Salmonella in Fresh and Smoked Pork Sausage

Galton, Mildred M.; Lowery, Willa Dean; Hardy, Albert V.

doi:10.1093/infdis/95.3.232

Cited by 64 publications

(21 citation statements)

References 2 publications

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“…The total figure of 29-7 % of packets from which salmonellas were isolated is comparable with the results reported by other workers. Galton, Lowery & Hardy (1954) found salmonellas in 23 % of fresh sausages, Weissman & Carpenter (1969) reported an isolation rate of 38-3 % and Surkiewicz, Johnston, Elliott & Simmons (1972) found 28 % of samples of pork trimmings and 28 % of finished sausages contaminated with salmonellas.…”

Section: Discussionmentioning

confidence: 98%

The isolation of salmonellas from British pork sausages and sausage meat

Roberts

Boag

Hall

et al. 1975

J. Hyg.

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SUMMARYBetween 1969 and 1974, 1467 packets (3309 samples) of pork sausages and sausage meat produced by two large and two medium sized manufacturers and several local butchers were examined for the presence of salmonellas. Of these, 435 packets (786 samples) were found to contain salmonellas, but there was a wide variation in the isolation rates according to the producer. The salmonella incidence in samples from several small and two medium sized producers was low (0-11 %) while the results from the two large producers investigated showed a striking difference, the rate of salmonella contamination in the product of one was low (about 2 %) and in that of the other consistently high (40-60 %).A comparison of liquid enrichment media, incubation temperatures and selective agar media was also carried out to determine the most efficient combination for the isolation of salmonellas from minced meat products. The results showed that (a) incubation of enrichment cultures at 430 C. yielded a consistently greater number of salmonella isolations than at 370 C., regardless of plating medium, (b) tetrathionate broth A (Rolfe) was superior to selenite broth as an enrichment medium at both 37 and 430 C. and (c) brilliant green agar gave better results than deoxycholate citrate sucrose agar and bismuth sulphite agar as a selective medium.

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Section: Discussionmentioning

confidence: 98%

The isolation of salmonellas from British pork sausages and sausage meat

Roberts

Boag

Hall

et al. 1975

J. Hyg.

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show abstract

“…Attempts have been made to use antibacterial agents to improve the selectivity of dye media (Galton et al 1954). If critical control of the media department can be assured, this is permissible but it carries with it the danger of producing an inhibitory instead of the desired selective agar.…”

Section: A Brilliant Green Agarsmentioning

confidence: 99%

Principles of Salmonella Isolation

Harvey

Price

1979

Journal of Applied Bacteriology

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“…per 100 ml of broth as recommended by Galton et al (1954) for fatty foods. Control cheese was uninoculated.…”

Section: ' Microbiologymentioning

confidence: 99%

Comparison of Four Methods of Isolating Salmonellae from Foods, and Elaboration of a Preferred Procedure

Montford¹,

Thatcher²

1961

Journal of Food Science

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SUMMARY From comparative study of four methods of isolation of Salmonella from egg products, of six enrichment broths and five selective media, and of several secondary technical operations, a recommended scheme for isolation of salmonellae from foods was devised and shown to be effective for diverse foods containing as few as 0.15 salmonellae per g, even in the presence of extreme coliform and other bacterial contamination.

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Salmonella in Fresh and Smoked Pork Sausage

Cited by 64 publications

References 2 publications

The isolation of salmonellas from British pork sausages and sausage meat

The isolation of salmonellas from British pork sausages and sausage meat

Principles of Salmonella Isolation

Comparison of Four Methods of Isolating Salmonellae from Foods, and Elaboration of a Preferred Procedure

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