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Comparison of Four Methods of Isolating Salmonellae from Foods, and Elaboration of a Preferred Procedure
Author(s) -
MONTFORD JEANNINE,
THATCHER F. S.
Publication year - 1961
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1961.tb00398.x
Subject(s) - isolation (microbiology) , salmonella , food science , contamination , microbiology and biotechnology , biology , chemistry , bacteria , ecology , genetics
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.