Immunomagnetic separation and conventional culture procedure for detection of naturally occurring
            <b>
              <i>Salmonella</i>
            </b>
            in raw pork sausages and chicken meat

Ripabelli, Giancarlo; Sammarco, Michela Lucia; Ruberto, Addolorato; Iannitto, Giorgio; Grasso, G.

doi:10.1046/j.1472-765x.1997.00159.x

Cited by 22 publications

(8 citation statements)

References 3 publications

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“…Our attempt to substitute selective enrichment by using IMS directly in the non-selective enrichment broth (EP1) was not successful. Previous attempts of reducing analysis time of conventional Salmonella detection methodology by using IMS after the non-selective enrichment of several types of foods were also unsuccessful (10,14). These results point out the importance of the enrichment step in novel methodologies for detection of salmonellae in foods.…”

Section: Resultsmentioning

confidence: 99%

“…In contrast, other studies have reported a poor performance of the method that combines IMS with plating on selective agar for Salmonella detection in chicken samples (13,14). The use of different enrichment protocols before IMS can be the cause of such contrasting results, since it is well known that selective agents of enrichment broths and incubation time and temperature are factors that affect decisively the analysis outcome (6).…”

Section: Resultsmentioning

confidence: 99%

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Detection of salmonella sp in chicken cuts using immunomagnetic separation

Conceição¹,

Moreira²,

Ramos³

et al. 2008

Braz. J. Microbiol.

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The immunomagnetic separation (IMS) is a technique that has been used to increase sensitivity and specificity and to decrease the time required for detection of Salmonella in foods through different methodologies. In this work we report on the development of a method for detection of Salmonella in chicken cuts using in house antibody-sensitized microspheres associated to conventional plating in selective agar (IMS-plating). First, protein A-coated microspheres were sensitized with polyclonal antibodies against lipopolysacharide and flagella from salmonellae and used to standardize a procedure for capturing Salmonella Enteritidis from pure cultures and detection in selective agar. Subsequently, samples of chicken meat experimentally contaminated with S. Enteritidis were analyzed immediately after contamination and after 24h of refrigeration using three enrichment protocols. The detection limit of the IMS-plating procedure after standardization with pure culture was about 2x10 CFU/mL. The protocol using non-selective enrichment for 6-8h, selective enrichment for 16-18h and a post-enrichment for 4h gave the best results of S. Enteritidis detection by IMS-plating in experimentally contaminated meat. IMSplating using this protocol was compared to the standard culture method for salmonellae detection in naturally contaminated chicken cuts and yielded 100% sensitivity and 94% specificity. The method developed using in house prepared magnetic microespheres for IMS and plating in selective agar was able to diminish by at least one day the time required for detection of Salmonella in chicken products by the conventional culture method.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Detection of salmonella sp in chicken cuts using immunomagnetic separation

Conceição¹,

Moreira²,

Ramos³

et al. 2008

Braz. J. Microbiol.

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“…Mansfield and Forsythe (7) and Molla et al (8) (11), which reported a poor performance of the IMS method in detecting Salmonella from, respectively, naturally contaminated raw sausages and poultry samples. The use of highly selective plating media can be one of the causes (4), since the selection pressure can make the growth of bacteria linked to the beads more difficult (5).…”

Section: Resultsmentioning

confidence: 99%

Utilization of immunomagnetic separation for detection of Salmonella in raw broiler parts

Ribeiro¹,

Nascimento²,

Cardoso³

et al. 2002

Braz. J. Microbiol.

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This study was conducted aiming to compare the conventional microbiological method to detect Salmonella in broiler parts with the Immunomagnetic Separation method (IMS) followed by plate isolation and also the IMS associated with Rappaport-Vassiliadis broth (RV). The IMS was performed following a pre-enrichment step in buffered peptone water. Sixty-one samples (raw broiler parts) were tested and the results showed that the use of the IMS method alone allowed the isolation of Salmonella in 9 of the tested samples, while the association IMS/ RV detected the agent in 30 samples. The conventional microbiological method was able to isolate the agent in 25 opportunities. These results allowed to conclude that the IMS/RV association presented an increased sensitivity and permitted a better isolation of Salmonella. The conclusion was that other means of isolation, in particular those which do not interfere with the growth of bead bounded Salmonella, should be searched.

