Isolation of Salmonellae From Food Samples: VI. Comparison of Methods for the Isolation of Salmonella From Egg Products
AUTOR(ES)
Silliker, J. H.
RESUMO
The recovery of salmonellae from egg products was studied, by use of three different enrichment procedures: (i) selenite broth, (ii) selenite broth containing 10% sterile feces, and (iii) the lactose pre-enrichment procedure. Brilliant Green Agar was used throughout as the recovery medium. Although the lactose pre-enrichment methodology promoted Salmonella recovery from samples containing small numbers of dormant organisms, the efficiency of this enrichment method is adversely affected by unfavorable coliform-Salmonella ratios. Under such conditions, early subculture of lactose broth into selenite broth is indicated. Selenite broth containing 10% sterile feces was more efficient than the lactose pre-enrichment methodology in promoting the growth of “dormant” salmonellae. Albumen adversely affected recovery of salmonellae from selenite broth, whereas whole egg and egg yolk enhanced Salmonella recovery from this medium. The selenite-feces medium presents a solution to the major problems encountered in the detection of salmonellae in egg products and offers an approach to a single medium in which food-borne salmonellae will manifest themselves with a minimum of laboratory manipulation.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=1058104Documentos Relacionados
- Isolation of Salmonellae from Foods Samples: IV. Comparison of Methods of Enrichment
- Isolation of Salmonellae from Food Samples: I. Factors Affecting the Choice of Media for the Detection and Enumeration of Salmonella
- Isolation of Salmonellae from Food Samples: II. The Effect of Added Food Samples upon the Performance of Enrichment Broths
- Isolation of Salmonellae from Foods Samples: V. Determination of the Method of Choice for Enumeration of Salmonella
- Isolation of Salmonellae from Food Samples: III. Dulcitol Lactose Iron Agar, a New Differential Tube Medium for Confirmation of Microorganisms of the Genus Salmonella