Enrichment of injured Salmonella in poultry products for detection by polymyxin-cloth enzyme immunoassay
1998
Hayashi, S. | Yamazaki, H.
Because injured Salmonella cells have the potential to cause salmonellosis, their detection in foods is important to food safety testing programs. In pure cultures, a small number of heat-injured Salmonella enteritidis cells were detected by the polymyxin-cloth enzyme immunoassay after 2-h static pre-enrichment in brain-heart infusion (BHI) medium supplemented with 0(.)5% yeast extract and 0(.)5% cholate (BYC), followed by overnight static enrichment in the presence of 0(.)3% selenite. However, in chicken carcass rinse, heat-injured S. enteritidis cells (400 cfu ml-1) could not be detected even after 6-h pre-enrichment in BYC, while uninjured cells were detectable. Prolonged (20-h) pre-enrichment in BYC, followed by 20-h incubation of a 10-fold dilution with BYC with addition of 0(.)3% selenite, permitted the detection of heat-injured S. enteritidis (less than 7 cfu ml-1) in the chicken carcass rinse.
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