Improvement in Salmonella detection in milk and dairy products: comparisonbetween the ISO method and the Oxoid SPRINT Salmonella test

The Oxoid SPRINT Salmonella test was compared with the ISO method (ISO 6579 : 1993) for the detection of Salmonella in milk and dairy products. Samples were artificially contaminated, in some cases with sublethally injured sal monellas. Experiments with raw milk, soft cheese made from heat-treated mil li (mould-ripened and with smear) and soft cheese with smear made from ram milk showed no significant differences between the SPRINT and ISO methods. With dried milk products and mould-ripened soft cheese made from raw milk t he reference method gave significantly more positive results. The addition of ferrioxamine E to pre-enrichment (ISO) or pre-enrichment/enrichment brot h (SPRINT test) did not improve Salmonella detection.