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“…These factors lead to the decrease in sensitivity for IMS method, used to detect Salmonella bacteria [4] . Some researchers conclude this failure as both immunomagnetic particles are lost in meat with high fat content and as not using a medium with better selectivity [12,16] . In a study published by Mercanoğlu et al [20] , it was determined that anti-Salmonella globules could capture Enterobacter aerogenes, Escherichia coli and Klebsiella pneumoniae bacteria.…”

Section: Discussionmentioning

confidence: 99%

“…Under aseptic conditions, 25 g samples were taken, homogenised in 225 mL of Buffered Peptone Water (HiMedia, India) in a Stomacher (IUL Instrument, Spain) for 1 min and incubated at 37°C for 24 h [16] for pre-enrichment. Each culture was used for further testing with the three methods.…”

Section: The Detection Of Salmonella Sppmentioning

confidence: 99%

Comparison of Different Methods for the Detection of Salmonella spp. in Minced Meat Samples

Ozer¹,

Kimiran-Erdem²

2013

Kafkas Univ Vet Fak Derg

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The presence of Salmonella spp. in minced meat that is consumed in nine different sites of Istanbul is evaluated by using conventional culture (ISO 6579:2002), immunomagnetic separation (IMS) and fluorescent in situ hybridization (FISH) methods. Salmonella spp. was isolated from five of 50 (20%) minced meat with ISO 6579 method, and three of 50 (6%) minced meat using IMS method. Bacteria isolated from both ISO and IMS methods were identified as Salmonella choleraesuis ssp. arizonae and Salmonella spp. The presence of Salmonella spp. was determined from 37 of 50 (74%) minced meat by using FISH method. In the current study, it has been shown that ISO 6579 method was found more to be susceptible than IMS method for determining presence of Salmonella spp., FISH method is the best method to determine the presence of Salmonella spp. Even if the quick determination of the epidemics of international importance occured as a result of the contamination by pathogens derivated from foods, the results of the use of new methods should be supported by the conventional culture method. Keywords: Conventional culture method (ISO 6579 reference method), Fluorescent in situ hybridization (FISH) method,Immunomagnetic separation method, Minced meat, Salmonella Kıyma Örneklerinde Salmonella spp. Tespitinde Farklı Yöntemlerin Karşılaştırılması Özetİstanbul'un dokuz farklı semtinde tüketime sunulan kıyma örneklerinde geleneksel kültür yöntemi (ISO), immünomanyetik ayırma (İMA) ve floresanlı yerinde hibritleme (FISH) yöntemleri kullanılarak Salmonella cinsi bakterilerin varlığı tespit edilmiştir. İncelenen 50 kıyma örneğinin, geleneksel kültür yöntemi ile 5' inden (20%), İMA yöntemi ile 3' ünden (6%) Salmonella cinsi bakteri izole edilmiştir. Gerek geleneksel kültür yöntemi gerekse de İMA yönteminde besiyeri üzerinde üreyen kolonilerden elde edilen izolatlar Salmonella choleraesuis ssp. arizonae ve Salmonella spp. olarak tanımlanmıştır. İncelenen 50 kıyma örneğinin 37'sinde (74%) ise FISH yöntemi ile Salmonella cinsi bakterilerin varlığı tespit edilmiştir. Çalışmamızda Salmonella cinsi bakterilerin varlığını belirlemede geleneksel kültür yönteminin, İMA yöntemine göre daha duyarlı bir yöntem olduğu, FISH yönteminin ise Salmonella cinsi bakterilerin varlığını belirlemede en iyi yöntem olduğu tespit edilmiştir. Gıda kaynaklı patojenlerle kontaminasyon sonucunda ortaya çıkan uluslararası önemdeki salgınların hızlı tespiti ne kadar önemli olsa da, uygulanan yeni yöntemlerin sonuçlarının geleneksel kültür yöntemi ile desteklenmesi gerekmektedir.

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Immunomagnetic separation and conventional culture procedure for detection of naturally occurring Salmonella in raw pork sausages and chicken meat

Cited by 22 publications

References 3 publications

Detection of salmonella sp in chicken cuts using immunomagnetic separation

Detection of salmonella sp in chicken cuts using immunomagnetic separation

Utilization of immunomagnetic separation for detection of Salmonella in raw broiler parts

Comparison of Different Methods for the Detection of Salmonella spp. in Minced Meat Samples

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