title: Evaluation of TA10 broth for recovery of heat- and freeze-injured Salmonella from beef.
abstract: The Bacteriological Analytical Manual (BAM) Salmonella pre-enrichment broth [lactose (LAC) broth], buffered peptone water, and universal pre-enrichment (UP) broth were compared with TA10 broth, developed in our laboratory, for recovery of heat- and freeze-injured Salmonella (55 degrees C for 2-20 min and -20 degrees C for 2 months, respectively) from beef. Beef samples were contaminated with single Salmonella serovars, and contamination levels of 0.44 to <0.001 most probable number (MPN)/g and 0.74 to 0.14 MPN/g were used for heat- and freezing-induced injury studies, respectively. Twenty test portions (25 g) of the contaminated beef were pre-enriched in each broth, and the BAM Salmonella culture method was used thereafter. There was a significant difference (chi2 = 7.73) in recovery of heat-injured Salmonella between TA10 broth and LAC broth, 189 (67.5%) versus 156 (55.7%) positive samples, respectively, determined by plating onto selective agars and identification by biochemical tests. For the recovery of freeze-injured Salmonella, there was a significant difference (chi2 = 24.7) between TA10 and LAC broth, 189 (72.7%) versus 133 (51.2%) positive samples, respectively. TA10 broth was more effective than LAC broth and UP broth for recovery of freeze-injured Salmonella. The results indicate that TA10 broth should be used instead of LAC broth for testing of beef that may be contaminated with heat- and freeze-injured Salmonella spp.
authors.affiliation: PRIMA Meat Packers Ltd, 635 Nakamukaihara, Tsuchiura, Ibaraki 300-0841, Japan.
authors.forename: Naoko
authors.initials: N
authors.lastname: Kamisaki-Horikoshi
authors.forename: Yukio
authors.initials: Y
authors.lastname: Okada
authors.forename: Kazuko
authors.initials: K
authors.lastname: Takeshita
authors.forename: Takashi
authors.initials: T
authors.lastname: Sameshima
authors.forename: Susumu
authors.initials: S
authors.lastname: Kawasaki
authors.forename: Shinichi
authors.initials: S
authors.lastname: Kawamoto
authors.forename: Pina M
authors.initials: PM
authors.lastname: Fratamico
mesh_terms: D000818:Animals; D001431:Bacteriological Techniques; D002417:Cattle; D003470:Culture Media / Q000494:pharmacology*; D005516:Food Microbiology; D005615:Freezing; D006358:Hot Temperature; D008460:Meat / Q000382:microbiology*; D012475:Salmonella / Q000187:drug effects* / Q000502:physiology
chemical_list: D003470:Culture Media