A collaborative study on a method to detect Salmonella in food.
Fourteen laboratories with expertise in Salmonella detection in food joined in a collaborative study. The laboratories performed qualitative analyses of ground pork samples using the proposed detection method. Salmonella Typhimurium (hydrogen sulfide-producing strain) and Salmonella Senftenberg (hydrogen sulfide-nonproducing strain) were used for inoculation. Three levels of Salmonella contamination were used for the study (0, 1-10, and 11-100 cfu/25 g). We evaluated the presence of Salmonella in each sample and the serological O group. Unmarked samples delivered to the laboratories were accurately judged to be inoculated or not inoculated with Salmonella at a 99.8% (419/420) detection rate in this collaborative study. The proposed method is suitable as a standard method to detect Salmonella in food.
Miyahara
Michiko
M
National Institute of Health Sciences, Setagaya-ku, Tokyo, Japan. miyahara@nihs.go.jp
Taguchi
Masumi
M
Kanki
Masashi
M
Kai
Akemi
A
Ishihara
Tomoe
T
Kimata
Hiroko
H
Gunji
Akihiro
A
Tsukamoto
Teizo
T
D001431:Bacteriological Techniques / Q000379:methods*; D003299:Cooperative Behavior; D003470:Culture Media; D005516:Food Microbiology; D008460:Meat / Q000382:microbiology; D012475:Salmonella / Q000302:isolation & purification*; D012486:Salmonella typhimurium / Q000302:isolation & purification
D003470:Culture Media