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SIMULTANEOUS RECOVERY AND DETECTION OF FOUR HEAT‐INJURED FOODBORNE PATHOGENS IN GROUND BEEF AND MILK BY A FOUR‐COMPARTMENT THIN AGAR LAYER PLATE
Author(s) -
WU VIVIAN C.H.,
FUNG DANIEL Y.C.
Publication year - 2006
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2006.00037.x
Subject(s) - agar , petri dish , macconkey agar , listeria monocytogenes , microbiology and biotechnology , pasteurization , yersinia enterocolitica , food science , novobiocin , biology , bromocresol purple , salmonella , agar plate , xylose , bacteria , antibiotics , fermentation , genetics , biochemistry
A four‐compartment thin agar layer (4‐TAL) system was developed to improve operation efficiency and recover injured foodborne pathogens simultaneously. The system consisted of a layer of nonselective agar overlaid on four different selective agars (xylose lysine desoxycholate [XLD], cefsulodin irgasan novobiocin [CIN], modified Oxford medium [MOX] and MacConkey sorbitol agar [MSA]) housed in a four‐compartment petri dish. We applied this system to simultaneously recover heat‐injured (55C, 10 min) Escherichia coli O157:H7 (MSA), Listeria monocytogenes (MOX), Salmonella Typhimurium (XLD) and Yersinia enterocolitica (CIN) from ground beef and pasteurized milk. No significant difference ( P > 0.05) occurred between the single recovery unit (nonselective agar overlaid on one selective agar in a standard petri dish) and the 4‐TAL for detecting four heat‐injured pathogens in tested samples. Both TAL methods showed greater recovery of four heat‐injured pathogens than the pathogen‐specific selective media ( P < 0.05). The 4‐TAL system appears to be efficient for recovery and detection of injured pathogens in food in terms of operation, material and labor costs, and space of incubation.