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A membrane‐immunofluorescent‐viability staining technique for the detection of Salmonella spp. from fresh and processed meat samples
Author(s) -
Duffy G.,
Kilbride B.,
Sheridan J.J.,
Blair I.S.,
McDowell D.A.
Publication year - 2000
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1046/j.1365-2672.2000.01151.x
Subject(s) - salmonella , staining , stain , food science , biology , monoclonal antibody , microbiology and biotechnology , alizarin red , salmonella enteritidis , pathogen , alexa fluor , chromatography , antibody , bacteria , chemistry , fluorescence , immunology , genetics , physics , quantum mechanics
A direct staining technique was investigated for the detection of viable Salmonella in fresh and processed meats. The technique involved overnight enrichment in BPW, extraction of Salmonella cells onto a polycarbonate membrane, followed by detection of the pathogen using anti‐ Salmonella monoclonal antibody coupled with an antibody linked‐fluorescent stain (Texas Red) and a viability stain (Sytox Green). The technique was applied to the detection of Salm. enteritidis inoculated into broth culture or minced beef and then subjected to a variety of stresses including freezing (− 20 °C), heating (2 or 4 min at 56·9 °C), low pH (5 or 3·5) or high salt (2 or 4%). The correlation between traditional plate counts and the rapid count varied widely ( r 2 = 0·98–0·03), depending on the type and level of stress applied to the cells. The reason for the disparity in results obtained, and the potential application of the method as a diagnostic tool, are discussed.