Salmonella Detection Methods for Food and Food Ingredients

Odumeru, Joseph A.; León-Velarde, Carlos G.

doi:10.5772/29526

Cited by 10 publications

(3 citation statements)

References 117 publications

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“…Salmonella typhimurium (ATCC 14028) and Salmonella enteritidis (ATCC 13076) was used as positive control. The Key biochemical tests including the fermentation of glucose, negative urease reaction, lysine decarboxylase, negative indole test, H2S production, and fermentation of dulcitol [12].…”

Section: Microbial Analysis Of the Samplesmentioning

confidence: 99%

Assessment of the Sanitary Quality of Ready to Eat Sesame, a Low Moisture Streets Food Form Burkina Faso

Compaoré

Bazié

Nikiema

et al. 2021

Preprint

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Background: Microbial contamination of edible low moisture foods poses a significant public health risk for human. In this study, the microbial quality of sweet dehulled sesame, salted dehulled sesame and the raw sesame, sold under ambient conditions were examined. The samples were collected in the cities of Burkina Faso. The first type is sweet dehulled sesame (n1 = 25); the second type is salted dehulled sesame (n2 = 25) and the third type raw sesame (n3 = 25). Assessment of the microbial quality was based on the total aerobic mesophilic bacteria, the thermotolerant coliforms, the yeasts and moulds, the E. coli, and the Salmonella spp using ISO methods. Results: The results showed the presence of microorganisms varying from ˂1.0 to 1.72x105 CFU g−1 for thermotolerant coliforms, from ˂1.0 to 6,12x106 CFU g−1 for the total mesophilic aerobic flora and from ˂1.0 to 8.10x105 CFU g−1 for yeasts and moulds. The higher contaminations rates were mostly observed in raw sesame samples. No E coli or Salmonella pathogens were detected. Based on international standards of dehydrated foods, 50.67% of the ready to eat sesames are satisficing while 17.33% are acceptable and 32% are not satisficing. Conclusion: Attention should be emphasized on the processing practices, especially in crowded places where sesames are mostly sold. The high numbers of all microbial groups in these sesame samples suggested that the production of ready to eat sesame should be improved by better hygiene. This study highlights also that ready to eat sesame might harbor a wide range of microorganisms when processes are weak of hygiene.

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Section: Microbial Analysis Of the Samplesmentioning

confidence: 99%

Assessment of the Sanitary Quality of Ready to Eat Sesame, a Low Moisture Streets Food Form Burkina Faso

Compaoré

Bazié

Nikiema

et al. 2021

Preprint

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Section: Sample Collection and Storagementioning

confidence: 99%

Microbiological quality assessment of five common foods sold at different points of sale in Burkina-Faso

Compaoré¹,

Kpoda

Bazié³

et al. 2021

Preprint

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The aim of the present study was to assess the microbial quality of five different types of food such as bread, pasta, rice with sauce, beans and milk sold in five localities of Burkina Faso. One hundred and one (101) samples were collected and microbial quality were assessed by evaluating the food hygiene indicators such as total aerobic mesophilic flora, total coliforms, thermotolerant coliforms, yeast and mould. Food safety indicators such as Escherichia coli , Salmonella , coagulase-positive staphylococci, Clostridium perfringens and Bacillus cereus were checked too. All samples were analyzed under ISO methods.

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“…Several reviews for different methods used to detect Salmonella in food samples have been published [12,16,23,[26][27].…”

Section: Introductionmentioning

confidence: 99%

Use of exogenous volatile organic compounds to detect Salmonella in milk

Bahroun

Perry

Stanforth

et al. 2018

Analytica Chimica Acta

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Rapid, sensitive, and selective detection and identification of pathogenic bacteria is required in terms of food security. In this study, exogenous VOCs liberated by Salmonella strains have been identified and quantified via head space-solid phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) in milk samples. The specific enzymes targeted for detection and/or differentiation of Salmonella were C8 esterase, α-galactosidase and pyrrolidonyl peptidase using the following enzyme substrates: 2-chlorophenyl octanoate, phenyl α-d-galactopyranoside and L-pyrrollidonyl fluoroanilide, respectively. Detection of the exogenous VOCs, 2-chlorophenol, phenol and 3-fluoraniline was possible with typical limits of detection of 0.014, 0.045 and 0.005 μg/mL, respectively and correlation coefficients >0.99. The developed methodology was able to detect and identify Salmonella species within a 5 h incubation at 37 °C by the detection of the liberated VOCs. It was found that the milk samples tested were Salmonella free.

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Salmonella Detection Methods for Food and Food Ingredients

Cited by 10 publications

References 117 publications

Assessment of the Sanitary Quality of Ready to Eat Sesame, a Low Moisture Streets Food Form Burkina Faso

Assessment of the Sanitary Quality of Ready to Eat Sesame, a Low Moisture Streets Food Form Burkina Faso

Microbiological quality assessment of five common foods sold at different points of sale in Burkina-Faso

Use of exogenous volatile organic compounds to detect Salmonella in milk

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