title: A collaborative study on a method to detect Salmonella in food.
abstract: 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.
authors.affiliation: National Institute of Health Sciences, Setagaya-ku, Tokyo, Japan. miyahara@nihs.go.jp
authors.forename: Michiko
authors.initials: M
authors.lastname: Miyahara
authors.forename: Masumi
authors.initials: M
authors.lastname: Taguchi
authors.forename: Masashi
authors.initials: M
authors.lastname: Kanki
authors.forename: Akemi
authors.initials: A
authors.lastname: Kai
authors.forename: Tomoe
authors.initials: T
authors.lastname: Ishihara
authors.forename: Hiroko
authors.initials: H
authors.lastname: Kimata
authors.forename: Akihiro
authors.initials: A
authors.lastname: Gunji
authors.forename: Teizo
authors.initials: T
authors.lastname: Tsukamoto
mesh_terms: 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
chemical_list: D003470:Culture Media