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Improved Salmonella Species Recovery from Nonfat Dry Milk Pre‐enriched Under Reduced Rehydration
Author(s) -
ANDREWS W. H.,
WILSON C. R.,
POELMA P. L.
Publication year - 1983
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.1365-2621.1983.tb09182.x
Subject(s) - distilled water , salmonella , chemistry , food science , incubation , chromatography , biology , bacteria , biochemistry , genetics
Recovery of Salmonella species from nonfat dry milk was performed by the method of the Association of Official Analytical Chemists (AOAC), in which a 25‐g sample is rapidly rehydrated in 225 ml of sterile distilled water. Recovery was improved by swirling pre‐enriched samples at an initial 1:2 sample/water ratio and diluting 60 min later to a final 1:9 sample/water ratio before incubation at 35°C. In a second improved method, 25‐g samples were gently added to 225‐ml volumes of sterile distilled water and allowed to soak undisturbed for 60 min at room temperature before incubation. Direct comparison of the AOAC and soak methods showed that 16 and 62 Salmonella ‐positive samples, respectively, were detected by each of these methods. Sensitivity of the soak method did not decrease during analysis of four 100‐g samples or a single 375‐g sample as compared with analysis of fifteen individual 25‐g samples.