COMPARISON OF COMMERCIALLY AVAILABLE KITS WITH STANDARD METHODS FOR DETECTION OF SALMONELLA STRAINS IN FOODS

Six commercial kits were compared with the U.S. Food and Drug Administ ration (USFDA) method and the Japanese standard method for Salmonella isolation in foods. When only Salmonella serovars were tested, many of the methods performed well; however, when foods were artificially ino culated, only the USFDA method and immunomagnetic separation coupled w ith the xylose-lysine-brilliant green agar method (MS-XLBG) could posi tively detect Salmonella serovars. All seven wild-type Salmonella sero vars were detected by the USFDA method, and the MS-XLBG method detecte d salmonellae from six samples.