (MSP; n = 92) and raw milk (n = 12). In addition, mozzarella and Parmesan cheeses and hot-smoked rainbow trout and chub were surface inoculated with a three-strain mixture of S. aureus, stored at 5 degrees C, and periodically analyzed with both methods for numbers of S. aureus. For naturally contaminated raw milk and MSP samples, the PFSE method yielded counts that were not significantly different (P > 0.05) from counts obtained using the B-P method. From raw milk and MSP samples, 60% (21 of 35) and 55% (124 of 226), respectively, of confirmed (DNAse-positive) isolates from PFSE plates were identified by further testing as S. aureus. Corresponding S. aureus identification rates for isolates forming typical colonies on B-P plates were 53% (19 of 36) and 50% (125 of 248). For both methods, other staphylococci composed the vast majority of tested isolates that were not identified as S. aureus. For inoculated hot-smoked fish, S. aureus counts from the PFSE method were not significantly different from counts from the B-P method. Compared to the B-P method, significantly lower numbers of inoculated S. aureus were recovered using the PFSE method in analyses of mozzarella cheese stored 28 and 42 days at 4 degrees C. The PFSE and B-P methods were not significantly different for inoculated cheeses at all other sampling times. DNAse-positive isolates from PFSE analyses of inoculated cheeses and smoked fish were identified as S. aureus 98% (51 of 52) and 86% (36 of 42) of the time, respectively, as compared with 100% (58 of 58) and 95% (40 of 42) of the time for typical B-P isolates. Overall, the PFSE and B-P methods appeared to perform similarly in enumeration of S. aureus in animal-derived foods.
Ingham
Steven C
SC
University of Wisconsin-Madison, Department of Food Science, 1605 Linden Drive, Madison, Wisconsin 53706-1565, USA. scingham@facstaff.wisc.edu
Becker
Katie L
KL
Fanslau
Melody A
MA
D000362:Agar; D000818:Animals; D001431:Bacteriological Techniques; D015169:Colony Count, Microbial / Q000379:methods*; D003470:Culture Media / Q000737:chemistry; D003611:Dairy Products / Q000382:microbiology; D005399:Fishes / Q000382:microbiology; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D008460:Meat / Q000382:microbiology; D013211:Staphylococcus aureus / Q000254:growth & development* / Q000302:isolation & purification; D013696:Temperature; D013997:Time Factors
D003470:Culture Media; D000362:Agar