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Evaluation of Thin Agar Layer Method for Recovery of Heat‐Injured Foodborne Pathogens
Author(s) -
Wu V.C.H.,
Fung D.Y.C.
Publication year - 2001
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.1365-2621.2001.tb04605.x
Subject(s) - listeria monocytogenes , yersinia enterocolitica , agar , microbiology and biotechnology , enumeration , staphylococcus aureus , salmonella , escherichia coli , pathogen , food science , chemistry , tryptic soy broth , recovery rate , biology , bacteria , chromatography , biochemistry , genetics , mathematics , combinatorics , gene
The Thin Agar Layer (TAL) method of Kang and Fung 1998 was used to enumerate heat‐injured (55 °C for 10 min) foodborne pathogens. This method involves overlaying 14 mL of nonselective medium (Tryptic Soy Agar, TSA) onto a prepoured, pathogen‐specific, selective medium. The recovery rate with the TAL method was compared with the rate for TSA and pathogen‐specific, selective media. No significant differences occurred between TSA and TAL (P > 0.05) for enumeration of heat‐injured Escherichia coli O157:H7, Listeria monocytogenes, Salmonella typhimurium, Staphylococcus aureus , and Yersinia enterocolitica , and both recovered significantly higher numbers than selective media (P < 0.05). The TAL method is a 1‐step, convenient procedure for recovery of heat‐injured cells.