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S almonella Detection in Poultry Meat – Validation of VIDAS X press Automatic Enzyme‐Linked Fluorescent Immunoassay‐Based Method
Author(s) -
ChajęckaWierzchowska Wioleta,
Zadernowska Anna,
Kłębukowska Lucyna,
ŁaniewskaTrokenheim Łucja
Publication year - 2012
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.1745-4565.2012.00394.x
Subject(s) - poultry meat , salmonella , citrobacter freundii , food science , contamination , red meat , poultry farming , raw meat , meat packing industry , biology , bacteria , enterobacteriaceae , escherichia coli , ecology , biochemistry , genetics , gene
The studies included the determination of usefulness of the VIDAS S almonella X press ( SLMX ) tests for S almonella detection in poultry and its comparison with a standard cultural method International Standards Organization‐6579. The material for investigation was chicken, turkey, duck and goose meat bought in retail. The study was performed on 180 meat samples. The meat was inoculated with a mixture of S almonella Enteritidis and S almonella Typhimurium on three levels of contamination. It was also checked whether the tests do not produce cross‐reactions with P roteus vulgaris and C itrobacter freundii strains. Based on the results, relative specificity, relative accuracy, relative sensitivity of the method and level of detection was determined. The studies showed a high specificity of VIDAS S almonella X press tests. The results, both in the cultural method and with use of the VIDAS system, depended on the type of investigated meat and on the microbiological contamination of the raw material. Practical Applications Since D ecember 2010, the requirements prohibit the presence (in 25 g) of S almonella in fresh poultry meat in the retail market. This requires a rapid method to detect S almonella in poultry meat. This rapid method should provide reliable results in time to allow management of poultry slaughterhouses in the direction market of fresh poultry or in the direction of industrial of treatment. Such procedures have to evaluate in reliable way the microbiological quality of food product before it will hit the market. This is concurrently realization of assumptions of H azard A nalysis and C ritical C ontrol P oints ( HACCP ) and verification of accuracy of its action.