Detection of Salmonella in Fresh Cheese, Poultry Products, and Dried Egg Products by the ISO 6579 Salmonella Culture Procedure and the AOAC Official Method: Collaborative Study

Abstract

Three food types were analyzed for the presence of Salmonella by the AOAC culture method and by the International Organization for Standardization (ISO 6579:2002) culture method. Paired test portions of each food type were simultaneously analyzed by both methods. A total of 21 laboratories representing federal government agencies and private industry, in the United States and Europe, participated in this interlaboratory study. Foods were artificially contaminated with Salmonella and competing microflora if naturally contaminated sources were not available. No statistical differences (p < 0.05) were observed between the AOAC and ISO culture methods for fresh cheese and dried egg products. A statistically significant difference was observed for one of the 2 lots of poultry from the first trial. The poultry meat used in this run was radiation sterilized, artificially contaminated with Salmonella and competitive flora, and then lyophilized. A second trial was conducted with 2 separate lots of raw ground chicken that were naturally contaminated. The results from the second trial showed no statistical difference between the 2 culture methods. A third trial involving 4 laboratories was conducted on 2 separate lots of naturally contaminated raw poultry. Again, no statistically significant differences occurred. It is recommended that ISO 6579:2002 culture method for Salmonella be adopted Official First Action for the analysis of fresh cheese, fresh chilled and frozen poultry, and dried egg products.

Evaluation of an immunochromatographic assay for rapid detection of Salmonella enterica serovars Typhimurium and Enteritidis

“…A final analysis of serological typing was then carried out to confirm the serovars. 4,6 One ml of each bacterial sample grown in BPW for 24 hr at 37°C was centrifuged at 6,000 × g e and adjusted to 1 × 10 8 cfu/ml. The supernatant was discarded, and the packed cells were re-suspended with 1 ml of 0.01 M phosphate buffered saline (PBS; pH 7.4).…”

Detección molecular de Salmonella spp., Listeria spp. y Brucella spp. en queso artesanal fresco comercializado en Barranquilla: un estudio piloto

“…Otro factor que se debe tener en cuenta es el crecimiento de microorganismos que hacen parte de la microflora del alimento y que compiten por los nutrientes, hecho que aumenta la probabilidad de reportar falsos negativos atribuibles principalmente al método microbiológico tradicional, el cual determina cualitativamente la presencia o ausencia de microorganismos y, además, emplea medios de cultivo selectivos a lo largo de muchas etapas, como las de caracterización bioquímica y serológica de colonias bacterianas (31).…”

Pathology and Public Health Significance of Salmonella

“…To efficiently avert and control the Salmonella infections, regulation, standardization, and worldwide surveillance programs are also compulsory. Information about the sampling technique, their storage and other important steps in the analysis of Salmonella is present in the Nordic Committee of Food Analysis (Validation 2002;Feldsine et al 2003;ISO 2007;). In the form of EU Zoonosis Monitoring Directive, Regulation Number 2160/2003, and FDA Food Code regulations and guidelines are present in many countries (Commission 2003a&b;Food and Adminstration 2008).…”