Much research concerned with enrichment and plating methodology to detect salmonella contamination in foods has been reported by many scientists. This review brings reported findings of major proponents together into one text for greater understanding and appreciation of the complexity of the problem. Discussed in this review are reported applications and mechanisms of 11 enrichment media and eight plating media, incubation temperatures and times, and serotype specificity involving enrichment and plating media. Also, enrichment emulsifying agents, agitation during incubation, sample type, and level and proportion of salmonellae and competitors as related to salmonella enrichment are discussed. Other factors related to salmonella recovery, such as multiple media methods, preparation methods, storage of media, and media brand are included in this review, as well as a discussion of the methodology dilemma and some general recommendations for future direction.

Beef and emu steaks were restructured with 5% fibrinogen/0.25% thrombin (F), 0.5% algin/0.5% calcium lactate (A), or 0.5% phosphate/1.5% salt (P). P and A treatments had higher cooked binding strengths and cook yields than the F treatments (P < 0.05). The pH and cook yields of restructured emu were higher than beef (P < 0.05). Binding strength of emu was lower than beef in all binding systems (P < 0.05). F solution had an aerobic plate count (APC) of 39,000/g and increased the microbial count in restructured emu steaks from 940 to 7500/g (P < 0.05). Cooking to 60 °C reduced APC to < 250/g (P < 0.05) with progressively greater bacterial kill after cooking to 66 °C or 75 °C.

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Changes in inoculated Escherichia coli O157:H7 populations were determined during drying (62.5 C, 10 h) of whole muscle beef jerky slices pretreated by: (1) immersing in boiling water (94 C, 15 s), then marinating (4 C, 24 h); (2) seasoning (4 C, 24 h), then immersing in a pickling brine (78 C, 90 s); (3) immersing in a vinegar/water (750/750 mL) solution (57.5 C, 20 s), then marinating (4 C, 24 h); and (4) marinating (4 C, 24 h), then immersing in a vinegar/water (750/750 mL) solution (57.5 C, 20 s). Samples were analysed (bacterial enumeration with selective and nonselective agar media, pH, and a w ) following inoculation, each preparation step, and at 0, 4, 6, 8 and 10 h of drying. While all pre-drying treatments resulted in significant ðPo0:05Þ bacterial reductions, treatment 2 resulted in the greatest pre-drying reduction (3.1-4.1 log cfu/cm 2 ) and the highest overall reduction at 10 h drying (5.7-5.8 log cfu/cm 2 ). Total reductions for treatments 1, 3 and 4 after 10 h drying were 4.3-4.5, 4.9-5.2 and 4.7-4.8 log cfu/cm 2 , respectively. Bacterial populations declined to o1.0 log cfu/cm 2 after 30 d storage and remained at this level throughout 90 d storage. These results should be useful in developing guidelines for jerky preparation by consumers and processors.