Comparison of methods for the recovery and detection of low levels of injured Salmonella in ice cream and milk powder

Citation
Cl. Baylis et al., Comparison of methods for the recovery and detection of low levels of injured Salmonella in ice cream and milk powder, LETT APPL M, 30(4), 2000, pp. 320-324
Citations number
21
Categorie Soggetti
Biotecnology & Applied Microbiology",Microbiology
Journal title
LETTERS IN APPLIED MICROBIOLOGY
ISSN journal
02668254 → ACNP
Volume
30
Issue
4
Year of publication
2000
Pages
320 - 324
Database
ISI
SICI code
0266-8254(200004)30:4<320:COMFTR>2.0.ZU;2-Q
Abstract
This study compared the ability of four rapid methods and a standard cultur al method to detect low levels of heat-injured cells of Salmonella typhimur ium in ice cream and skimmed milk powder. The detection of Salmonella in sa mples contaminated with low levels (< 10 cfu 25 g(-1)) was significantly gr eater with the novel broth method than with the other methods (P less than or equal to 0.01). At contamination levels > 10 cfu 25 g(-1), there was no significant difference between the methods except for the novel broth metho d and a dipstick-based immunoassay (P less than or equal to 0.05). The nove l broth method, S.P.R.I.N.T. Salmonella, which incorporates a specifically formulated peptone and Oxyrase(R) combination followed by the timed release of selective agents into the recovery medium, was shown to improve the rat e of detection of low numbers of injured cells of Salmonella after 24 h enr ichment.